This delicious chicken soup has the wonderful flavor of curry powder and other spices, along with tomatoes, apples, a little rice, and diced vegetables. Serve this soup with biscuits or crusty rolls, or make it for a soup and sandwich supper. The soup is similar to a Mulligatawny soup.
See the tips and variations and the reader comments for some ideas for additional ingredients and flavor.
- 1 to 1 1/4 pounds boneless chicken breast or tenders
- 4 tablespoons butter
- 1 medium onion, diced, about 1 cup
- 1 carrot, diced
- 1 rib celery, diced
- 1/2 cup finely chopped green bell pepper
- 1 large Granny Smith apple, peeled, cored and diced
- 1 clove garlic, minced
- 1/4 cup plus 1 tablespoon flour
- 1 teaspoon curry powder, or to taste
- 1/2 teaspoon mace or nutmeg
- 1/2 teaspoon salt
- pepper to taste
- 4 cups chicken broth
- 1 can (14 1/2 ounces) diced tomatoes
- 2 teaspoons lime juice or lemon juice
- 1 to 2 tablespoons long grain rice, optional
- Cut the chicken into small cubes.
- Melt the butter in a large saucepan over medium-low heat. Add chicken, onion, carrot, celery, bell pepper, and apple. cook, stirring, until onion is tender, about 6 to 8 minutes. Add the garlic and cook for 1 minute longer.
- Stir the flour into the chicken and vegetable mixture and continue cooking, stirring, for 2 minutes.
- Add the curry powder, nutmeg, salt, pepper, chicken broth, tomatoes, and lime juice. Bring to a boil; reduce heat, cover, and simmer for 45 to 60 minutes.
- Add the rice about 20 minutes before done, if using.
- Garnish servings as desired.
Tips and Variations
- Add a few tablespoons of fresh chopped cilantro to the soup just before serving, or garnish servings with fresh chopped cilantro.
- Garnish servings with sliced green onion tops.
- Garnish servings with sliced or slivered lightly toasted almonds.
- Add 3 strips of cooked diced or crumbled bacon to the soup.
"I love this soup, but for my taste, I added two key ingredients - a can of coconut milk and fresh corn cut straight from the cob - I cut the fresh sweet corn off the cob then scrape the cob with the knife to get the juices (I use three ears of corn). These two additions add a creaminess and sweetness that I thought, for my taste, was lacking. Great recipe, though and it is now a staple at my house!" — H.H.
"My husband loved it and it was easy to make. I did not put any celery or green pepper. I used nutmeg, not mace. I used white rice not long grain rice. I was worried it was going to be too strong but it turned out perfect." — S.C.
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|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||7 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||4 g|