|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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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