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If you like chicken curry then definitely you will love Chicken Curry Soup.this one-pot hearty recipe easy to prepare. You can add this recipe in your everyday meal.
1 tablespoon canola oil
1 large onion, chopped
4-5 cloves garlic, crushed
3 slices fresh ginger, peeled and lightly crushed
2 tbsp curry powder
½ cup white rice
2 bone-in chicken breasts
4 cups Homemade Chicken Broth
3 cups water
1 tomato, seeded and chopped
Salt & freshly ground pepper, to taste
Lemon juice, to taste
Finely chopped fresh cilantro
1. Heat oil in a Dutch oven or soup pot over low heat. Add onion, garlic and ginger; stirring occasionally to prevent browning, cook until the onion is soft and translucent, 5 to 7 minutes. Add curry powder and rice; cook for 5 minutes longer.
2. Add chicken, broth and water. Bring to a boil, then lower heat to medium. Simmer, stirring frequently, just until the chicken is no longer pink in the center, about 30 minutes. Transfer the chicken to a plate to cool.
3. Puree soup in batches in a food processor until smooth, adding water as needed for a creamy texture. Return soup to cleaned pot and heat again to a simmer.
4. Shred the chicken into small strips and add to the soup along with tomato; cook 3 minutes more. Season with salt and pepper. Just before serving, stir in lemon juice. Ladle into bowls and garnish with cilantro or chives.
Calories 189kcal, Fat 5g, Carbs 20g, Protein 17g.