Ultimate Curry Chicken Soup: A Flavor Explosion!

Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the ‘from scratch’ method. With a little creativity you can easily make two varieties of these soul-satisfying meals.

Recipe Details

Servings:
8
Yield:
8 servings

Ingredients

  • 1 recipe Fast Chicken Soup Base

  • 2(16 ounce) canschickpeas, drained

  • 2cupsbite-size cauliflower florets

  • 2tablespoonscurry powder

  • 1(13.5 ounce) cancoconut milk (optional, but very good)

  • ½cupchopped fresh cilantro

  • Salt and freshly ground black pepper

  • grated Parmesan cheese

Cooking Directions

  1. Prepare Fast Chicken Soup Base. Bring to a simmer.

  2. Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).

  3. Before removing from heat, stir in: 12 cup chopped fresh cilantro.

  4. Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

Full Nutrition Label
Servings Per Recipe8
Calories264
% Daily Value *
Total Fat
13g
17%
Saturated Fat
10g
51%
Cholesterol
4mg
1%
Sodium
574mg
25%
Total Carbohydrate
30g
11%
Dietary Fiber
7g
24%
Total Sugars
0g
Protein
9g
Vitamin C
21mg
106%
Calcium
117mg
9%
Iron
4mg
21%
Potassium
406mg
9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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