Chicken Curry Soup recipe - ingredients, nutrition and when to eat it
Chicken, potatoes, and carrots are gently simmered in a curry-scented broth. Light and comforting, it’s lovely served with rice or bread for lunch or dinner.
Soups & stews · 30 minutes to cook
Tips: Scoop out a little broth and stir the curry powder into it before adding it back to keep it from clumping.
Tips: If you’re serving the soup with rice or bread, you can keep the seasoning a little mild.
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Ingredients (1 serving)
- Chicken Thigh — 90 g
- Potato — 0.5 pc
- Carrot — 0.3 pc
- Onion — 0.3 pc
- Curry Powder — 1 Tbsp
- Chicken Stock — 300 ml
- Cooking Oil — 1 tsp
- Salt — 0.5 g
- Ground Black Pepper — 0.2 g