Curry Chicken Soup
16 ingredients
8 steps
Ingredients
- 1 Turnip, peeled and chopped
- 1 Parsnips, peeled and chopped
- 2 Sweet Potatoes, peeled and chopped
- 1 large White Onion, chopped
- 3 Boneless Skinless Chicken Breast, cubed into small pieces
- 1/2 bag Baby Carrots
- 1 bunch Kale
- 1 can Sweet Corn, drained
- 1 can Italian Style Diced Tomatoes
- 64 oz Chicken Broth
- 2 tbsp Curry Paste, Hot
- 3 tbsp Butter
- 1 Crushed Red Pepper
- 1 Basil
- 1 Coriander Seed, Ground
- 1 Dried Garlic and Onion
Directions
-
1Brown onion in butter in a stock pot.
-
2Add all other ingredients to stock pot except the chicken and kale.
-
3Bring to a boil then cover and reduce heat to low.
-
4In a skillet or wok, cook chicken until all pink is gone.
-
5Add cooked chicken to stock pot and cover stock pot.
-
6Allow to simmer for about an hour.
-
7Remove stems from kale and chop small.
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8Add kale to stock pot and allow to simmer 15 minutes.
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