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

  1. 1
    Brown onion in butter in a stock pot.
  2. 2
    Add all other ingredients to stock pot except the chicken and kale.
  3. 3
    Bring to a boil then cover and reduce heat to low.
  4. 4
    In a skillet or wok, cook chicken until all pink is gone.
  5. 5
    Add cooked chicken to stock pot and cover stock pot.
  6. 6
    Allow to simmer for about an hour.
  7. 7
    Remove stems from kale and chop small.
  8. 8
    Add kale to stock pot and allow to simmer 15 minutes.

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