Curry Chicken Soup

Name: Curry Chicken Soup
Total time: 5400 s
Yield: 8 servings
Cuisine: American
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

rm.randall49 @cook_3775030

Found a vegan recipe here and used it as insperation for this recipe. The first bite kick me in the back of my throat but after that it was really good, a little hot and a little sweet.

rm.randall49 @cook_3775030

Found a vegan recipe here and used it as insperation for this recipe. The first bite kick me in the back of my throat but after that it was really good, a little hot and a little sweet.

Saved

Ingredients

1 hour 30 mins

8 servings

1Turnip, peeled and chopped
1Parsnips, peeled and chopped
2Sweet Potatoes, peeled and chopped
1 largeWhite Onion, chopped
3Boneless Skinless Chicken Breast, cubed into small pieces
1/2bag Baby Carrots
1 bunchKale
1 canSweet Corn, drained
1 canItalian Style Diced Tomatoes
64 ozChicken Broth
2 tbspCurry Paste, Hot
3 tbspButter
1Crushed Red Pepper
1Basil
1Coriander Seed, Ground
1Dried Garlic and Onion

Saved

Steps

1 hour 30 mins

1

Brown onion in butter in a stock pot.
2

Add all other ingredients to stock pot except the chicken and kale. Bring to a boil then cover and reduce heat to low.
3

In a skillet or wok, cook chicken until all pink is gone.
4

Add cooked chicken to stock pot and cover stock pot. Allow to simmer for about an hour.
5

Remove stems from kale and chop small. Add kale to stock pot and allow to simmer 15 minutes.