Curried Chicken Soup recipe
All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Curry Soup RecipesIngredients
- 1 tablespoon olive oil 4 skinless, boneless chicken breasts, cubed into bite-sized pieces 1 tablespoon mild curry paste 2 (14.5 ounce) cans chopped tomatoes ½ chicken stock cube 6 (10 ounce) packages frozen chopped spinach, thawed and drained 2 (15 ounce) cans chickpeas
Nutrition Info
- 387 caloriescarbohydrate: 46.7 gcholesterol: 51.7 mgfat: 8.3 gfiber: 16.4 gprotein: 38.1 gsaturatedFat: 1.3 gservingSize: -sodium: 1037.2 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Curried Chicken Soup
Directions
-
Heat oil in a large pot over medium heat. Add chicken to the hot oil and cook until browned, 6 to 7 minutes. Add curry paste and stir to coat. Add tomatoes and stir. Fill an empty tomato can with water and add to the pot, repeat with the 2nd tomato can. Crumble in stock cube and simmer soup for 10 minutes.
Add spinach to the pot and simmer until defrosted, 10 to 15 minutes more. Stir to mix well into soup. Add chickpeas and cook until heated, 2 to 3 minutes.