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Receta Curried Chicken, Potato And Carrot Soup

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Raciónes: 2

Ingredientes

Cost per serving $6.26 view details
  • 1 tsp extra virgin olive oil
  • 3/4 c. diced sweet onion salt
  • 1/2 tsp chopped garlic
  • 4 ounce skinless boneless chicken breast half cut into 1" pcs red pepper flakes a few to taste
  • 2 tsp curry pwdr (2 to 3)
  • 1 tsp grnd cumin
  • 1/4 tsp grnd black pepper
  • 3/4 c. diced carrot
  • 1 1/2 c. diced potato (2 red-skinned potatoes) with peel
  • 1 c. diced peeled tomato with juice
  • 1/2 c. defatted low-sodium chicken broth (1/2 to 3/4)
  • 3 c. water or possibly to cover

Direcciones

  1. Heat a small stock pot. Add in oil and swirl to coat bottom of pan. Add in the onion; a healthy pinch of salt. Cook, stirring, for about 4 min over medium heat. Add in garlic and saute/fry for 1 minute more. Increase the heat to medium-high. Add in the chicken and sear. Add in the seasonings stir to combine: cook for 1 minute. Add in the carrot, potatoes and saute/fry stirring for 1 minute. Add in the tomatoes, broth and water. Bring to a simmer. Reduce heat, cover and cook for 20 to 25 min, stirring occasionally, till the vegetables are tender and the chicken is cooked in the center. Sprinkle with minced cilantro. May be served immediately or possibly reheated gently.
  2. Serving Ideas : Hot onion kulcha, naan or possibly pita; Cucumber Yogurt Sauce (Raita)
  3. NOTES : We turned Jay Solomon's recipe for chicken curry into a soup. It was a good thing made wonderful with Onion Kulcha - carry out from local restaurant. Light soup for a late dinner. Make ahead and gently reheat. The spices will get stronger.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 708g
Recipe makes 2 servings
Calories 537  
Calories from Fat 50 9%
Total Fat 5.73g 7%
Saturated Fat 1.09g 4%
Trans Fat 0.01g  
Cholesterol 21mg 7%
Sodium 1358mg 57%
Potassium 5321mg 152%
Total Carbs 90.08g 24%
Dietary Fiber 34.0g 113%
Sugars 41.36g 28%
Protein 34.08g 55%
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