Curried Chicken Soup
Classic chicken noodle soup is amped up with the addition of Madras curry powder, cilantro, fresh ginger and a serrano chile, resulting in bowlfuls of high-flavored Curried Chicken Soup.
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Total: 55 Minutes
- Calories: 302
- Fat: 13.6g
- Saturated fat: 5g
- Sodium: 402mg
- 2 tablespoons canola oil
- 1 bone-in chicken breast half, skinned
- 1 pound bone-in chicken thighs, skinned
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups chopped onion
- 1 cup chopped carrot
- 1 tablespoon minced fresh garlic
- 3 fresh parsley sprigs
- 3 fresh cilantro sprigs
- 1 (1/2-inch) piece peeled fresh ginger
- 1 serrano chile, pierced
- 2 bay leaves
- 3 tablespoons Madras curry powder
- 3 cups unsalted chicken stock (such as Swanson)
- 1 cup water
- 1 (14-ounce) can light coconut milk
- 1/4 cup plain 2% reduced-fat Greek-style yogurt
- 2 teaspoons chopped fresh cilantro
- 1/4 teaspoon grated lime rind
- 1/2 teaspoon fresh lime juice
- 1. Heat oil in a Dutch oven over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken, flesh side down. Cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
- 2. Add onion and carrot to pan; sauté 10 minutes. Add garlic; sauté 1 minute. Place herb sprigs, ginger, serrano chile, and bay leaves on cheesecloth. Gather edges; tie securely. Add sachet to pan. Stir in curry powder; sauté 20 seconds.
- 3. Add chicken stock, water, and coconut milk to pan; bring to a boil. Return chicken to pan. Reduce heat to medium, and simmer 15 minutes or until vegetables are tender, stirring occasionally. Remove from heat; discard sachet. Combine yogurt, chopped fresh cilantro, lime rind, and fresh lime juice.
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