Wednesday, October 3, 2007

Cinnamon Curry Chicken Soup

  • 100g chicken - cubed
  • diced onion (allowed amount)
  • 2 c broth
  • 3 cloves minced garlic
  • 1/2 t curry powder
  • 1/4 t cinnamon
  • 1/4 t pumpkin pie spice
  • salt/black pepper to taste

    1. In saucepan, combine all ingredients.
    2. Bring to a boil.
    3. Reduce heat, cover, and simmer 45 mins.

    TIP: The chicken can go straight from the freezer to the saucepan or crockpot on this one. If frozen, I place the breast in whole, and then when the soup is finished, I cube or shred the chicken. Very flavorful!


    ShalomSerene said...

    This really made my day! I didn't use the chicken and just made a broth with some celery & then put in my Pea Protein Concentrate after it had cooled a bit, stirring with a fork so it wouldn't clomp & it was DEELISH! Smelled fabulous while cooking! Will be making again.
    Thanks for this one!

    Anonymous said...

    I love curry, especially chicken curry. I haven't tried this dish yet, but I would like to make it tonight. I also wanted to ask you if you can make it without cinnamon? Thanks!

    Anonymous said...

    Just wondering if the onion in this soup is counted as your veggie? I am thinking about making in few minutes for my lunch. Will let you know how I liked it.

    Anonymous said...

    So this was really good! Rice would have been great with it :)
    Definately stir your soup because all the spices end up on the bottom.