Monday, January 30, 2012

Chicken Curry Soup

2 lb chicken cooked and shredded
1 large onion finely chopped
2 large carrots finely chopped
1 celery stalk finely chopped
3 garlic cloves crushed
1 tsp crushed ginger
1 can crushed tomatoes
1 tbsp coriander
2 tsp cumin
2 tsp paprika
2 tsp tumeric
1/2 tsp nutmeg
1/2 tsp cloves
1 bay leaf
1 tsp sugar
1 1/2 c. chicken stock
1/2 C. cream
salt and pepper to taste

In a large pot fry the onion, carrots and celery in a bit of olive oil until soft.
add garlic and ginger fry for another min before adding tomatoes and spices. cook 2 minutes. add sugar and stir into spicy mixture. add chicken and stir to coat well. pour in stock and let soup simmer about 10 min or until veggies are cooked.

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