Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped zucchini
- 1 cup chopped cooked chicken
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Special equipment needed: None
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper and cook for 1 minute.
4. Add the chicken broth, diced tomatoes, carrots, celery, and zucchini and bring to a boil.
5. Reduce the heat and simmer for 20 minutes or until the vegetables are tender.
6. Add the cooked chicken and heat through.
7. Season with salt and pepper to taste.
8. Stir in the chopped cilantro just before serving.
30 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 190
- Fat: 8g
- Carbohydrates: 16g
- Protein: 16g
- Fiber: 4g
Substitutions for ingredients:
- You can use any type of cooked chicken, such as rotisserie chicken or leftover grilled chicken.
- You can use any type of vegetables you have on hand, such as bell peppers, green beans, or cauliflower.
Variations:
- Add a can of chickpeas or lentils for extra protein and fiber.
- Use coconut milk instead of chicken broth for a creamier soup.
- Add a tablespoon of honey or brown sugar for a touch of sweetness.
Tips and tricks:
- To save time, use pre-chopped vegetables.
- Make a double batch and freeze the leftovers for a quick meal later.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of cilantro on top.
Garnishes:
- Chopped peanuts or cashews
- Sliced green onions
- Lime wedges
Pairings:
- Naan bread or pita bread
- Rice or quinoa
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted sweet potatoes
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
Food history:
- Curry is a spice blend that originated in India and is now used in many cuisines around the world.
Flavor profiles:
- This soup is savory, spicy, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A