print icon
Print This Recipe

Curried Chicken Soup with Chickpeas and Cauliflower

SUBMITTED BY: USA WEEKEND columnist Pam Anderson 

"Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals."

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 recipe Fast Chicken Soup Base
  • 2 (16 ounce) cans chickpeas, drained
  • 2 cups bite-size cauliflower florets
  • 2 tablespoons curry powder
  • 1 (13.5 ounce) can coconut milk (optional, but very good)
  • 1/2 cup chopped fresh cilantro
  • Salt and freshly ground black pepper
  • grated Parmesan cheese

DIRECTIONS

  1. Prepare Fast Chicken Soup Base. Bring to a simmer.
  2. Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
  3. Before removing from heat, stir in: 12 cup chopped fresh cilantro.
  4. Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

FOOTNOTES


REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on oct. 26, 2006 by Patty Jo 
We would give this recipe a 4 1/2 stars if it were possible. We think we'll add some extra... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on dec. 26, 2006 by Chris 
I agree with the other reviewer that this recipe needs a bit less water in the Fast Chicken... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on mar. 5, 2009 by Martha 
My boyfriend and I love this soup! In fact, everytime I ask him to get groceries, he comes... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed on may 18, 2009 by KarenS 
It had great curry flavor but was still missing something. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on apr. 8, 2009 by MamidelCaribe 
This was super tasty! I did tweak to our liking by adding 3 TBL curry as others suggested,... MORE


 
Nutritional Information
Curried Chicken Soup with Chickpeas and Cauliflower

Servings Per Recipe: 8

Amount Per Serving

Calories: 610

  • Total Fat: 35.1g
  • Cholesterol: 91mg
  • Sodium: 1603mg
  • Total Carbs: 36.2g
  •     Dietary Fiber: 8.4g
  • Protein: 39g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?