Curried Chicken Soup with Chickpeas and Cauliflower Recipe - Allrecipes.com

Curried Chicken Soup with Chickpeas and Cauliflower

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

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.
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Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Feb 10, 2011

5 stars with these modifications--added to basic recipe: 2 brown potatoes, cubed;1/2 lb baby carrots sliced thin; 3/4c fresh snap peas; 1/4c Hot Madras Yellow Curry powder; 1T Turmeric; 1T red pepper flakes, and 2tsps hot chili pepper powder [we like our food spicy]. 2tsps dry ginger; 1tsp dry basil; 2Tbs brown sugar; 1tsp lemon juice; 1/4c fresh chopped cilantro; 2T jar minced garlic; 1 whole green pepper diced. Before serving over white rice we topped with coarsely chopped peanuts, thin sliced green onions, and raisins. OMG this is wonderful. I am on a curry high.

 
Most Helpful Critical Review
May 18, 2009

It had great curry flavor but was still missing something.

 

13 Ratings

Oct 26, 2006

We would give this recipe a 4 1/2 stars if it were possible. We think we'll add some extra spices and maybe some garlic next time and leave out some of the water in the fast chicken soup base. It was really good. I used the coconut milk and low sodium broth. I also just put in white chicken meat and didn't use a whole chicken.

 
Aug 25, 2009

Great receipe. However, I did not use the receipe for the fast chicken soup base, I used swanson chicken broth. Not sure how much it affected the taste but I got rave reviews. I also added way more curry then suggested. Probably 3 tablespoons more.

 
Dec 26, 2006

I agree with the other reviewer that this recipe needs a bit less water in the Fast Chicken Base, but other than that it was just about perfect! The coconut milk was a great touch that added to the soup's texture as well as the curry powder. I did however use 3 tbsp rather than 2 with the powder, and believe that this added a bit more flavor. Very nice recipe to have in the collection!

 
Sep 20, 2010

I left out the cilantro because I'm not a fan, but otherwise this is a tasty soup. I put it through the blender for my friend had her wisdom teeth removed and she thought it was fantastic. This soup is even better the next day : )

 
Apr 08, 2009

This was super tasty! I did tweak to our liking by adding 3 TBL curry as others suggested, leaving the extra water out and only using 2 quarts chicken stock. I also added 1 TBL cumin and about 1 cup of cooked rice. Fantastic soup and this one going in rotation around here. Yummy! Thanks!

 
Sep 24, 2010

I used orzo instead of chickpeas and added an extra tablespoon of curry powder. Oh, and I just used chicken breast and cooked it with the vegetables and box chicken broth for the soup base! It was delicious!

 

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Nutrition

  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 29.6 g
  • 10%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 574 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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