Curried Chicken Soup with Chickpeas and Cauliflower

Curried Chicken Soup with Chickpeas and Cauliflower

"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

servings 264 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 574 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  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

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

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Reviews

Read all reviews 12
  1. 14 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

It had great curry flavor but was still missing something.

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Least positive
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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 ...

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. ...

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 wa...

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 ...

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...

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 ...

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...

My boyfriend and I love this soup! In fact, everytime I ask him to get groceries, he comes home with coconut milk and chickpeas, just for this. I've made it with boxed chicken broth before and i...

My family loved this soup! Great flavor!

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