Recipe 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."
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1 recipe Fast Chicken Soup Base
2 (16 ounce) cans
bite-size cauliflower florets
1 (13.5 ounce) can
coconut milk (optional, but very good)
chopped fresh cilantro
Salt and freshly ground black pepper
grated Parmesan cheese
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.
It had great curry flavor but was still missing something.
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.
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.
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!
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!
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 : )
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Chicken Soup with Chickpeas and Cauliflower
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 119
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