Get ready to kick back and enjoy a delicious and comfy bowl of soup under the blanket. This curry soup features tender pulled apart chicken, rice, leeks, and red bell pepper.
Recipe for creamy curry soup with chicken, rice, leeks, and bell pepper
Get ready to kick back and enjoy a fantastically delicious and comfy bowl of soup under the blanket.
This curry soup is made with tender pulled chicken, rice, leeks, and red bell pepper.
The chicken is browned and then simmers in the pot along with the other ingredients. Finally, the chicken is shredded and put back into the pot with cream and greens. The result: a delicious creamy and spicy soup with tender chicken and crispy vegetables.
Easy to make, ready in just over half an hour, and super duper tasty and flavorful.
Servings: persons
Creamy curry soup with chicken, rice, leeks, and bell pepper
Get ready to kick back and enjoy a delicious and comfy bowl of soup under the blanket. This curry soup features tender pulled apart chicken, rice, leeks, and red bell pepper.
Ingredients
- 1 pcs. Onion
- 3 cloves Garlic
- Butter for frying
- 450 gram Chicken Breast Fillet
- 14 gram Curry
- 1000 gram Water
- 1 pcs. Stock Cube chicken
- 180 gram Rice
- 21 gram Honey
- 7 gram Lemon Juice
- 250 gram Cream cooking cream
- 1 pcs. Leek sliced
- 1 pcs. Red bell pepper diced
- Salt and Pepper
Instructions
- Mince onions and garlic, sauté in butter in a large pot.
- Add the whole chicken fillets to the pot and let them brown.
- Add curry powder and sauté for 1-2 minutes.
- Add water, bouillon cube, rice, honey, and lemon juice to the pot. Let it all simmer for 20-25 minutes until the rice is tender (brown rice takes longer than white rice).
- Remove the chicken fillets and shred them using two forks, then return the meat to the pot.
- Add cream, leeks, and bell pepper to the pot and let simmer for another 5-10 minutes, depending on how tender you want the vegetables.
- Season the soup with salt and pepper. Serve