Curry soup with chicken

Submitted by enr on 11 Aug 2013
600 g chicken breast or chicken legs 2-3
400 g onions (6-8 onions)
500 g of carrot (5 large carrots)
400 g of apples (2 large apples)
1.7 liters chicken broth
1 tbsp curry
salt, pepper
fresh coriander for sprinkling
30-50 ml olive oil
1 tbsp butter
1/2 lemon
Curry soup with chicken
Photo added on
Photo author
Onions, carrots and apples are peeled, cleaned and cut into pieces . In a saucepan heat the oil with the butter and fry them in pieces onions until they become like glass. Put them carrots and apples and fry, stirring, about 3 minutes. Sprinkle curry powder, mix well and fry for 1 minute more. Pour broth boil, reduce heat and boil with lid for 20 minutes. Chicken fillets are washed, put goals in the soup and boil for another 25 minutes. Remove the meat, cut into cubes and soup is pureed. Meat back in the soup and everything is seasoned with pepper, lemon juice and salt, if necessary. Serve served with chopped fresh coriander. * If you use chicken legs, they are divided into upper and lower part, and cook from scratch with other products. Then removing the skin, boned, the meat is cut and returns to the soup. * The less broth is used, the more dense soup later.
1 user
11 Aug 2013
changes in prescription Publishing Parragon


little shocking it with apples, but is very tasty. Thanks for the recipe!

shaym, sincerely glad that you like soup :) Since I worked on it for the first time I've cooked 5-6 times because it was so delicious, light and easy, and vskichki in my surroundings are very fond even those who would not fall for soups;)

What apples are put sweet or sour? Sounds interesting and will try.

I only put more acidic red varieties such as Gala or Elstar. These are those that have a softer cellulose, are not as tight and disintegrate upon cooking. But I guess with Golden or Red Delicious also would be good :)

Thanks! Will try the recipe these days.