Chicken Curry Soup in a Slow Cooker

Votes: 1

The secret ingredient in this light soup is curry powder. It adds depth to the flavor and makes the dish golden yellow. And don't skimp on the cheese!

Time: 8 hours 15 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 146, total fat 2 G., saturated fats G., proteins 21 G., carbohydrates 10 G., fiber G., cholesterol mg, sodium mg, sugar G.

For this chicken soup you will need a slow cooker.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 chicken breasts, skin and bones, fat trimmed (about 680 g)
1 cup frozen peas
4 cups chicken broth
3 medium carrots, thinly sliced
3 medium parsnips, cut into half rings
2 stalks celery, peeled and finely chopped
1 medium onion, chopped
1 strip Parmesan cheese, 30 cm long
1 tsp curry powder
1 small sprig of fresh dill, chopped
Grated Parmesan and lemon, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, peas, parsnip root, celery, carrot, Parmesan cheese, dill, curry

Cooking the dish according to the recipe:

In a 5-quart slow cooker, combine the chicken breasts, chicken broth, 2 cups of water, carrots, parsnips, celery, onion, a strip of Parmesan cheese, curry powder, 1 teaspoon of salt, and a pinch of ground black pepper. Simmer for 8 hours.
Remove the chicken breasts from the soup. Let them cool and separate the meat from the bones. Add the meat to the soup. Add the peas and dill, season with salt and pepper.

Serve in soup bowls with Parmesan cheese and lemon juice.

And next time, prepare this simple one curry lentil soup instead of peas.

Categories:

recipe / Multicooker / Calorie content of prepared meals / Soups / Meat soups / / Food Network - recipes

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