Curried Chicken Soup with Chickpeas and Cauliflower

11

"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."

Ingredients

{{adjustedServings}} servings 264 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

  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

11
  1. 13 Ratings

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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...