curried-chicken-soup-with-chickpeas-and-cauliflower

Curried Chicken Soup with Chickpeas and Cauliflower

11 Reviews Add a Pic
USA WEEKEND columnist Pam Anderson
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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Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

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Reviews (11)

Rate This Recipe
Jewelsmom
28

Jewelsmom

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.

Patty Jo
19

Patty Jo

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.

feistygirl7923
17

feistygirl7923

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 264 cal
  • 13%
  • Fat
  • 13.3 g
  • 20%
  • Carbs
  • 29.6 g
  • 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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