Chicken curry soup

    50 min

    A nice, cheap soup for a cold night and enough to feed the whole family using leftover Sunday chicken.


    Kent, England, UK
    2 people made this

    Serves: 4 

    • 1 large carrot, sliced, or a handful of frozen carrots
    • 1 onion, sliced
    • 1 large potato, diced
    • 1 chicken stock cube, dissolved in 240ml boiling water
    • leftover Sunday chicken
    • 1 tablespoon curry powder

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Chuck carrots, onion and potato into a saucepan with the chicken stock. Boil until potato is tender. Add chicken and simmer for a further 5 minutes.
    2. Leave to cool, then add to blender and blend until smooth.
    3. Return to saucepan and add curry powder; stir well. Reheat when ready to serve.
    4. Add a little water to thin the soup if necessary, and adjust curry powder to your taste.

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