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Chicken Curry Soup
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Posted By: Heather
Posted In: Crock Pot
Page Views: 327 views
Preparation Time: 20 minutes
Cooking Time: 0 minutes
Course: Soup/ Salad
Cusine: Amercian
Posted In: Crock Pot
Page Views: 327 views
Preparation Time: 20 minutes
Cooking Time: 0 minutes
Course: Soup/ Salad
Cusine: Amercian
PrintIngredients
1 tablespoon olive oil
6 boneless chicken thighs, cubed
fresh ground black pepper
1 medium onion, chopped
1 large carrot, chopped
2 celery stalks, chopped
2 cups chopped zucchini
1 to 2 inches ginger root, minced or grated (mild to extra spicy)
5 cloves garlic, minced or crushed
1/2 teaspoon cayenne pepper, more or less to taste
1 teaspoon turmeric
1 teaspoon cumin
1 (14 ounce) can diced tomato
6 cups of chicken stock
1/2 cup plain whole milk yogurt
cilantro (garnish)
lime wedges (garnish)
2 cups basmati rice, cooked according to package directions (optional)
Directions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat and cook chicken until browned. Season with pepper. Add chicken to the crock pot.
- In the same skillet, heat 1 tablespoon of oil over medium heat and saute onion, carrots, celery, zucchini, garlic and ginger until softened, about 7 minutes. Add to the crock pot.
- Add cayenne, tumeric, cumin, died tomatoes and chicken stock to the crock pot. Stir to combine.
photo by stevendepolo
- Cook on high for 3 to 4 hours or low for 6 to 8 hours. Just before serving, add yogurt. Garnish with cilantro and lime wedges. Add rice to the bowl if desired.