Tuesday, December 4, 2012

Chicken Curry Soup

Ever since I was a young girl growing up in the San Francisco Bay area, I have loved curry.

Down the street was another family that had lived in India for years before coming back to re-settle in our neighborhood. Their daughter Lynn, and I would play together for hours.

Every once in a while her mother would invite me over for lunch and she would always serve Pepperidge Farms canned Chicken Curry Soup, because she knew not only did Lynn like it, I LOVED it!
Unfortunately that particular brand of soup is no longer marketed in the US.


Chicken Curry Soup, otherwise known as

  • 1 tablespoon canola oil
  • 2 tablespoons butter
  • 1 large yellow onion, diced
  • 2 stalks celery, diced
  • 2 Carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1 Granny Smith apple, peeled and diced (This is totally optional-I don't add this)
  • 2 tablespoons flour
  • 1 1/2 teaspoons Curry Powder (this is mild, I usually double this)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 6 cups reduced-sodium chicken broth
  • 1/2 cup white rice
  • 12 ounces chicken breast-cut into bite-size pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  1. Heat oil in a Dutch oven over medium-high heat. Add onion, celery, carrots and garlic; cook, stirring often, until softened, about 5 minutes. 
  2. Add apples-if using, flour, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes. Add broth and rice; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 12 minutes.
  3. Add chicken, return to a simmer and cook until the chicken is cooked through and the rice is tender, 8 to 10 minutes more. Remove from the heat; stir in salt and pepper.

 Recipe Adapted from Eating Well