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Curried Chicken Soup

 Curried Chicken Soup
My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.—Deanna Hindenach, Paw Paw, Michigan
8 ServingsPrep: 25 min. Cook: 45 min.


  • 4 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 3 medium carrots, chopped
  • 1 medium sweet red pepper, chopped
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 cup water
  • 1 can (13.66 ounces) coconut milk
  • 3/4 cup minced fresh cilantro


  • In a large resealable plastic bag, combine the curry, salt, pepper
  • and cayenne. Add chicken, a few pieces at a time, and shake to coat.
  • In a large saucepan over medium heat, cook the chicken, carrots, red
  • pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes
  • longer or until chicken is browned and vegetables are tender; drain.

2 of 2

Curried Chicken Soup (continued)

Directions (continued)

  • Stir in the garbanzo beans, broth, tomatoes and water. Bring to a
  • boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut
  • milk; heat through. Garnish servings with cilantro.
  • Yield: 8 servings.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.