Reader recipe: Curry Chicken and Mushroom Soup

Curry Chicken and Mushroom Soup Looking for a twist to a standard chicken soup? Roger Hawkins, chef and owner of Circle City Soups, shares his recipe for a chicken soup that surprises with a rich hit of curry along with zesty ginger and plenty of healthful vegetables.

4 boneless chicken breasts

1 bay leaf

2 onions, 1 quartered, 1 thinly sliced

1 quart chicken stock

1/4 cup extra virgin olive oil

4 portabella mushrooms, gills scraped and medium diced

2 carrots, peeled and julienned

2 celery ribs, biased cut

2-inch piece of ginger, grated

3 garlic cloves, minced

Salt to taste

Pepper to taste

3 tablespoons curry powder

1 cup mango chutney

3 scallions, sliced

1. In pot, cover chicken with water; add bay leaf and quartered onion. Bring to boil. Reduce to simmer and cook until chicken meat can be pulled apart. Remove and shred chicken; set aside. Strain bay leaf and onion, reserving cooking liquid. Add cooking liquid to chicken stock.

2. Pour olive oil in soup pan; saute mushrooms until brown. Add thinly sliced onions, carrots, celery, ginger, garlic; cook until translucent. Season with salt, pepper; add curry powder.

3. Add combined stock, cooking liquid to vegetable/spice mix. Stir in chutney, shredded chicken. Bring to boil. Ease to simmer; adjust seasoning to taste. Garnish with scallions. Serve with Naan or cooked rice.

Nutrition

356 calories; 20.6 g. fat; 324 mg. sodium; 16 g. carbs; 3.3 g. fiber; 27 g. protein

Soup recipes with Bill & Sheila

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