Chicken curry soup
DIFFICULTY
easy
easy
RATING
COOK TIME
90 mins
90 mins
TOTAL TIME
90 mins
90 mins
Ingredients
Servings:
9
- 1 collar Soup Greens
- 1 (approx. 1.5 kg) Soup chicken
- 4 Bay leaves
- 2 TEASPOONS black peppercorns
- 7-10 Tbsp Salt
- 400 g Long grain rice
- 2 Leek sticks (leek)
- 2 tin(s) (each 314 g; partial weight: 175 g) Mandarin Oranges
- 400 g Whipped cream
- 5-6 Tbsp Cornstarch
- 2-3 TABLESPOONS Curry
- 7-10 Tbsp Chilli and ginger powder
Directions
- 1
Clean, wash and coarsely chop the soup greens. Wash the soup chicken. Boil vegetables, bay leaves, peppercorns, 1 teaspoon salt and 3 litres of water. Add chicken and cook for about 1 1/2 hours.
- 2
Put rice into boiling salted water and let it swell for about 20 minutes at low heat. Clean and wash the leek and cut into fine rings. Remove the chicken. Pour broth through a sieve and bring to the boil.
- 3
Remove chicken meat from skin and bones and cut into small pieces. Drain the mandarins. Heat meat, leek and mandarins in the broth. Stir cream and cornstarch until smooth. Stir into the soup and bring to the boil again.
- 4
Season with curry, chilli and ginger.
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