This is a print preview of "Chicken Zucchini Curry Soup" recipe.

• Click here to print
• or return back to Chicken Zucchini Curry Soup.

Chicken Zucchini Curry Soup Recipe

by CookEatShare Cookbook

Ingredients

8 c. cubed, unpeeled zucchini or possibly yellow squash 3 lg. cans chicken broth 3 c. peeled, cubed Russet potatoes 3 cloves chopped garlic 3 teaspoon curry pwdr

3 teaspoon dry basil 1 teaspoon onion pwdr 1/2 teaspoon salt 1/2 teaspoon pepper 2 lg. split chicken breasts, skinned

Directions

1. Saute/fry onion and garlic in small amount of oil in large soup pot or possibly Dutch oven. Add in skinned chicken and brown. Add in broth and zucchini and potato. Simmer for 30 min, then remove and cold chicken. Add in seasoning, adjust to taste and simmer 30 more min. Cold soup and puree in blender or possibly processor. Return pureed soup to pot. Shred chicken and add in to soup.
2. For vegetarian soup, omit chicken.

© 2024 CookEatShare