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Curry chicken and vegetable soup Noom
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2 teaspoons | canola oil |
1 | leek |
3 cloves | garlic |
1 tablespoon | curry powder |
48 ounces | chicken broth |
2 large | red potatoes scrubbed and diced |
2 | carrots |
2 c | small cauliflower florets |
3/4 lbs | skinless, boneless chicken thighs, cut into 1/2 chunks |
1 tsp | garam masala |
1/4 tsp | salt |
1/4 c | plain, fat free Greek yogurt |
Clean and diced potatoes. Clean and thinly slice the leek. Mince the garlic and cut chicken into 1/2 inch cubes.
Heat the oil in a large nonstick pot or Dutch oven over medium heat. Add to leaks and garlic; cook stirring occasionally until golden 7 to 10 minutes.Add the curry powder and cook, stirring constantly until fragrant about one minute. Stir in broth, potatoes carrots and cauliflower; bring to a boil. Reduce the heat and simmer about 15 minutes or until veggies are tender.
Stir in chicken, cilantro, garam masala and salt. Return the soup to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 10 minutes. Serve with dollop of Greek yogurt.
I do not use cilantro Brian hates it.
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