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Sauteed Chicken Soup

Sauteed Chicken Soup recipe image
This Indian soup features Teaspoon. curry powder, Cups chicken broth, Celery Soup, Cups celery, diced. It delivers hearty, protein-packed satisfaction. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 503.6
Dietary: Gluten-free
Description
This Indian soup features Teaspoon. curry powder, Cups chicken broth, Celery Soup, Cups celery, diced. It delivers hearty, protein-packed satisfaction. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 Teaspoon. curry powder
  • 3 Cups chicken broth
  • 11 Celery Soup
  • 3 Cups celery, diced
Directions
  1. 1
    salt and pepper to taste In a soup pot,
  2. 2
    melt the butter or
  3. 3
    pour in oil and
  4. 4
    add the onion;
  5. 5
    saut&# 195;© for several minutes or until the onion is beginning to
  6. 6
    soften and look translucent.
  7. 7
    Add the carrots, sweet potatoes, ginger, curry, and garlic powder, and
  8. 8
    sauté , stirring, for several minutes longer.
  9. 9
    Add the broth and bring to a boil.
  10. 10
    Reduce heat, cover, and simmer until the vegeta- bles are tender, about a half hour.
  11. 11
    When the veggies are tender, your next step is to cream the soup.
  12. 12
    You can do this several ways: - Use a food processor and blend about half at a time.
  13. 13
    Use an eggbeater and go at it until well blended and creamy.
  14. 14
    YouâÂÂll need a heavy-duty eggbeater for this, and I wouldnâÂÂt suggest any plastic parts because itâÂÂll be hot.
  15. 15
    (I use and highly recommend an Amish-made eggbeater available from www.
  16. 16
    cottagecraftworks.com.
  17. 17
    Although itâÂÂs expensive, itâÂÂs a workhorse.) - Use a blender, remembering to keep the top covered to avoid splashing.
  18. 18
    (I happen to use a hand-cranked Vortex blender.
  19. 19
    No electricity needed, and it works nicely.) When you are finished creaming the soup, return it to the pot and reheat it.
  20. 20
    Taste the soup and add salt and pepper as desired.
  21. 21
    When you
  22. 22
    serve the soup, a nice dollop of sour
  23. 23
    cream or unflavored yogurt spooned on top is an extra taste treat, but itâÂÂs not necessary

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 503.6kcal
% Daily Value *
Total Fat 22.5g35%
Saturated Fat 5.9g30%
Cholesterol 160.2mg54%
Sodium 311.4mg13%
Total Carbohydrate 16.1g6%
Dietary Fiber 7.3g30%
Sugars 8.4g
Protein 51.8g104%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, boiling, broth, celery, chicken, cups, curry, diced, indian, powder, sauteed, simmering, soup, teaspoon, title
Read it online: https://www.chefs-mate.com/recipe/sauteed-chicken-soup-14/