Curried Chicken Soup with Carrots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1 pound onions, chopped |
3/4 pound carrots, peeled, cut into 1/2-inch cubes |
2 teaspoons curry powder |
1/4 teaspoon ground cardamom |
1/4 teaspoon ground coriander |
4 cups canned low-salt chicken broth |
2 tablespoons all purpose flour |
1 pound skinless boneless chicken thighs, cut into 1/2-inch cubes |
3 tablespoons chopped fresh cilantro |
Directions:
1. Heat oil in heavy large pot over medium heat. Add onions and carrots. Cover; cook until onions are tender but not brown, stirring occasionally, about 12 minutes. Mix in spices; stir 2 minutes. Transfer 1 1/2 cups onion-carrot mixture to blender. Add 2 cups broth and flour; blend until smooth.
2. Sprinkle chicken with salt and pepper. Add to pot and stir over medium heat 5 minutes. Add puree from blender and remaining 2 cups broth. Bring soup to boil. Reduce heat to medium-low and simmer until chicken is tender and soup thickens, stirring occasionally, about 25 minutes. Mix in cilantro; season soup to taste with salt and pepper.
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