Chicken curry soup with vegetables

Karrysuppe med kylling og grøntsager – Kyllingesuppe med kartofler

Chicken curry soup with vegetables

Recipe for an easy and delicious "chicken curry" soup with potatoes, carrots and peas. A huge hit with children and adults alike.

Course Main course

Cuisine Danish

Nøgleord Creamy soup, Family food, Soup

Total Time 1 30

Servings people

Calories 638kcal

Ingredients

For the chicken

1 large fresh chicken
(or 600 g chicken breast – see intro)
10 peppercorns
2 chicken stock cubes
Vegetable trimmings, e.g. spring onions, carrots, celery
Salt
Water

For the soup

30 g butter
1 onion, finely chopped
2 cloves garlic, finely chopped
2 tsp curry powder
1 tsp ground turmeric
2 tbsp plain flour
1,2 l chicken stock (from poaching the chicken)
700 g potatoes, diced
350 g carrots, diced
150 ml cream whipping cream (38% fat)
300 g peas
1/2 lemon, juice of
Salt and freshly ground pepper

Instructions

Place the chicken in a large pot, breast side down, and cover with water. Add the peppercorns, stock cubes, salt and a few mixed vegetables.
*Use vegetable trimmings or whatever you have to hand – they are simply there to add more flavour to the stock.
*If you are using chicken breast for the recipe, you can simply poach it in a little stock – it needs about 10 minutes, depending on size. In that case I recommend making a fresh batch of stock for the soup.
Bring the chicken to the boil and skim off any foam from the surface. Turn down the heat and let the chicken simmer, covered, over a low heat for about 45 minutes, depending on its size.
Meanwhile, prepare the vegetables for the soup.
Lift out the chicken and strain the stock to remove the vegetables, peppercorns and so on, then measure out the amount given in the ingredient list.
Leave the chicken to rest while you make the soup.
Melt the butter in the pot and fry the onion and garlic until the onion is soft and translucent.
Add the curry powder and turmeric and heat through briefly, then whisk in the flour and cook it for a moment.
Now add the stock a little at a time, whisking well until the soup is smooth and free of lumps.
Add the potatoes and carrots to the stock and simmer, covered, until tender.
Meanwhile, pull the chicken meat off the bones and cut it into bite-sized pieces.
When the vegetables are tender, add the cream, chicken and peas and heat the soup through well.
Before serving, season to taste with lemon juice, salt and freshly ground pepper.

Nutrition