Curried chicken and potato soup

Curried chicken and potato soup

By
From
The Potato Cookbook
Serves
5

My family loves this warming winter soup, sweet and spicy from the curry powder. You’ll love how easy it is to make, too. Everything gets thrown into the pot and simmers away while you get on with other things. A perfect weeknight dinner served with slices of buttermilk potato bread.

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
1 large onion, diced
150g rindless bacon rashers, diced
500g boneless, skinless chicken thigh fillets, chopped into 2 cm pieces
2 teaspoons curry powder
1 garlic clove, finely chopped
1.5 litres chicken stock
3 medium–large waxy potatoes, peeled and cut into 1 cm cubes, about 600 g
1 large carot, diced
corn kernels, sliced from one large corn cob
65g uncooked long-grain rice
1/2 teaspoon sea salt
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoran
1/4 teaspoon freshly ground black pepper

To serve

Quantity Ingredient
2 tablespoons fresh coriander, or fresh parsley

Method

  1. Heat the vegetable oil in a large saucepan over medium–high heat and cook the onion and bacon, stirring, until they are starting to sizzle, about 3 minutes. Add the chicken and stir until the outside of the chicken no longer looks pink, about 4 minutes.
  2. Add the curry powder and garlic and stir until fragrant, about 1 minute. Add the stock, potatoes, carrot, corn kernels, rice, sea salt, thyme, marjoram and pepper and bring to the boil. Reduce the heat to medium–low and simmer, covered, until the vegetables are tender and the rice is cooked, about 30 minutes.
  3. Ladle the soup into bowls and garnish with chopped coriander or parsley.
Tags:
Potato
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