Chicken and Broccoli Curry Soup

Published on June 5, 2011

I can’t count how many times I have made this soup. It’s one of those recipes that is so easy to throw together and the taste never gets old. The original recipe was made with frozen broccoli but I like things to have as many nutrients as possible so I steamed some fresh broccoli and chopped it. This is a very versatile soup for adapting to what you like. It was originally just a broccoli curry soup, so you can leave the chicken out, or add the chicken to make it a heartier soup for a meal. You can also leave out the milk or cream if you are sensitive to dairy or want to cut back on the calories. I have changed the butter to part olive oil and rice flour instead of the wheat works too.

Chicken and Broccoli Curry Soup

Chicken and Broccoli Curry Soup

Ingredients

Instructions

Saute tenders in the oil until pink is gone. Don’t overcook or they will get tough. Cut or break into bite sized pieces. Steam broccoli and chop to desired size. Saute onion in butter for 3 minutes, add curry powder and flour and stir 1 minute. Add broth and cook until thickened. Add milk, chicken and broccoli.

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