What do you serve family and friends as a main course during the holiday season? Do you ever find yourself in the rut of preparing the same main dishes over and over? Many cooks do. Soup is always a nice change of pace and it’s also not as expensive as some main courses.
Homemade soup is always a welcome treat during these cold days and I’m sharing the ingredients for one you may not be familiar with….”Indian Chicken Soup”. This is a unique, but very flavorful soup and will certainly hit the spot when the weather turns cold and dreary. Also, if you want something different to serve for family and friends, this would be the one to try! This recipe is one that contains chicken and other seasoning to give it the “indian” flavor. The most notable spice in this dish is curry powder, so if you’re a fan of this interesting spice, you’re sure to enjoy this soup!
You’ll notice in the recipe that 1 quart of the chicken broth is used in the soup. The remaining broth can be frozen to use in other soups in the future. After removing the 1 quart of the broth, the remaining can be chilled and the fat skimmed off, just as you do for the reserved broth. Place in freezer containers and label. Whenever you need some flavorful broth for another soup or recipe calling for broth, you’ll be all set!
Not long ago, I shared a recipe for another great soup, “Beef Vegetable Soup” and it’s among the best I’ve tried. To get this recipe, follow this link:
Looking for something different as a main course this holiday season? Enjoy this soup and experience something very new!
INDIAN CHICKEN SOUP
- 1 whole chicken, cut into pieces
- 1-1/2 qts. water
- 2 tablespoons salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cloves
- 1/8 teaspoon mace
- 1-1/2 curry powder
- 2 tablespoons fresh parsley
- 2 large carrots, peeled and sliced
- 2 stalks celery, sliced
- 2 large apples, pared and sliced
- 1 medium onion, sliced
- 1 large green pepper, diced
- 1/4 cup butter
- 1/3 all-purpose flour
- 2 cups stewed tomatoes
- cooked rice for serving
In a large kettle or Dutch oven, place the washed chicken, along with the water, salt, pepper, cloves, mace, curry powder and parsley. Cover and simmer one hour or until chicken is tender. Remove chicken and discard bones and skin. Cut the meat into bite-sized pieces. Measure one quart of the broth and chill. Skim the fat from the broth. In a large saucepan, add the butter and melt. Add the onion, carrot, celery,green pepper and apple, sauteeing until tender. Remove from heat and add the flour. Gradually stir in the skimmed broth and tomatoes (this mixture will be thick before the broth is added.) Add the chicken, heating boiling and stirring constantly. Boil for about one minute. Cover and simmer 1 hour. Serve in soup bowls with a rounded scoop of cooked rice in the center of each bowl. Yield: 4-6 servings.
Note: Do NOT freeze this soup.