Middle Eastern Style Curried Chicken and Egg SoupCourse: LunchCuisine: IndianDifficulty: easy
I love soups although my darling hubby does not. He loves curry and oddly enough, I do not. So this soup recipe was reworked and is a compromise to both our tastes. It lets me enjoy the soup I like while he still enjoys the curry he likes. The soup is made in regular soup format however, the spice is added afterwards so for those of us who don’t enjoy curry we can still enjoy the soup.
1 small onion chopped
2 cloves garlic, minced
1 tsp olive oil
4 celery stalks, chopped
2 large carrots. chopped
3 cups chicken stock (I make my own)
1/4 cup chopped coriander
1/4 cup chopped parsley
1 tsp curry paste
1 tsp Worcestershire sauce
1 bay leaf
1/2 tsp sea salt
1/2 tsp black pepper
1 cup chopped cooked chicken
1/2 fresh or frozen peas
1/2 yogurt for garnish
- In a large pot saute onions in olive oil until translucent.
- Add celery and carrots and cook for a few more minutes.
- Add chicken stock, coriander, parsley. bay leaf, salt, and pepper.
- Simmer, uncovered for 15 minutes, or until vegetables are tender.
- Add Chicken and peas and simmer another 5 minutes.
- Remove bay leaf and add eggs to soup stirring gently.
- Ladle into bowls and add curry paste to taste. Stir until dissolved.
- Garnish with a tablespoon of yogurt.
- This soup is wonderful when you have a cold. The protein and chicken stock boost your immune system and the spicy curry helps clear out those stuffed sinus.