Middle Eastern Style Curried Chicken and Egg Soup

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.

The first evidence of curry being used was 1700 BCE, in Mesopotamia. While use of curry likely originated in India, it was introduced in England as early as the 1300’s and perhaps even earlier. It first appears in a book written on English cooking, written during the time of Richard II  in the late 1300’s.

The word comes from “Kari” comes from the Tamil language and was later anglicized as “curry”. Curry is a blend of different spices that may be mild or hot. It is one of the oldest spice mixes and is most often associated with Indian cuisine.

In the West curry has a different meaning then in India. In India, curry refers to a gravy or stew dish. Typically these dishes contain the Indian spice mix garam masala along with ginger, chili, cumin, coriander, turmeric, and sometimes onion and garlic, but it can be made up of other spices as curry is regional. While today’s curry is now hot, the original Indian curry did not have peppers. Chili peppers were not native to India. Christopher Columbus brought chili seeds back from the new world and they were traded to India becoming part of the spicy cuisine we know today.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes


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
2 eggs
1/2 yogurt for garnish


In a large pot sauté onions in olive oil until translucent. Add celery and carrots and cook for a few more minutes. Add chicken stock, corriander, 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.

Yield 3 to 4 servings

FOOTNOTE:  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.