Chicken Curry Soup

This is my favorite thing to do with the shredded carcass meat after you make the stock from a full chicken.

So much left that you should not ignore..


  • 2 tbsp oil
  • sprinkle of curry powder
  • sprinkle of smoked paprika
  • sprinkle of garam masala
  • 1/2 small yellow onion, chopped
  • 4-6 cremini mushrooms, sliced
  • any leftover vegetables you have (like cauliflower florets)
  • 6-8 roma tomatoes (even if they are frozen)
  • 1 cup of chopped chicken
  • 6 cups chicken stock
  • 1 cup water

Heat the oil up in a medium hot pot. Sprinkle in the curry, paprika, and garam masala and cook up for a minute or two. Add in the onion, mushrooms, random vegetables, and tomatoes. Cook down for 5 minutes or so, until they are translucent and starting to brown.

Then add in the stock and water and bring to a simmer for 10-15 minutes, tasting it and seasoning to taste.

You know, then eat it.

It will warm up your insides..


March 10, 2016 Comments (0) Soups

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