Chicken Curry Soup

Creamy blended curry soup with shredded chicken

• 1 serving
• Prep & cook 35 min
• Easy
• Diet / Bulgarian app card

Source: Workbook sheet «Пилешка къри супа» (recipe card screenshot)

Ingredients

• 1 leek
• 2 garlic cloves
• 1 tsp curry powder
• Salt and white pepper, to taste
• 220 g chicken (target ~150 g cooked)
• 20 g onion
• Carrot, diced (as needed for ~200 g cooked vegetables total)
• Olive oil for sauteing
• Water to cover

Method

1. Heat a pot over medium-high heat.
2. Add olive oil and finely chopped onion, garlic, the white part of the leek, and diced carrot. Saute a few minutes; stir in the curry.
3. Add the chicken fillet and enough water to cover. Bring to a boil, then simmer until the chicken is fully cooked.
4. Remove the fillet and shred the meat.
5. Puree the remaining liquid with the vegetables. Return the shredded chicken to the pot.
6. Simmer a few more minutes; season with salt and white pepper.

Ingredient weights are approximate. After cooking they should correspond to about 150 g chicken and 200 g vegetables.
Carrot appears in the method on the source card even when not listed among products.