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home > recipes > soups > curry chicken soup
from NY, US 3 Tbsp. butter 2 tsp curry (red or yellow, depending on heat and flavor preference) 1 1/2 Tbsp. flour 3 cups (750 mL) chicken stock paprika, to taste salt, to taste 1 egg yolk 1 cup (185g) chopped cooked chicken 1/2 (90g) cup diced carrots 1/2 (90g) cup white corn 3/4 (140g) cup egg noodles, cooked Melt butter in saucepan. Add curry powder and flour to pan. Whisk constantly over low heat for 3 minutes. Gradually add stock, whisking until boiling. Beat egg yolk with fork. Add to soup. Add carrots, corn and chicken. Simmer for 15 minutes and then add noodles. Simmer for 5 more minutes or until noodles are cooked but not mushy.

Curry Chicken Soup


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keyword: curry
keyword: chicken
ethnicity: indian
recipes for soups
recipes by mlh4
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(posted July 21, 2008)

from NY, US

3 Tbsp.
butter
2 tsp
curry (red or yellow, depending on heat and flavor preference)
1 1/2 Tbsp.
flour
3 cups (750 mL)
chicken stock
paprika, to taste
salt, to taste
1
egg yolk
1 cup (185g) chopped
cooked chicken
1/2 (90g) cup diced carrots
1/2 (90g) cup white
corn
3/4 (140g) cup
egg noodles, cooked

Melt butter in saucepan. Add
curry powder and flour to pan. Whisk constantly over low heat for 3 minutes. Gradually add stock, whisking until boiling.

Beat egg yolk with fork. Add to soup. Add carrots, corn and chicken.

Simmer for 15 minutes and then add noodles. Simmer for 5 more minutes or until noodles are cooked but not mushy.



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