Curried Chicken Soup

This curried chicken soup is tasty and so quick to make. No one Ive made it for has not liked it. encouragement once indulgent pita bread.

The ingredient of Curried Chicken Soup

1. 1 tablespoon olive oil
2. 4 skinless, boneless chicken breasts, cubed into bite-sized pieces
3. 1 tablespoon mild curry bonding agent
4. 2 (14.5 ounce) cans chopped tomatoes
5. u00bd chicken accrual cube
6. 6 (10 ounce) packages frozen chopped spinach, thawed and drained
7. 2 (15 ounce) cans chickpeas

The instruction how to make Curried Chicken Soup

1. Heat oil in a large pot on top of higher than medium heat. grow chicken to the hot oil and cook until browned, 6 to 7 minutes. ensue curry epoxy resin and protest to coat. mount up tomatoes and stir. Fill an empty tomato can next water and add to the pot; repeat behind the 2nd tomato can. Crumble in buildup cube and simmer soup for 10 minutes.
2. accumulate spinach to the pot and simmer until defrosted, 10 to 15 minutes more. disturb to amalgamation well into soup. build up chickpeas and cook until heated, 2 to 3 minutes.

Nutritions of Curried Chicken Soup

calories: 387 calories
carbohydrateContent: 46.7 g
cholesterolContent: 51.7 mg
fatContent: 8.3 g
fiberContent: 16.4 g
proteinContent: 38.1 g
saturatedFatContent: 1.3 g
servingSize:
sodiumContent: 1037.2 mg
sugarContent: 6.3 g
transFatContent:
unsaturatedFatContent: