easy as:

Curried Chicken Soup

Bowl with Spoon

Prep time:
20 minutes

Fork

Servings:
Makes 4 (1 1/2-cup) servings

Prep tip: If you have leftover, cooked chicken, use that instead of the frozen or canned chicken. Just remove the skin and bones from the chicken and shred the meat. Then, stir it into the soup where the recipe indicates to stir in the canned chicken.

easy as:

Curried Chicken Soup

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On busy days, convenience is a must. Here’s a way to turn a package of ramen noodles into a chicken and vegetable-loaded soup flavored with spicy curry powder. If you don’t have curry powder on hand, look for it in the spice section of your grocery store. Products labeled curry powder have a medium spice level, while the ones labeled “Madras” will be hotter. Choose the one that matches your taste.

Ingredients:

  • 3 cups water
  • 1 package (3 oz.) chicken-flavored ramen noodles
  • 1 tablespoon curry powder
  • 2 cups chopped fresh or frozen vegetables of your choice (broccoli, cauliflower, carrots, bell pepper, green beans and/or corn)
  • 6 ounces (2 cups) frozen, fully-cooked, shredded chicken breast or 1 can (9.75 oz.) white and dark chunk chicken in water, drained
  • 1 medium apple, core (or tough center) removed and cut into 1/2-inch pieces

Directions:

  1. In large saucepan, combine water, contents of noodle flavoring packet, and curry powder. Bring to boiling.
  2. Break up noodles. Stir noodles, vegetables, and chicken (if using frozen chicken) into mixture in saucepan.
  1. Increase heat under saucepan just until mixture boils. Reduce heat. Boil gently, uncovered, for 3 minutes.
  1. Stir in chicken (if using canned chicken) and apple. Heat just until chicken and apple are warm. Ladle into 4 serving bowls.

Prep tip: If you have leftover, cooked chicken, use that instead of the frozen or canned chicken. Just remove the skin and bones from the chicken and shred the meat. Then, stir it into the soup where the recipe indicates to stir in the canned chicken.

Get Nutrition Info
Bowl with Spoon

Prep time:
20 minutes

Fork

Servings:
Makes 4 (1 1/2-cup) servings