Curried Chicken & Cabbage Soup
A delicious and hearty curried chicken soup with green cabbage, carrots, and potatoes, perfect for a warm meal.
Equipment
- large Dutch oven
Ingredients
Chicken and Vegetables
- 1 pound boneless, skinless chicken thighs trimmed
- 1 tablespoon Madras curry powder
- 2 tablespoons grated fresh ginger divided
- 2 tablespoons extra-virgin olive oil
- 3 cups chopped green cabbage
- 1 cup sliced carrots
- 6 cups lower-sodium chicken broth
- 8 ounces Yukon Gold potatoes unpeeled, cut into ½-inch pieces
- ¾ teaspoon salt
- 1 cup frozen green peas
- 2 tablespoons fresh lemon juice
- fresh cilantro leaves for garnish
Instructions
Cooking Steps
- Combine chicken thighs, curry powder and 1 tablespoon ginger in a medium bowl; rub the seasonings into the chicken. Let stand at room temperature for 10 minutes.
- Meanwhile, heat oil in a large Dutch oven over medium-high heat. Add cabbage and carrots; cook, stirring often, until softened, about 5 minutes.
- Stir in the remaining 1 tablespoon ginger; cook, stirring constantly, until fragrant, about 1 minute.
- Add broth, potatoes, salt and the seasoned chicken; bring to a boil. Reduce heat to medium to maintain a simmer; cover and cook, undisturbed, until the potatoes are tender and the chicken shreds easily with a fork, about 15 minutes.
- Remove the chicken to a cutting board and shred into bite-size pieces; return to the soup. Stir in peas and lemon juice. Garnish with cilantro, if desired.
Notes
Can be made ahead and covered, refrigerated for up to 3 days.
Nutrition
Serving: 2cupsCalories: 328kcalCarbohydrates: 25gProtein: 27gFat: 14gSaturated Fat: 3gCholesterol: 104mgSodium: 720mgPotassium: 516mgFiber: 6gSugar: 6gVitamin C: 37mgCalcium: 102mgIron: 3mg
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