Name: Mum’s old-fashioned chunky chicken curry soup recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: italian
Ingredients: 1 tbs oil; 1 brown onion, finely diced; 2 sticks celery, sliced; 2 carrots, diced; 1 parsnip, diced; 2 cloves garlic, crushed; 2 tsp curry powder; 1 tsp salt; 3 cups Chicken Style Liquid Stock; 2 cups water; 400g chicken thighs, trimmed; 100g short pasta; 400g tin coconut milk

by Greer Worsley Last updated on 09/18/2020

You don’t need any fancy ingredients to make this old-fashioned chicken soup. A good quality curry powder, a few pantry staples and some fresh veggies and chicken is all you need. Add a tin of coconut milk is added for some extra creaminess. - Greer Worsley

Ingredients

1 tbs oil
1 brown onion, finely diced
2 sticks celery, sliced
2 carrots, diced
1 parsnip, diced
2 cloves garlic, crushed
2 tsp curry powder
1 tsp salt
3 cups Massel* Chicken Style Liquid Stock
2 cups water
400g chicken thighs, trimmed
100g short pasta
400g tin coconut milk

*Massel is recommended by Australia's Best Recipes

Method

Step 1

Heat oil in a large saucepan and sauté vegetables and garlic for 3 minutes. Add curry powder and salt and stir for a further minute.
Step 2

Pour in stock and water and bring to the boil. Add chicken thighs, reduce heat and simmer for 10 minutes. Remove chicken and set aside.
Step 3

Add pasta and simmer for 10 minutes until al dente. Add coconut cream and return to a simmer. Shred or dice chicken and return to the pot. Stir well then serve.

Recipe Notes

from Australia’s Best Recipes team

Notes:

Garnish with fresh coriander leaves.
You can replace parsnip with diced potato if you prefer.
If you have leftover cooked chicken to use up, add it to the pot with the coconut cream and heat through rather than using chicken thighs in the recipe.