Mother's Day Star Dish is Chicken Curry Soup

 https://www.tasteofhome.com/recipes/curried-chicken-soup/

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This Mother's Day, I've decided to skip the typical brunch scene because there's truly nothing like enjoying a home-cooked meal on a quiet Sunday afternoon, surrounded by the warmth of family traditions. I'm so grateful that my daughters are in the Greater Chicagoland area; we have the blessing of seeing each other every week. It warms my heart to know there isn't a weekend that goes by without a visit. My eldest son, on the other hand, is in California, and while I don’t see him as often, I cherish our moments together whenever they happen. My second-born son lives in Southern Illinois and makes an effort to drive up every couple of months to connect with us up north. He is such a blessing, serving as the glue that holds our family together. These family gatherings mean the world to me. These memories of family dinners with my own mother ended in 1980.

Chicken Curry Soup Recipe photo by Jena Carlin for Taste of Home

Jena Carlin for Taste of Home

• Curry powder: We use it as the primary flavoring agent, adding warm, aromatic notes to this chicken-and-curry soup. 
  
  
  
• Cayenne pepper: It provides heat and a peppery taste to the curried chicken soup.
• Thyme-
• Chicken breast: We toss the chicken in a flavorful blend of cayenne, salt, and pepper, then sauté it with aromatics to enhance its taste.
• Carrots: The carrots become tender when stewed in the curry chicken soup, adding a sweet bite.
• Sweet red pepper: We chop the pepper into bite-sized pieces for added texture and sweetness in the soup.
• Red Onions: We sauté them to caramelize, which adds rich notes to the soup. Scallops 
• Small salad-sized white potatoes
• Celery- cut into cubes sizes 
• Bell Peppers, orange and green peppers
• Olive oil: Heat your pan before adding olive oil to prevent it from breaking down. The oil helps soften and brown the vegetables in this recipe.
• Garlic: Mincing helps impart more robust garlic flavors in the chicken curry soup. If you want to save time chopping, you can also use garlic paste.
• Chickpeas: To make this soup more filling, we toss in chickpeas for extra protein. The legumes add a buttery, pea-like flavor and a crunchy texture to the broth.
• Chicken broth: We use it as the main liquid to thin out this hearty stew. ( I use Better than Bouillon Roasted Chicken Base, introduced to me by Joyce Mary Mitchell) 
  
  
  
• Diced tomatoes: While you can certainly use fresh tomatoes, we prefer canned ones because they're easier to use and add tons of flavor and vibrant color to your soup.
• Coconut milk: We pour it into the broth to infuse it with creamy, nutty flavors. (optional)
• Cilantro: Garnish the coconut curry chicken soup with cilantro to add bright notes and aromatic bites.

Step 2: Sauté the chicken and vegetables

Heat the oil in a large saucepan over medium-high heat, then sauté the chicken, carrots, red pepper, and onion for 4 minutes. Add the minced garlic and stir for 1 to 2 more minutes, until the chicken is browned and the vegetables are tender.

Step 3: Create the broth and simmer

Once the chicken turns golden brown and the vegetables are tender, stir in the chickpeas, broth, tomatoes, and water. Bring the chicken curry soup to a boil, then reduce the heat and simmer for 30 minutes.

To finish the soup, stir in a few splashes of coconut milk. Serve the soup with a garnish of minced cilantro.

Chicken Curry Soup Recipe Variations

Kick up the heat: Toss in spicy seasonings like dried jalapeños (I used fresh jalapeños), hot paprika, or chili crisp for a fiery kick.

We will add a few spoonfuls over rice or pasta: Try adding a scoop of cooked rice or orzo for a heartier soup.

Get creative with the garnishes: Add a dollop of crème fraîche for a creamy texture. Finish with a sprinkle of parsley or basil for an aromatic touch.

How to Store Chicken Curry Soup

Allow your soup to reach room temperature before refrigerating to ensure even cooling. If you have leftovers, divide the stew into smaller portions and store them in airtight containers. You can keep this dish in the fridge for three to four days. If you've added starch like rice or pasta, store the stew in the fridge and keep the starchy ingredients in a separate container so they don't soak up all the broth.

Can you make chicken curry soup ahead of time?

Cook it according to the instructions, and remember to switch the dial to the "keep-warm" setting once it's finished to prevent overcooking. You can also prepare this dish and store it in the fridge for three to four days, then heat it when you're ready to eat.