chicken soup

I have always loved soups! Actually, I think soups are one of my favorite foods. Especially during the wintertime, and in Denmark the winter is rough. Here’s a recipe for a homemade curry chicken soup to enjoy in the depths of winter.

INGREDIENTS (2-3 pers)

1 whole chicken

Oil

2 tsp coriander

4 tsp curry

4 tsp chili powder

3 garlic cloves

2 onions

500 g of jerusalem artichokes

2 big carrots

1 leak

2 liters of vegetable broth

A little cooking cream

Apples

APPROACH

Start by cutting the chicken into smaller pieces, and fry them in oil for about 5 – 8 minutes, just so it gets a fried surface. Take the chicken out of the pot, and fry onion and garlic for a few minutes. Then, add the coriander, curry, and chili. 

Chop all of the vegetables into slices of approx. 2 cm, and add them in the pot and let it cook for another 5 minutes, before putting the chicken back into the pot and adding the vegetable broth. Let the soup simmer at a low heat for 2 hours.

After 2 hours, remove the chicken from the pot. Separate the meat from the chicken bones and disintegrate it into smaller pieces. Blend all of the vegetables with a hand-blender, so the soup turns smooth. Put the ‘crumbled’ chicken back in the soup and add in a little cream – approx. 1 dl. Garnish with apple slices 🙂