Creamy Chicken Vegetable Soup with Curry
Soup
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Cook Time
1 h 15 min
Servings
8
Difficulty
Medium
Prep Time
30 Min
Description
This creamy chicken vegetable soup with curry is an absolute highlight! I like to make it when it gets colder outside. The chicken is fried in the pan before it ends up in the Thermomix® together with leek, mushrooms, peppers and a creamy curry sauce. The soup is not only super tasty, but also ideal for pre-cooking and freezing. A hearty dish that the whole family will love! It tastes particularly good with a fresh bread.
Ingredients (18 ingredients)
-
1 kg Chicken breast organic
-
2 Stange Leek
-
600 g Mushrooms
-
2 piece Bell pepper(s), red
-
2 piece Onion(s), m.-sized
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200 g Cream processed cheese
-
200 g Herb processed cheese
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1 l Poultry stock
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150 ml Whipping cream
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50 ml Teriyaki sauce
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2 tsp Curry paste red
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3 tbsp Flour
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2 tbsp Curry powder
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3 tbsp Parsley dried
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50 g Margarine or Butter
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1 pinch Salt
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1 pinch Pepper
-
1 pinch Oil for frying
Preparation (10 steps)
Prepare leek
Clean the leek, cut off the root end and 2/3 of the green. Cut the rest into approx. 5 mm wide rings, rinse well and cook in slightly salted water. Then drain and set aside.
Fry chicken
Wash the chicken breast fillets, cut into approx. 2 cm pieces and fry in portions in a little oil in a high pan and set aside.
Prepare vegetables
Wash the peppers, core and cut into approx. 1 cm pieces. Peel and halve the onions.
Chop onions and peppers
Put the halved onions in the mixing bowl and chop for 3 sec./speed 5. Add the peppers and chop for another 3 sec./speed 4.
Sauté onions and peppers
Add some oil to the onions and peppers in the mixing bowl and sauté for 3 min./120°C/speed 1.
Add and sauté mushrooms
Add the cleaned and sliced mushrooms and sauté for another 5 min./120°C/speed 1. Then transfer to a bowl and set aside.
Prepare sauce base
Put the fried chicken pieces with the margarine or butter in the mixing bowl and heat for 1 min./100°C/speed 1. Add the flour and curry powder and sauté for 1 min./100°C/speed 1.
Add broth and processed cheese
Add the broth and stir for 10 sec./speed 3. Add the cream cheese and herb cream cheese and melt for 5 min./60°C/speed 2 while stirring.
Add cream and vegetables
Stir in the cream. Add the prepared pepper-onion-mushroom mixture and the cooked leek and season with the teriyaki sauce, curry paste, salt and pepper.
Finish soup
Let the soup steep for 5 min./90°C/gentle stir setting, stirring occasionally with the spatula. Finally, stir in the parsley and serve the soup hot.
Finished cooking? Great! 🎉
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Created by
Sophie König
2
Rezepte
0
Kochbücher
Source
URL
External website
Allergens
- Milk
- Celery
- Gluten-containing cereals
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