Chicken Curry Soup with Zucchini
⏳ Time
1 hour 30 minutes
🥕 Ingredients
6
🍽️ Servings
10
Description
Cream cheese can be replaced with coconut milk. For a thicker consistency, you can use more zucchini.
Ingredients
- Courgette - 3 pieces
- Poultry - 1 piece
- Curry - 1 tablespoon
- Semi-soft cream cheese - 3.5 oz
- Salt - to taste
- Sugar - 1 teaspoon
Step by Step guide
Step 1
Remove the skin and fat from the chicken, cut it into four pieces, cover with cold water, add salt, and boil for one to one and a half hours after boiling. Separate the chicken meat from the bones and chop it.
Step 2
Slice the zucchini into rings and cook in a steamer (you can also boil or even bake them). Then place them in a blender, add cream cheese, sugar, and curry, and blend thoroughly until smooth. You can add some chicken broth if the puree is hard to blend.
Step 3
Combine the zucchini puree and chopped chicken in a pot with chicken broth, mix, and bring to a boil.
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