Winter Chicken Soup with Cream and Curry
4 servings
60 minutes
Winter chicken soup with cream and curry is a cozy dish that warms the soul and body on cold days. Its roots trace back to Indian cuisine, where spices play a key role in filling dishes with rich aroma and depth of flavor. Tender pieces of chicken soaked in creamy broth gain amazing softness, while curry adds a spicy, slightly sharp note. Vegetables like carrots, potatoes, and celery add freshness and a light sweetness, creating a harmonious balance. This soup is perfect for cozy family dinners and can be served with crispy bread or flatbreads. The flavor becomes even richer thanks to fresh dill that completes the composition of aromas. Simple to prepare yet impressive in taste – the ideal winter treat!
1
We wash the chicken legs, remove excess fat, cut them in half, place them in a pot, and cover with cold water.
- Chicken legs: 3 pieces
2
We boil the broth for 30 minutes, remembering to skim off the foam and add an onion and salt when it boils.
- Onion: 1 piece
- Dill: to taste
3
While the broth is boiling, we clean and chop the vegetables.
- Celery root: 100 g
- Celery stalk: 2 pieces
- Carrot: 1 piece
- Potato: 1 piece
- Garlic: 3 cloves
4
After half an hour, we add all the vegetables to the broth and cook for another 20 minutes on low heat.
- Celery root: 100 g
- Celery stalk: 2 pieces
- Carrot: 1 piece
- Potato: 1 piece
- Garlic: 3 cloves
5
We take out the chicken with a large slotted spoon and separate the meat from the bones with a knife.
- Chicken legs: 3 pieces
6
We throw away the bones and put the meat back in the pot.
- Chicken legs: 3 pieces
7
Pour in the cream and add a pinch of curry.
- Cream 20%: 150 ml
- Curry: pinch
8
Boil for another three minutes and turn off.
9
Sprinkle the finished soup with chopped dill.
- Dill: to taste