Chicken Curry Soup by Real Food with Jessica

chicken tenders or thighs, carrots, celery, potatoes, fire roasted tomatoes, green onion, water, garlic oil, curry powder, salt, pepper, ginger powder, coconut milk

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– 2 pounds chicken tenders or thighs
– 12 oz carrots (3 cups chopped)
– 2 cups chopped celery (2 bunches)
– 1 1/2 pounds potatoes, chopped
– 1 14.5 oz can fire roasted tomatoes
– 1/4 cup chopped green onion (1 bunch)
– 2 cups water
– 2 tablespoons garlic oil
– 3 tablespoons curry powder
– 1 1/2 teaspoons salt
– pepper
– 1 teaspoon ginger powder
– 1 13.5 oz can full fat coconut milk (make sure no gums added)

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