January 26th: Chicken curry soup

I can't explain why on earth this soup is so good but it is so, so good! Canned broth, brown rice, frozen vegetables, what could be the secret ingredient? As far as I can tell, it must be the curry powder and ground cumin; they add just enough flavour that the soup is elevated.


I had forgotten I finished up the frozen peas when I made Russian potato salad, so I subbed in frozen corn, which I prefer in any case. I think I'll use corn always. I had a bit of baby spinach left in a giant tub in the fridge, so I threw the last leaves in the soup at the end with the green onion and it was fantastic. I will be making this soup again without a doubt.


I think the sweet potato tasted so much better than the carrots you usually have in chicken soup, but that could be simple taste preference. I used chicken breast, as recommended, but think I'll switch to thighs in future. Yum yum!


Apparently from December 2009's Chatelaine, repeated in January 2012's Chatelaine: Chicken Curry Soup.