Chicken Curry Soup | Slow Cooker Soup

This is a substantial soup or meal in a bowl that is perfect for a busy cook at this time of the year.  Nothing better than coming home to a soup or a curry when the weather is less than tropical outside.  If you have time and can be bothered to dirty the pan, it makes a difference to the final taste of the finished dish to cook the onions with the garlic, in a bit of butter, until the onion is transparent.  But if time is short, don't think twice about just popping all in and racing out the door!

Chicken Curry Soup

Serves 4
Cook on low 3 to 5 hours

1 onion chopped
2 garlic cloves crushed
½ tsp ground coriander
1 tsp ground cumin
¼ tsp turmeric
1 tsp ground ginger
2 cup hot chicken stock
3 skinless, boneless chicken breasts, sliced into 2cm/ ¾ in strips
440g/14oz can chopped tomatoes
100g/4oz fresh or frozen beans, halved
400g/14oz can chickpeas (garbanzos) drained, rinsed
1 Tsp fresh coriander to serve

Add all ingredients to slow cooker, stir to combine, cover and cook on low 6 to 8 hours or until chicken is tender and the vegetables are cooked. Stir in the coriander, taste and adjust seasonings if necessary.

Serve with naan bread, toast or warmed rolls.  Enjoy!

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Find more slow cooker recipes for Kiwis (and other cooks who use metric measurements here at... Slow Cooker Recipes NZ - and check this out - the easiest way to see all my Slow Cooker Recipes!