- 2 cups coconut milk
- 3 curry cubes
- 6 Carrots
- 2 Red Peppers
- 2 Yellow Peppers
- 2 Cups of Alfalfa Sprouts
- 1 Box of Rice-A-Roni (Chicken Flavor)
- 1 Box of Golden Curry
- 1 Zucchini
- 2 Chicken Breast
- 4 Cups of Chicken Broth
- 1 Handfuls of Spinach
Start the Chicken Curry by pouring broth, coconut milk, 3 blocks of curry seasoning, rice, rice seasoning, and chicken into the large pot. Have stove top set to about 8-9. You want to bring the soup almost to a boil to soften the chicken, rice, and curry seasoning blocks. After the liquid has gotten warm, pour the bag of edamame and handful of baby spinach. While you are boiling the liquid part of the soup, start chopping your vegetables. Always start with what will take the longest to soften in the pot. . Chop the carrots first and drop them into the pot. Follow with the bell peppers and zucchini. Last, add in the alfalfa sprouts. Once all the veggies are added, reduce the heat to about 6. You’ll heat the soup until all the veggies are nice and soft.
At this point, you’ll need to remove the chicken breasts. Cut them into very small pieces to continue cooking. Because there is less liquid in this recipe, the pieces of chicken must be smaller to ensure they blend fully. Add the minced chicken back into the pot. Keep heating for about another 5 minutes.
The soup only takes about fifteen minutes from first pour until last simmer. However, blending is a bit time consuming. If you are using a generic kitchen blender, you can put about three full ladles of hearty ingredients into the blender with about 3 ladles of sauce. You’ll need to put your blender on bland or higher setting. You may have to stir with a spatula after the initial blend and blend a second time. Using 3 ladles of girth and 3 ladles of sauce, you will fill about 3/4 of a quart mason jar. This recipe makes about 4 quart mason jars of soup, so be patient and bring a chair into the kitchen to sit in while blending. It will take about 15 minutes to completely blend the whole pot, but it is a little tedious and tiring. The resulting blended soup is delicious and well worth the effort.
This soup is best to eat once a day. It is higher in fat, salt, and calories than the other soups. However, these are essential to gain/maintain weight and proper nutritional balance. All nutritional information is per mason jar. You may get 3-5 servings per jar. This soup is also more filling, so it is a very hearty lunch packed with protein to give you energy for your day. If the soup is too thick, add about 1/3 cup of water before reheating to eat. By adding the water, you will increase servings per mason jar because less soup in needed.
This label is per jar, and was estimated using Nutrition Data‘s website.