Tomato and Chicken Soup

  • Serves: 4 people
  • Prep Time: 45 minutes



  1. In a deep pot, heat the oil and cook the chicken backs until they've browned, take them out and set aside, do not discard.
  2. Add your onions and cook down until translucent, shortly after, add your spring onions and allow to brown lightly.
  3. Add garlic, chicken cube, curry powder and mix well. cook until garlic and curry powder is aromatic.
  4. Add the tomato paste and mix well until slightly browned, return your chicken backs and fill up with water.
  5. Bring to the boil and cook for 10 -15 minutes, remove backs and add your blended tomatoes and cooking cream.
  6. Bring to the boil once more, correct seasoning and serve hot.
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