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Sweet Curry Powder lends a lovely color and delicious flavor to this soup, without making it really spicy. Pureed broccoli adds body without cream, and the roasted chicken is simply delicious. Excellent cold weather soup.


· 1 package chicken breasts (about 2 lbs) -
or leftover baked chicken

· 2 quarts water

· 2 Turkish bay leaves

· 2 large heads broccoli (about 2 lbs.)

· 1 TB. butter

· 1 medium onion, peeled and minced

· 2 cloves Garlic (1 tsp. garlic granules)
peeled and minced

· 2 tsp. sweet curry powder

· 1 tsp. hot curry powder

· 1 TB. flour

· 1 tsp. salt


1. Cut the chicken from the bone, then roast bones, skin and meat at 350° for about 2 hours, until everything is crispy brown. Drain off any fat from the pan, then throw everything into a soup pot with bay leaves and 2 quarts water.

2. Simmer 1 hour, strain and put the pot in the fridge overnight. Separate all of the chicken meat from the bones and skin. Add the meat back into the soup pot, discard the rest. Overnight, any fat in the stock will rise to the top and harden. Just peel it off with a spoon and discard it, (or use it for something else). For quicker soup, you can eliminate the previous steps, make chicken stock using soup base and chop up raw chicken to throw in, but the soup won't taste as good.

3. 1 hour before serving the soup, heat it over medium heat. Bring 2 quarts of water to a boil in a separate pot. Chop the stems off the broccoli right up to the florets. Remove about 1 inch off the bottoms of the stems, then quarter and throw in the pot. Boil 10 minutes.

4. While the stems are cooking, slice the florets into smallish pieces. Remove the stems from the pot, let cool. When the water returns to a boil, throw the broccoli florets in and cook for 1 minute. Drain and rinse with cold water to stop the cooking. Set aside.

5. Once the stems are cool enough to handle, place in a food processor or blender with a ladleful of the soup stock. Process until the broccoli is finely pureed. Pour into the soup, stir well.

6. Heat a large pan over medium heat, add the butter. When the butter is hot, add the minced onion and garlic, cook, stirring for 2 minutes. Add the curry powders, stir to coat, then add the flour. Cook, stirring, for 3 minutes. Turn the heat down a bit if the flour starts to brown. Add 1 ladleful of soup to the pan, stir quickly to blend the flour mixture with the liquid. Add another ladleful and stir again, then pour back into the soup pot. Stir well, add 1 tsp. salt, taste and add more salt as desired.

7. Simmer 10 minutes, add the broccoli florets. Simmer another 10 minutes, stir again and serve, making sure to dip the ladle all the way to the bottom of the pot, which is where the chicken hangs out.

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