This spicy, brothy Indian twist on an American classic soup will warm you up on a cold Winters day. Crockpot Curry Chicken and Dumpling soup is a 3 way fusion soup that is tasty and will really satisfy. Serve this with a chunk of crusty bread for a complete soup experience.
Sometimes I go a little crazy over soup, like when the temperature starts to dip and Winter is around the corner. Soup is easy, usually healthy and really the best way to warm up when the chills get into your bones. Soup is also very forgiving if you are trying to wing it without a recipe.
A good place to start is to decided what type of soup you want. There are brothy soups, creamy soups and bean soups. Next, decide on a flavor profile and choose whether it will be vegetarian or not. Easy peasy.
Todays soup is a brothy, Indian curry soup with chicken and Asian dumplings. I’m kind of giddy with this one, a 3 way fusion soup with Indian spices, Asian dumplings in an American classic soup. It’s the little things, really.
This soup I made in the crockpot so that I wouldn’t have to baby it and it turned out fantabulous! I used frozen dumplings so that I could put this in the ‘easy’ category. Dumplings are fun to make by hand though, especially with friends or family. It reminds me of watching women make tamales in Texas, they sit around, assemble tamales by hand while socializing.
I was able to ‘bloom’ the spices by preheating the crockpot on high and warming the spices, oil, onions and garlic for 5 minutes before adding the rest of the ingredients. This extra step allows for the spices to release their full flavor in the oil, giving the soup more intensity. By cooking it on high for 3 hours in the crockpot before adding the dumplings, I was able to be pleasantly distracted by shiny objects that afternoon without worrying if my soup was going to boil over.
Give this soup a whirl and see if this is your next new Winter favorite, Bon Appetit!Print
An Indian twist on an American classic. The curry method spices up the traditional chicken and dumpling recipe and made easy with store bought gnocchi.
1 Tbs vegetable oil 1 onion, diced small 3 cloves garlic, minced 2 Tbs curry powder 1 Tbs turmeric 1/4 tsp red pepper flakes 2 cups carrots, diced small 1/4 tsp salt 1/2 tsp pepper 6 cups chicken broth, low sodium 1 can lite coconut milk 1.5 lbs of chicken thighs, cubed into bite size pieces 1 package frozen vegetable or chicken potstickers (aka mandu, dumplings) cilantro for garnish
Preheat crockpot to high, add first six ingredients, stir and cook 5 minutes more, stirring occasionally. Add next six ingredients and cook on high for 3 hours. Add dumplings and cook for 30 more minutes. Garnish with cilantro.
- Serving Size: 1.5 cups
- Calories: 277
- Sugar: 3 g
- Sodium: 371 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 101 mg