Soup to serve with curried chicken salad?
powermuffin
7 years ago
Featured Answer
Sort by:Oldest
Comments (17)
lindac92
7 years agoRelated Discussions
Al - may I have the recipe for crock-pot chicken curry dinner
Comments (3)I chose to start the crock pot early because I didn't have time to make dinner at dinner time yesterday. I also wanted to cook the veggies (especially potatoes) until very soft - that's how my two boys like it - also the longer the cooking time the better the flavor. I usually use potatoes (carrot/yam/rutabaga), onion, celery, or any root/stalk type of vegetables in it, depends on what I have on hand. Tomatoes do add good flavor to the curry but you can go without. If you want to incorporate more veggies cooking in slow cooker I have another idea. I use my crock pot to make lentil soup. I use red lentil because of the brilliant color. I sautee the veggies i.e. onion, parsnip/yam/rutabaga with celery and other veggies I like. Put in crock pot with water/broth/milk/juice (whatever your choice is). My family like a bit of ham in the pot so I put a small chunk of ham with a bay leaf or two, season with salt & pepper. Cook on high for 4 hours, or low for 8, until everything is very tender. Then I fish out the bay leafs and ham, puree everything else in a blender. The soup is very creamy and no veggies in sight. Slice the ham and chop up some fresh parsley and place them over a bowl of soup. Drizzle some yogurt or any dressing desired. My husband and little love this dish. I always serve it with some bread or a small salad. Al...See MoreWarm chicken salad for a bridal shower
Comments (14)Just another idea. If a cold chicken salad would be okay, this one is fabulous! Chicken Salad Ina Garten (posted 8/09 by Annova) 2 split (1 whole) chicken breasts, bone in, skin on (1-1/2 lbs) Good olive oil Kosher salt and freshly ground black pepper 1/2 cup pecan halves 1/2 cup walnut halves 1/2 cup good mayonnaise 1/2 cup sour cream 1 Tbsp chopped fresh tarragon leaves, divided 1 cup green grapes, cut in 1/2 Lettuce leaves, for serving Preheat oven to 350 degrees. Place chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, until the chicken is cooked through. Set aside until cool. When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4" dice. Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool. For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons* salt, and 1/2 tsp pepper. Fold in half the chopped tarragon leaves. Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped taragon leaves on top and serve on a bed of lettuce leaves. Annova's note: *Be careful with the salt. Some people think this is way too much. I added whatever I thought I needed as I went along. Linda...See Morewhat to serve with this chicken salad?
Comments (4)First of all I would add the juice of a half of a lime to that recipe...I think it'll be flat without something acedic. How about a croissant and s veggie garnish on the plate...like a small amount of marinated veggies or a few broccoli florets...and serve the salad on a leaf of bib lettuce....and how about pound cake with lemon sauce for dessert? linda C...See MoreLOOKING for: Chicken Salad
Comments (23)This version is delecious, and not nealy as heavy of calories. Try making this fennel rub. I now use it for everything. Chicken Salad with Fennel Spice Recipe courtesy Michael Chiarello (a no Mayo chicken salad) Yield: 4 servings Boiled chicken: 1 chicken, about 3 1/2 pounds 3 tablespoons Fennel Spice Rub, recipe follows, plus 1 1/2 teaspoons 6 tablespoons extra-virgin olive oil, plus 6 tablespoons 1 large celery rib, halved 1 large carrot, halved 1 large yellow onion, quartered 2 bay leaves 1/4 cup thinly sliced celery heart 1/4 red onion, thinly sliced 2 to 3 teaspoons fresh lemon juice Sea salt, preferably gray, and freshly ground black pepper 1/4 cup thinly sliced fresh basil leaves Lay out the chicken, spreading out the parts as much as possible. Cover generously with 3 tablespoons of the fennel spice, rubbing it into the skin. Place a large pot over medium-high heat. When the pan is hot, add 6 tablespoons of the oil and heat to almost smoking. Add the chicken and brown on all sides, about 5 to 6 minutes per side. Add the celery, carrot, onion and bay leaves and sauté for a few minutes. Add 4 cups of water to the pot, or enough to cover the chicken. Bring to a gentle simmer and cook just until the chicken is almost fully cooked, about 40 minutes. Turn off the heat and cover and let cool. When pan has cooled, place in the fridge overnight. Lift out the cooled chicken and strain the stock, discarding the solids. Refrigerate or freeze the chicken stock for another use. Remove the skin and bones from the chicken. Shred the meat by hand into rough bite-size pieces. In a large bowl, combine the shredded chicken, celery heart, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, remaining 1 1/2 teaspoons Fennel Spice Rub, and salt and pepper, to taste. Add more oil, lemon juice, or Fennel Spice Rub, if desired. Add the basil and serve. Fennel Spice Rub: 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons kosher salt Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. Yield: about 1 1/4 cups...See Morehomepro01
7 years agopowermuffin
7 years agosheilajoyce_gw
7 years agoUser
7 years ago
plllog
7 years agolindac92
7 years ago
Olychick
7 years agolast modified: 7 years agoI would like gazpacho with curried chicken salad because the salad is creamy (whether sweet or savory) and I wouldn't want a cream based soup with it. Also, it's a nice color contrast; wouldn't want something close in color to the salad.
I've had this soup recipe saved on Pinterest and it would be beautiful and delicious with the curry:
Roasted Beet Soup with Ginger and Coconut
Serves: 4
500g beetroot, scrubbed
2 tbsp olive oil
2 essential Waitrose leeks, finely sliced
2 essential Waitrose celery stalks, finely sliced
30g fresh root ginger, cut into matchsticks
1 litre fresh vegetable stock
1 tbsp lemon juice
4 tbsp coconut milk yogurt (or use coconut cream), plus extra to serve
small handful dill leaves
1. Preheat the oven to 200oC, gas mark 6. Top and tail the beetroot and cut into bite-sized chunks (there’s no need to peel them). Toss with 1 tbsp oil, season, and roast for 30 minutes, tossing halfway.
2. Meanwhile, heat the remaining 1 tbsp oil in a large saucepan over a medium heat. Sauté the leeks, celery and ginger for 10-15 minutes, until softened and starting to caramelize. Stir in the cooked beetroot, then the stock and bring to the boil. Season, simmer for 5 minutes, then take off the heat and leave to cool for 10 minutes.
3. Transfer to a blender with the lemon juice, coconut milk yogurt and most of the dill. Whizz (in batches, if necessary) until smooth, adding more seasoning and lemon juice as required, and a little water to loosen, if needed. Serve in bowls with a spoonful more yogurt and a scattering of dill.
laceyvail 6A, WV
7 years agolindac92
7 years agohomepro01
7 years agolast modified: 7 years agoOlychick
7 years agolast modified: 7 years agoI used to hate beets, too, but once people started roasting them (as for that soup) I became a fan.
Another thought would be a summer minestrone, since all the veggies are so fresh right now; kind of a salad in a bowl:
summer minestrone
plllog
7 years agoUser
7 years agolast modified: 7 years agoUser
7 years ago
Annie Deighnaugh
7 years ago
Related Stories
KITCHEN DESIGN16 Scrumptious Eat-In Kitchens and What They Want You to Serve
Whether apple-pie cheerful or champagne sophisticated, these eat-in kitchens offer ideas to salivate over
Full Story
LIFETable Manners for Modern-Day Dining
Elbows and cell phones? Maybe. Forgetting to say 'thank you'? No way. Our mealtime etiquette guide takes the guesswork out of group dining
Full Story
KITCHEN DESIGNWorld of Design: Favorite Recipes From Food Lovers Around the Globe
Travel with your tastebuds and experience for yourself these international foodies' favorite dishes
Full Story
KITCHEN STORAGEGet It Done: How to Clean Out the Pantry
Crumbs, dust bunnies and old cocoa, beware — your pantry time is up
Full Story
DESIGNER SHOWCASES20 Fantasyland Dining Room Designs That Delight
A wonder to behold, these incredible professionally designed rooms take everyday dining over the top
Full Story
DECLUTTERINGFoolproof Ways to Declutter Your Kitchen
If you find yourself fumbling through cupboards to find what you’re looking for, it’s time to take action with these simple steps
Full Story
FEEL-GOOD HOME21 Ways to Waste Less at Home
Whether it's herbs rotting in the fridge or clothes that never get worn, most of us waste too much. Here are ways to make a change
Full Story
ENTERTAINING8 Stress-Busting Tips for Hosting Small Gatherings
Make entertaining easy with these ideas for casual get-togethers
Full Story
MOST POPULARThanksgiving Tales: When the Turkey Tanks
Houzz readers prove adept at snatching victory from the jaws of entertaining defeat
Full Story
Olychick