Karanga Soup recipe

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Ingredients

14 skinless chicken thighs
⅓ cup curry powder
6 tablespoons olive oil, or more to taste
3 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans diced tomatoes
2 (14.5 ounce) cans corn
3 small potatoes, or to taste
2 red onions, chopped
1 (8 ounce) package mushrooms, chopped
1 green bell pepper, chopped
4 green onions, chopped, or to taste
¼ cup Worcestershire sauce
ground black pepper to taste

Nutrition Info

469.7 calories
carbohydrate: 41.5 g
cholesterol: 97 mg
fat: 20.3 g
fiber: 6.6 g
protein: 33.5 g
saturatedFat: 4.3 g
servingSize: -
sodium: 794.5 mg
sugar: 11.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Coat chicken thighs with curry powder.

  2. Heat 2 tablespoons olive oil in a large skillet. Add 1/3 of the chicken thighs in a single layer, cook until browned, about 3 minutes per side. Transfer to a large pot. Repeat with remaining olive oil and chicken thighs.

  3. Pour stewed tomatoes, diced tomatoes, corn, potatoes, onions, mushrooms, green bell pepper, green onions, Worcestershire sauce, and pepper into the pot. Cover and cook over very low heat until potatoes are tender and flavors combine, about 4 hours. Season with black pepper.

Recipe Yield

10 servings

Recipe Note

This was a soup my father learned how to make when he was traveling in Kenya in 1979. My family has enjoyed it for many years and I hope others will as well.

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