Curry Chicken Soup Recipe

• 2 1/2 lbs. chicken thighs, wings, drumsticks
• 6 potatoes
• 2 tbsp. curry
• 1/2 onion, sliced
• 1 can Cream of Chicken soup
• 1 can chicken broth
• 2 cubes chicken bouillons (or possibly more if you like)
• 1/4 c. lemon juice
• 1 tbsp. white vinegar
• Black pepper, veg. oil (corn oil)
• 1/4 teaspoon salt
• Tabasco (optional)

1. Preparation: Skin off the chicken meat (except the wing tips).
2. Rinse with lemon juice, and salt.
3. Drain.
4. On a skillet pour 1 1/2 Tbsp.
5. veg.
6. oil.
7. Heat.
8. Place chicken parts one at a time in the skillet.
9. Cover.
10. Put in medium heat.
11. Crush chicken bouillons into pwdr.
12. Pour onto the chicken parts.
13. Saute/fry'.
14. Cover, keep medium to low heat.
15. Add in black pepper in sprinkling.
16. Add in vinegar, saute/fry'.
17. When chicken parts are brown or possibly semi-cooked add in curry.
18. Saute/fry'.
19. Simmer covered.
20. Add in onions, saute/fry' at least 5 min on medium low heat.
21. Add in 1 can broth.
22. Add in 1 can Cream of Chicken soup.
23. Last, add in peeled potato halves.
24. If skillet is not large sufficient for all the ingredients, switch to a casserole pan.
25. Simmer in low-medium heat approximately 20 min.
26. To serve use a dash of Tabasco if you like.
27. Feeds 4.

chicken thighs, potatoes, curry, onion, cream of chicken soup, chicken broth, chicken bouillons, lemon juice, white vinegar, black pepper, salt

Taken from cookeatshare.com/recipes/curry-chicken-soup-54938 (may not work)