Curried Carrot, Banana Chicken Soup

August 3, 2012 by Kenmore

Chicken soup rises to new heights of flavor with the addition of exotic ingredients like banana and curry.


preparation time
1 mins

cook time




1 tablespoons extra virgin olive oil

1.5 pounds Amish or organic chicken pieces (legs, thighs, breasts, skin on) or 1 cooked rotisserie chicken

1 small leek sliced thin

1 small yellow onion chopped

1 clove garlic minced

0.5 jalapeño pepper minced, seeds removed

1 tablespoons fresh ginger minced

1 tablespoons curry powder

0.13 teaspoons cayenne pepper ground

14.5 ounces diced canned tomatoes not drained

0.5 cup coconut shredded, unsweetened

6 cup chicken stock low sodium

2.5 cup carrots peeled and diced small

4 ounces fresh cilantro chopped

2 medium bananas diced into large bits

1 tablespoons honey

2 boxes Uncle Ben's whole grain white rice (4.4 oz size)


Step 1

In a thick bottomed pot or Dutch oven, heat olive oil over medium heat. Sear the chicken pieces in the hot oil until browned on each side. Remove from the pan and set aside (If substituting precooked rotisserie chicken, skip to step two.)

Step 2

Turn the heat to medium and add the leek and onion. Sweat for a minute then add the garlic, jalapeño and ginger for another minute.

Step 3

Add the curry powder and red pepper. Stir and toast spices for a minute.

Step 4

Add the tomatoes, coconut, chicken stock, and chicken pieces (or pull apart rotisserie chicken into pieces and add in). Stir to combine and bring this mixture to a rapid boil.

Step 5

Stir in the carrots and cover. Reduce heat and simmer for 30-40 minutes until the chicken is fully cooked and falling off the bone and carrots are tender.

Step 6

Remove soup from heat and pull out the chicken pieces. Let it cool a bit, and then shred the meat off the bone. Discard the skin and bones.

Step 7

Add chicken meat, banana, cilantro, and honey into the pot and stir. Put back on the heat. Cover and simmer 8-10 more minutes. Season with sea salt and fresh ground black pepper. Prepare Uncle Ben's whole grain white rice as directed. Add ½ cup cooked rice to bowl. Ladle 1 cup of soup over rice. Garnish with cilantro sprig and serve.


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