• 8 oz. dry chickpeas, presoaked overnight, drained
  • 1 lb. skin-on boneless chicken pieces
  • 1 oz. clarified butter
  • 5 oz. yellow onions, chopped
  • 2-1/2 oz. carrot, chopped
  • 2 oz. celery, chopped
  • 19 oz. chicken stock
  • 1 Tbsp. lemon juice
  • 4 tsp. curry powder
  • 1 tsp. minced fresh ginger
  • 1 tsp. kosher salt
  • 1/4 tsp. dried thyme leaves
  • 1/8 tsp. cayenne pepper
  • 2 each lime leaves
  • 2 oz. heavy cream
  • 24 packets PREMIUM Saltine Crackers


Nutritional facts are based on a single serving
Calories 220
Total fat 7g
Saturated fat 3g
Trans fat 0g
Cholesterol 35mg
Sodium 430mg
Carbohydrate 24g
Dietary fiber 4g
Sugars 4g
Protein 14g
Calcium 4%DV
Iron 15%DV


  1. Place  chickpeas in medium saucepan with salted water to cover. Simmer on medium-low heat just until tender. Drain; set aside.
  2. Remove  skin from chicken pieces. Cut chicken into 1-inch pieces. Refrigerate until ready to use.
  3. Render  chicken skin in butter in medium stock pot on medium-high heat; discard. Stir in onions, carrot and celery. Sweat vegetables 5 min.
  4. Add  chickpeas, stock, lemon juice, spices, and lime leaves to pot. Bring to boil on medium-high heat; cover. Simmer on medium-low 30 min.
  5. Add  chicken and cream. Simmer 15 to 20 min. or until chicken is cooked through, stirring occasionally, removing any bits from bottom of pot. Remove lime leaves and discard. Serve each portion with 2 packets PREMIUM Saltine Crackers.
  6. Nutrition Bonus

    The carrots in this curry soup contribute color and a good source of vitamin A.

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