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1 container (32 oz./4 cups) Cadia® organic free-range chicken broth

1 tbsp. Cadia® extra virgin olive oil 

1/2 onion, finely chopped 

1/2 cup carrots, cubed 

1/2 cup celery, chopped 

3 tbsp. organic corn starch 

2 cups boneless skinless chicken breasts, cooked and shredded 

1/2 tsp. curry powder 

1/2 cup organic cream Fresh ground black pepper, to taste


In a large pot, coat bottom with olive oil and sauté onion, carrots and celery for 2 minutes. In a separate bowl combine corn starch with an equal amount of broth and mix thoroughly. Combine with vegetables in pot and stir. Add remaining chicken broth, stirring constantly. Bring to boil and reduce heat. Add shredded chicken breasts and curry and continue heating over medium high for an additional 5 to 10 minutes. Slowly stir in organic cream and season with fresh ground black pepper. Simmer for 20-25 minutes or until sauce thickens. Serve with organic Cadia® brown rice.