Chicken curry soup
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
269 kcal
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Course
Main Course, Soup, Others
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Cuisine
Indian
Chicken curry soup
Description
Starting with butter melting in a large pot, diced onions, celery, leeks, and carrots are sautéed until soft and fragrant. Garlic and ginger join for an additional minute, releasing aromatics before a blend of turmeric, curry powder, cinnamon, chili powder, and paprika is stirred in to build complex curry flavors. Potatoes add body and texture before chicken stock and bay leaves are poured in to simmer.
Chicken breasts cook gently until tender, then are removed to cool slightly while the soup simmers further. After shredding the chicken, it goes back into the soup for a few more minutes to blend flavors. Cream—optional coconut milk can be used—is stirred in near the start to add richness. The balance of spices creates a warm, subtly spicy broth with soft vegetables and tender chicken.
The soup is finished with lemon juice to brighten the flavors and served with plain yogurt and fresh cilantro, which add coolness and herbaceous notes. This comforting and flavorful soup can be a hearty starter or light main dish providing a nuanced curry taste without being overly heavy.
Ingredients
- 2 tbsp butter Alternatively use ghee or coconut oil
- 2 onion finely chopped
- 2 celery finely chopped, spears
- 2 carrot peeled and finely chopped
- 2 large leek finely chopped
- 4 garlic crushed, cloves
- 2 tsp ginger crushed
- 2 tsp Turmeric ground
- 2 tsp curry powder
- 1 tsp ground cinnamon
- 1 tsp chilli powder
- 1 tsp paprika
- 2 bay leaf
- 2 large potato peeled and cubed
- 6 cups chicken stock 1.5 liters
- 4 chicken breast de-boned + skinless
- 1 cup cream or coconut milk
- salt to taste
- black pepper to taste
- lemon juice to taste
- PLAIN yogurt For serving
- cilantro For serving, fresh, or coriander
Instructions
- Melt the butter and a splash of oil(optional) in a large pot.
- Add the onion, celery, leek and carrot and fry for 10 minutes until soft and fragrant.
- Add the garlic and ginger and fry for a minute before adding the spices. Stir together.
- Add the potato and fry for another minute before pouring in the chicken stock and bay leaves.
- Season with salt and pepper, add the cream and allow to come to a simmer.
- Add the chicken breasts then cover and allow to simmer for 7-10 mins until the chicken is cooked. Remove from the pot and allow to cool slightly.
- Place the lid back on the pot and allow to simmer for another 10 minutes.
- Shred the chicken and add back to the soup. Simmer for 5 minute then season to taste.
- Serve with plain yoghurt and fresh coriander/cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 65mg | 22% |
| Sodium | 519mg | 22% |
| Potassium | 720mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3600IU | 72% |
| Vitamin C | 6.5mg | 7% |
| Calcium | 43mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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