Chicken Curry Soup
This chicken curry soup recipe is comfort in a bowl and perfect served with pillowy naan bread for an easy, wholesome meal.
Curry in every way, shape or form is one of my absolute favorite meals of all time. i just can’t get enough of the rich aromas and flavors of all the spices in the rich sauce. During the colder months, we have curry and soup weekly and sometimes those two overlap. And when it does, it is a beautiful thing let me tell you. This chicken curry soup is going to become a family favorite in no-time.
I’ve been making a variation of this chicken soup recipe for as long as I can remember. Adding warming spices to stocks and stews not only boosts the flavor but also adds so much goodness to the recipe because the benefits of spices are endless. Cinnamon lowers blood sugar, turmeric has powerful anti-inflammatory effects and chilli powder not only revves up your metabolism but the vitamin C in it also helps keep colds and flu at bay by strengthening your immune system. I mean, who doesn’t want all of that (especially in winter)?
I poached the chicken breasts in the soup to keep things easy (I love a good one-pot recipe) and poaching the chicken in the rich, spiced broth develops even more flavor. I bulked the soup with cubes of potato but you could use butternut squash (or other pumpkin), sweet potato, cauliflower or celeriac. If you wanted to add more vegetables the soup any leafy green (hello kale!) or frozen peas would be great.
Serve with a generous dollop of plain yoghurt and pillowy naan bread for dipping and you have the perfect weeknight comfort meal.
Chicken curry soup
Ingredients
- 2 tbsp butter Alternatively use ghee or coconut oil
- 2 onions finely chopped
- 2 celery spears finely chopped
- 2 carrots peeled and finely chopped
- 2 large leeks finely chopped
- 4 garlic cloves crushed
- 2 tsp crushed ginger
- 2 tsp ground turmeric
- 2 tsp curry powder
- 1 tsp ground cinnamon
- 1 tsp Chilli powder
- 1 tsp paprika
- 2 bay leaves
- 2 large potatoes peeled and cubed
- 6 cups chicken stock 1.5 liters
- 4 chicken breasts de-boned + skinless
- 1 cup cream/coconut milk
- salt to taste
- pepper to taste
- lemon juice to taste
- Plain yoghurt For serving
- Fresh coriander/cilantro For serving
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.
Video
Nutrition
Soup recipes you will love:
Easy chicken noodle soup recipe
Easy Vegetable soup
Mexican chicken soup with charred baby corn
Table of Contents
The recipe was easy to follow and delicious – however, directions never said when to add the bay leaves. So..i forgot them. I knew the soup was missing something when I finished and tasted, but I couldn’t figure it out until i looked over the ingredients again. I’m definitely looking forward to trying it again with adding the bay leaves this time.
I added that step, thanks for notifying me!
Just made this chicken curry soup. OMG it was amazing. I loved the touch of magic adding natural yogurt when serving. Its definitely a comfort food on a cold miserable day.
Will be adding this delicious receipt to my collection and will be regularly used.
Love it Love it, Love it ?
Perfect recipe for a cold winter’s night. Epic curry soup!! Until I came across your blog about a month ago, I was not having any luck finding a decent curry soup recipe. We are making this tonight for the second time in a month and I can barely contain my excitement to dig in. I did not modify anything except for the coconut milk the first time I made it, as my partner isn’t the biggest fan of it so I used cream, tonight I got the ok to use half coconut milk and half cream; I cannot wait to taste the difference in flavour by not using so much dairy. I had some leftover cauliflower that I added with the potatoes and am adding what I have left of snap peas right before serving.
So happy to hear that! 🙂
Omgeee… this was so good. It was so satisfying. I didnt have any potatoes or carrots on hand so I used quinoa and sweet potato to bulk it up. I think I cooked my chicken too long it got a bit dry and tough but that was my mistake. And any way it was still gooood. Especially with a dollop of yogurt and a squeeze of lime.
This is such a great recipe. The broth was rich, creamy and delicious and I loved the potato. Delicious.
So glad to hear that Jenni!
I don’t normally comment on recipes and find it annoying when people tell how they changed it in a bunch of different way. I feel like I must make an exception to my rule! Leeks were super expensive at the store so I used left over butternut squash in the soup. Followed everything else and added the squash with the potatoes. My wife loved it! A nice warm meal on a cold evening! So glad I found your site!
Thanks so much Mike! Love that you used leftovers, soup is always a good clean-the-fridge recipe.
I’ll definitely be lining this one up for the fall season Alida. We love curry dishes and this looks totally soul satisfying!
You’ll love it Mary Ann!
Are there printable instructions (not just video)? They are not showing up for me. (Just the ingredient list.) It looks SO GOOD!
I don’t know why they weren’t showing, just updated the recipe so they should be there now. 🙂
This recipe is so good. I’ve been making it since the first time you posted it. Delicious!
Oh, that’s so good to hear. 🙂
Yay, thank you!! I can’t wait to make it!
Where is the curry in this soup?
The spices mentioned make up the curry element of the recipe. You can however use curry powder as well if you wish.
Was so excited about this nana recipe, but I just could get it to work. It wouldn’t even come together in a ball. I’m going to try adding the dry to the wet this time…. ? Seems like way too much flour. I’m bummed!
Anny, I will re-make this naan bread and amend the recipe if I find that I’ve stated too much flour.
Regarding baking the naan – do I preheat oven to hottest setting and leave it at that when baking? Mine goes up to 500F. Also, do you bake first in oven then out on the grill? I have baking stones for my grill. Can I just do all on the grill and skip the oven step? Can’t wait to try. My family loves naan.
Lori, it’s just important that your oven is at the hottest it can be. You can grill it as well, just make sure that it doesn’t burn.
Oh, I’m sorry… I think this is your website. I was routed here from my Iphone app “Food Gawker”.
I would love to try any other of your recipes you can offer… website, email, however. Thanks again!
Just made this… It’s the best recipe for curry I’ve ever tried. It came out so bold and flavorful and was pretty easy too. I added red potatoes and peas. I go through so many recipes over the net that are not up to par but this one is a WINNER. Thank you!
Thanks Kevin. What a lovely comment. I’m so glad you enjoyed this curry, it’s one of my favourites as well. You’ll find all my recipes here, on my blog, and then in my new cookbook Simple & Delicious: Recipes from the Heart. 🙂
The pleasure is all mine… there’s curry dripping down my chin as we speak (again!) lol. I’m definitely going to buy the cook book!