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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 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
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.
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.
Calories: 269kcal | Carbohydrates: 17g | Protein: 23g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 519mg | Potassium: 720mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3600IU | Vitamin C: 6.5mg | Calcium: 43mg | Iron: 1.5mg