This cozy chicken curry soup is made with the most delicious creamy curry broth and filled with tender chicken and your choice of veggies.
How to make chicken curry soup
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.
Add carrots and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 2 minutes, stirring occasionally.
Cook the flour. Add the flour and stir to combine. Cook for 1 minute, stirring frequently.
Add chicken stock, potatoes, chicken, curry powder, and stir to combine.
Continue cooking until the soup reaches a simmer. Reduce heat to medium-low, to maintain the simmer. Continue to cook for 10-15 minutes until the potatoes are tender, stirring occasionally so that the bottom of the soup does not burn.
Stir in the peas and coconut milk until combined. Taste and season with salt and pepper as needed.
Serve warm.
chicken curry soup — easy, healthy, and loaded with flavor!! the potatoes, carrots, chicken, and broth combine to form an amazing soup!!
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chicken curry soup
- large stockpot
Equipment
- large stockpot
Ingredients
- 2 tablespoons olive oil
- 1 small white onion peeled and diced
- 2 large carrots diced
- 1 pound Yukon gold potatoes diced into bite-sized pieces
- 4 cloves garlic minced
- 1/4 cup flour
- 5 cups chicken stock or vegetable stock
- 1 pound Yukon gold potatoes diced into bite-sized pieces
- 1 pound uncooked boneless skinless chicken breasts, diced into bite-sized pieces
- 2/3 cup frozen peas
- 1 15-ounce can full-fat coconut milk (or half and a half)
- 1 tablespoon curry powder
- sea salt and freshly-cracked black pepper to taste
Instructions
- Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.
- Add carrots and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 2 minutes, stirring occasionally.
- Cook the flour. Add the flour and stir to combine. Cook for 1 minute, stirring frequently.
- Add chicken stock, potatoes, chicken, curry powder, and stir to combine.
- Continue cooking until the soup reaches a simmer. Reduce heat to medium-low, to maintain the simmer. Continue to cook for 10-15 minutes until the potatoes are tender, stirring occasionally so that the bottom of the soup does not burn.
- Stir in the peas and coconut milk until combined. Taste and season with salt and pepper as needed.
- Serve warm.
