chicken curry soup
This cozy chicken curry soup is made with the most delicious creamy curry broth and filled with tender chicken and your choice of veggies.
Servings: 4
Calories: 555kcal
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.
Nutrition
Calories: 555kcal | Carbohydrates: 67g | Protein: 39g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 599mg | Potassium: 1921mg | Fiber: 8g | Sugar: 11g | Vitamin A: 5329IU | Vitamin C: 61mg | Calcium: 77mg | Iron: 4mg