Chicken Curry Soup

Feeling stuck in a rut with the same old stews you make time after time? You can still appreciate the classics like chowder, lentil or chili and simultaneously crave a bit of variety. Enter the chicken curry soup. It’s packed with comforting, vibrant and hearty flavors.

Infusing a bright seasoning into this stew instantly sets it apart from your classic chicken soup. Depending on the type of curry you have, it’ll add earthy or sweet notes to your recipe. The nice part? You can prepare this curry chicken soup in advance and enjoy it whenever you’re ready. Just don’t forget the sides. This dish needs tasty companions like buttery bread or a refreshing salad to make a satisfying meal.

Chicken Curry Soup Ingredients

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• Curry powder: We use curry powder as the primary flavoring agent to mix warm and aromatic flavors into this chicken and curry soup.
• Cayenne pepper: The cayenne pepper provides heat and a peppery taste to the curried chicken soup.
• Chicken breast: We toss the chicken in a flavorful blend of cayenne, salt and pepper, then saute it with aromatics to enhance its taste.
• Carrots: The carrots become tender once stewed in the curry chicken soup and provide sweet bites.
• Sweet red pepper: We chop the pepper into bite-sized pieces for added texture and sweetness in the soup.
• Onions: We saute the onions to caramelize them, which helps infuse rich notes into the soup.
  
• Olive oil: Allow your pan to heat up before pouring the olive oil to avoid breaking it down. The oil helps soften and brown the vegetables in this recipe.
• Garlic: Mincing helps impart more robust garlic flavors in the chicken curry soup. If you want to save time chopping, you can also use garlic paste.
• Chickpeas: To make this soup more filling we toss in chickpeas for extra protein. The legumes offer a buttery, pea-like taste and crunchy textures in the broth.
• Chicken broth: We rely on chicken broth as the main liquid to thin out this hearty stew.
• Diced tomatoes: While you certainly can add fresh tomatoes, we prefer canned ones because they’re easier to use and will give your soup tons of flavor and vibrant color.
• Coconut milk: We pour coconut milk into the broth to infuse creamy and nutty flavors.
• Cilantro: Garnish the coconut curry chicken soup with cilantro to add bright notes and aromatic bites.

Directions

Step 1: Marinate the chicken

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Combine the curry powder, salt, pepper and cayenne in a large shallow dish. Drop the chicken pieces into the seasoning blend and coat them evenly.

Step 2: Saute the chicken and vegetables

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Heat oil in a large saucepan over medium-high heat and saute the chicken, carrots, red pepper and onion for four minutes. Add the minced garlic and stir for one to two minutes more, until chicken is browned and veggies are tender.

Step 3: Create the broth and simmer

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Once the chicken turns golden brown and the vegetables become tender, stir in the chickpeas, broth, tomatoes and water. Bring the chicken curry soup to a boil, then turn down the heat and let it simmer the stew for 30 minutes.

To finish the soup, stir a few splashes of coconut milk into the pot. Serve the finished soup with a garnish of minced cilantro.

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Chicken Curry Soup Recipe Variations

• Kick up the heat: Toss in spicy seasonings such as dried jalapeño, hot paprika or chili crisp to add fiery bites.
• Add a few spoonfuls of rice or pasta: Try adding a scoop of cooked rice or orzo for a heartier soup.
• Get creative with the garnishes: Add a dollop of creme fraiche for a creamy texture. Finish with a sprinkle of parsley or basil for an aromatic touch.

How to Store Chicken Curry Soup

Allow your soup to reach room temperature before refrigerating to ensure even cooling. If you have a bunch leftover, divide the stew into smaller portions and store them in airtight containers. You can keep this dish in the fridge for three to four days. If you’ve added starch like rice or pasta, store the stew in the fridge and put the starchy ingredients in a separate container so they don’t soak up all the broth.

Can you make chicken curry soup ahead of time?

You can easily add this chicken curry soup to your crockpot recipe rotation. Cook according to the instructions and remember to turn the dial to the “keep-warm” setting once it’s finished to avoid overcooking. You can also prepare this dish and store it in the fridge for three to four days, heating it when you’re ready to eat.

Can you freeze this chicken curry soup recipe?

This chicken curry soup can last in the freezer for two to three months. To simplify the reheating process, freeze the stew in large silicone ice trays or freezer bags. This way, you can easily access and heat it in a saucepan when it’s time to eat.

How do you reheat chicken curry soup?

Reheating your soup is simple. Warm it up in a pan on the stove over medium heat, or pop it in the microwave until it’s hot. You can also add it to your crockpot and let it get to temp at its own pace.

Chicken Curry Soup Tips

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What kind of vegetables can you add to this chicken curry soup recipe?

Consider stewing root vegetables such as sweet potatoes, butternut squash or turnips for heartier bites. Toward the end of the cooking process, add leafy greens like spinach, escarole or collards. Alternatively, you can throw in spicy aromatics like jalapeños, serranos or habaneros.

What type of curry powder do you recommend for this recipe?

Think of curry powder like salt. There are many different varieties with unique flavors. Some blends have milder notes, while others bring more heat. You can visit a spice store to explore the various types and choose one that matches your taste preferences. If you’re a newbie, check out how to use curry powder.

Can you cook this chicken curry soup in a crockpot?

A crockpot provides an effortless way to prepare this soup without much hassle. Instead of staying close to the stove, put all your ingredients in and let it cook. Follow the recipe instructions, and when it finishes, switch the dial to keep warm to prevent overcooking.