1. Recipes

How to Make Creamy Chicken Curry Soup - A Step-by-Step Guide

There's nothing quite like a warm, comforting bowl of soup on a chilly evening, and this Creamy Chicken Curry Soup is the perfect way to satisfy your cravings. Packed with tender chicken, flavorful spices, and a rich, creamy broth, this hearty soup is sure to become a new favorite in your recipe collection. Whether you're a fan of Indian cuisine or just love a good bowl of soup, this recipe has something for everyone.

The key to the deliciousness of this soup lies in the combination o...

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Ingredients

  • 1 ½ teaspoons curry powder
  • 1 teaspoon ground turmeric
  • ½ teaspoon cayenne pepper, or to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 6 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 3 cups chicken stock
  • salt and ground black pepper to taste
  • 1 cup cubed russet potatoes
  • 2 cups chopped carrots
  • 2 cups Chicken breast tenderloins, cooked, fried
  • 1 (13.5 ounce) can Nuts, coconut milk, canned (liquid expressed from grated meat and water)
  • 1 cup frozen French-cut green beans

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine curry powder, turmeric, cayenne pepper, smoked paprika, garam masala, and cumin in a large saucepan or Dutch oven. Stir spice mixture constantly over low heat until warm and fragrant, 3 to 4 minutes. Be careful not to let the spices burn. Add olive oil and stir to combine all the spices with the oil.
  • Increase heat to medium and add chopped onion. Cook and stir, 3 to 4 minutes. Add garlic and ginger, stirring, about 2 minutes longer. Pour in chicken stock and season with salt and pepper. Stir to get all the spices from the bottom of the pan into the stock. Add potatoes and carrots, bring to a boil, and cover. Reduce heat to a simmer, and cook for about 20 minutes.
  • Return heat to medium and add cooked chicken, coconut milk, and green beans. Bring to a boil and cook for 1 to 2 minutes, stirring to make sure coconut milk is well blended into the soup. Ladle into bowls and serve warm.

    • Nutrition

    378 cal.

    • Total Fat: 23g
    • Saturated Fat: 14g
    • Cholesterol: 68mg
    • Sodium: 445mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 29g
    • Vitamin C: 14mg
    • Calcium: 71mg
    • Iron: 4mg
    • Potassium: 689mg

    Categories

    Creamy recipes
    Chicken recipes
    Curry recipes
    Soup recipes