Chicken Curry Soup
This Chicken Curry Soup is a comforting dish, perfect for a wholesome meal.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Chicken, Comfort food, Soup
Cuisine Indian
Servings 6 servings
Calories 269 kcal
- 2 tablespoon 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 teaspoon crushed ginger
- 2 teaspoon ground turmeric
- 2 teaspoon curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon chilli powder
- 1 teaspoon 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 and bay leaves.
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 minutes then season to taste.
Serve with plain yoghurt and fresh coriander/cilantro.
Serving: 1bowlCalories: 269kcalCarbohydrates: 17gProtein: 23gFat: 11gSaturated Fat: 5gCholesterol: 65mgSodium: 519mgPotassium: 720mgFiber: 2gSugar: 6gVitamin A: 3600IUVitamin C: 6.5mgCalcium: 43mgIron: 1.5mg
Keyword chicken curry, chicken curry soup, chicken soup