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Chicken Curry Soup Recipe

Chicken Curry Soup

iamwinfred
This chicken curry soup is the cozy, one-pot bowl I reach for when the weather turns cold and I want something warming without being heavy. It's loaded with tender shredded chicken, sweet carrots, hearty chickpeas, and creamy coconut milk, all wrapped in a gentle curry broth that fills the whole kitchen with a cozy aroma. The method is simple—sauté the vegetables, bloom the spices, simmer the chicken right in the broth, and finish with coconut milk and a squeeze of lime—making it easy enough for a weeknight yet special enough to feel like a treat.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course, Soup
Cuisine Indian
Servings 6 servings
Calories 375 kcal

Equipment

  • Large Dutch oven or heavy soup pot 5 to 6 quarts
  • Instant-read thermometer for checking chicken reaches 165°F
  • Sharp chef's knife
  • Cutting board
  • Microplane grater for the ginger
  • Meat shredding claws or two forks
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle
  • Can opener

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 medium carrots peeled and diced to about 1/2 inch
  • 1 red bell pepper diced
  • 4 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper or to taste (optional)
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 can diced tomatoes 14.5 ounces, undrained
  • 6 cups low-sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 can chickpeas 15 ounces, rinsed and drained
  • 1 can full-fat coconut milk 13.5 ounces
  • 1 tablespoon fresh lime juice
  • 1/2 cup chopped fresh cilantro
  • lime wedges for serving

Instructions
 

  • Dice the onion, carrots, and red bell pepper into even pieces, mince the garlic, grate the ginger, and rinse and drain the chickpeas. Chop the cilantro, cut the lime into wedges, and measure the spices into one small bowl.
  • Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and bell pepper with the salt and black pepper and cook 8 to 10 minutes, stirring occasionally, until the onion is soft and translucent.
  • Add the garlic, ginger, curry powder, turmeric, and cayenne. Stir constantly for 1 minute until fragrant and toasty, adding a splash of broth if the pan looks dry.
  • Pour in the diced tomatoes and scrape up any browned bits, then add the broth and stir. Nestle the chicken breasts into the liquid, bring to a boil, then reduce heat to low, cover, and simmer 20 to 25 minutes until the chicken reaches 165°F.
  • Transfer the chicken to a cutting board and rest 3 to 5 minutes. Shred with two forks or meat claws, then return the chicken and any juices to the pot.
  • Add the rinsed chickpeas, bring back to a gentle simmer over medium-low heat, and cook uncovered for 5 minutes. Taste the broth and note whether it needs more salt.
  • Shake the coconut milk well and stir it in until the broth turns creamy and golden. Warm over low heat for 3 to 5 minutes without boiling, then stir in the lime juice and adjust salt or cayenne to taste.
  • Ladle into bowls, making sure each gets plenty of chicken, carrots, and chickpeas. Top with fresh cilantro and serve with a lime wedge on the side.

Notes

  • Bloom the spices: Cooking the curry powder and turmeric in hot oil for a full minute gives you a deeper, rounder flavor.
  • Use full-fat coconut milk: Light versions make a thinner, less satisfying broth.
  • Keep the simmer gentle: A calm simmer keeps the chicken tender, while a hard boil toughens it.
  • Use a thermometer: Chicken breast is done at 165°F, and pulling it right then keeps the shreds juicy.
  • Salt at the end: Broth and canned goods vary, so taste before adding the final pinch of salt.
  • Finish with lime: Acid brightens the whole pot, so do not skip the lime juice.
  • Do not boil after the coconut milk: Gentle heat keeps the broth smooth and creamy.
  • Variations: Swap in boneless chicken thighs and simmer about 20 minutes; add 2 large diced potatoes after the garlic; stir in spinach or kale during the last 2 minutes; or replace the coconut milk with 1/2 cup heavy cream.
  • Storage: Cool to room temperature, then refrigerate in airtight containers for 3 to 4 days or freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently over medium-low heat, stirring often.
  • Make-ahead: The flavors deepen overnight, so leftovers taste even better the next day. Store any rice or noodles separately so they do not soak up all of the broth.

Nutrition

Serving: 1BowlCalories: 375kcalCarbohydrates: 18gProtein: 30gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 760mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 60IUVitamin C: 35mgCalcium: 6mgIron: 15mg
Keyword chicken curry soup, coconut curry chicken soup, creamy chicken curry soup, easy curry soup recipe, one pot chicken soup
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