There’s just something about a chilly day that screams for a big bowl of warm soup, am I right? And trust me, this chicken curry soup? It’s like a hug in a bowl! The creamy coconut milk broth is just divine, and the chicken is so tender, it practically melts in your mouth. My family? They absolutely *adore* it, and honestly, I think it’s one of my best creations. I’ve been tweaking this recipe for years, ever since I first tried a similar soup at a little Indian restaurant downtown. Now, this homemade chicken curry soup is a total staple in our house, and I’m so excited to share the recipe with you!
Why You’ll Love This Chicken Curry Soup
Okay, so why *should* you make this chicken curry soup? Let me tell ya, it’s not just ’cause I said so! This soup is seriously the BEST. Think of it this way:
- Quick Prep: Dinner on the table FAST!
- Super Easy: Even beginner cooks can nail this one. I promise!
- Flavor Bomb: The curry spices? Oh my goodness, SO good!
- Healthy-ish: Packed with veggies and lean protein. I call that a win!
- Gluten-Free Goodness: Naturally gluten-free, so everyone can enjoy.
- Meal Prep Hero: Makes a big batch and it tastes even BETTER the next day.
Quick and Easy Chicken Curry Soup
Seriously, this isn’t one of those recipes that takes all day. You can whip up this chicken curry soup on even the busiest weeknight. I’m talking from fridge to table in under an hour! What’s better than that, right?
Flavorful and Healthy Chicken Curry Soup
Forget boring, bland soups! This one is bursting with flavor thanks to all those yummy spices. And it’s loaded with good-for-you stuff too! Fresh carrots, sweet peppers, tender chicken…it’s a bowl full of goodness. You’ll feel good about eating it – and that’s always a bonus, isn’t it?
Ingredients for Chicken Curry Soup
Alright, gather ’round, because here’s what you’ll need to make this magic happen! Don’t worry, most of it’s stuff you probably already have. And if not, a quick trip to the store and you’re golden!
- 4 teaspoons curry powder (I usually just grab whatever’s on sale!)
- 1/2 teaspoon salt (regular ol’ table salt works just fine)
- 1/2 teaspoon pepper (freshly ground is always better, but pre-ground is fine too!)
- 1/2 teaspoon cayenne pepper (now, this is where you control the heat! Add more if you like it spicy!)
- 1 pound boneless skinless chicken breasts, cut into 1 inch cubes (easy peasy!)
- 3 medium carrots, chopped (don’t stress about perfect cuts, just get ’em roughly chopped)
- 1 medium sweet red pepper, chopped (adds a little sweetness, yum!)
- 1 small onion, chopped (yellow or white, whatever you’ve got!)
- 2 tablespoons olive oil (for sautéing – any oil will do in a pinch)
- 1 garlic clove, minced (I’m a garlic fiend, so I usually add a bit more. Oops!)
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained (don’t skip the rinsing!)
- 1 can (14 and 1/2 ounces) chicken broth (low sodium is my go-to)
- 1 can (14 and 1/2 ounces) diced tomatoes, drained (draining keeps the soup from being too watery)
- 1 cup water (just plain ol’ water!)
- 1 can (13.66 ounces) coconut milk (full-fat is the best for creaminess, trust me!)
- 3/4 cup minced fresh cilantro (adds a pop of freshness at the end!)
How to Make Chicken Curry Soup: Step-by-Step Instructions
Okay, time to get cooking! Don’t worry, it’s way easier than it sounds. Just follow these steps, and you’ll have a pot of delicious chicken curry soup in no time!
Preparing the Chicken for the Chicken Curry Soup
First things first, we gotta get that chicken all spiced up! In a shallow dish (a pie plate works great!), mix together the curry powder, salt, pepper, and cayenne. Now, toss the chicken in there, a few pieces at a time, making sure every piece is coated. This is *super* important, because that’s how you get that amazing curry flavor in every single bite! Trust me, you don’t want any bland chicken floating around in your soup!
Cooking the Chicken and Vegetables for the Chicken Curry Soup
Next, grab your biggest saucepan and heat up the olive oil over medium heat. Add the chicken (shake off any extra spices first!) along with the carrots, red pepper, and onion. Cook it all for about 4 minutes, stirring occasionally. Then, toss in the minced garlic and cook for another minute or two, until the chicken is browned and the veggies are tender. Oh, and don’t forget to drain off any excess oil! Nobody wants a greasy soup!
Simmering the Chicken Curry Soup
Now for the easy part! Stir in the garbanzo beans (or chickpeas, whatever you call ’em!), chicken broth, diced tomatoes (make sure they’re drained!), and water. Bring it all to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes. Simmering is key here, because it lets all those flavors meld together and get all cozy and delicious. Plus, it makes the chicken extra tender!
Finishing the Chicken Curry Soup
Almost there! Stir in the coconut milk and heat it through. But *careful* – don’t let it boil! Boiling coconut milk can make it separate and get all weird. Nobody wants that! Just heat it gently until it’s nice and warm, then ladle it into bowls and garnish with lots of fresh cilantro. And there you have it – a steaming bowl of homemade chicken curry soup! Enjoy!
Tips for the Best Chicken Curry Soup
Want to take your chicken curry soup from good to *amazing*? Of course, you do! Here are a few little tricks I’ve learned over the years to make it absolutely perfect. These are my go-to tips. These are what I do every time I make it!
Adjusting the Spice Level of Your Chicken Curry Soup
Okay, so spice is a personal thing, right? I like a little kick, but not so much that I can’t taste anything else! That’s why the recipe calls for 1/2 teaspoon of cayenne pepper. But hey, if you’re a spice fiend, go ahead and add more! Just add a little at a time, taste, and adjust until it’s just right for you. And if you’re spice-averse? Start with a 1/4 teaspoon or even less. You can always add more, but you can’t take it away! Careful though, it sneaks up on you!
Thickening Your Chicken Curry Soup
Sometimes, you want a thinner soup, sometimes you want a thicker, heartier soup. I get it! If you’re in the mood for a thicker chicken curry soup, here’s a super easy trick: make a cornstarch slurry! Just mix together 1 tablespoon of cornstarch with 2 tablespoons of cold water until it’s smooth. Then, stir it into the soup during the last 5 minutes of simmering. It’ll thicken right up! Just be sure to stir constantly to prevent lumps. Nobody likes lumpy soup!
Chicken Curry Soup Variations
Okay, so you’ve got the basic chicken curry soup down, right? Now it’s time to get a little wild and crazy and try some variations! Honestly, this recipe is so versatile; you can tweak it a million different ways and it’ll still be delicious. My favorite thing is to just throw in whatever veggies I have wilting in the fridge! Let’s look at some ideas.
Vegetarian Chicken Curry Soup Option
Don’t eat chicken? No problem! This soup is totally yummy with tofu instead. Just use firm or extra-firm tofu, press out the excess water, and cube it up. You can even pan-fry it a little before adding it to the soup for extra flavor and texture! Or, just skip the chicken altogether and load up on extra veggies! More carrots, peppers, onions…the sky’s the limit!
Adding Different Vegetables to Your Chicken Curry Soup
Speaking of veggies… this soup is a great way to use up whatever’s lurking in your crisper drawer. Spinach is always a good addition – just stir it in at the very end until it wilts. Potatoes (diced small, of course!) add some extra heartiness. And cauliflower? Trust me on this one! It soaks up all the curry flavor and gets super tender. Zucchini, green beans, peas… honestly, almost any vegetable will work in this soup! Just get creative and have fun with it!
Frequently Asked Questions About Chicken Curry Soup
Got questions about this yummy chicken curry soup? I bet you do! Here are some of the most common things people ask me about it. Hopefully, this clears things up!
Can I Freeze Chicken Curry Soup?
Absolutely! This soup freezes like a dream. Just let it cool completely, then pop it into freezer-safe containers or bags. It’ll keep for up to 3 months in the freezer. When you’re ready to eat it, just thaw it overnight in the fridge or use the defrost setting on your microwave. Easy peasy! Just remember, sometimes the texture changes a *tiny* bit after freezing, but it’s still totally delicious!
How Long Does Chicken Curry Soup Last in the Fridge?
If you’re not planning on freezing it, the chicken curry soup will last for about 3-4 days in the fridge. Just make sure to store it in an airtight container. And, of course, always use your best judgment. If it smells weird or looks funky, toss it! Safety first!
Is Chicken Curry Soup Gluten-Free?
Good news! This recipe, as written, *is* gluten-free! But, as always, double-check the labels on your ingredients, especially the curry powder and chicken broth, just to be 100% sure. Some brands sneak gluten in there! If you’re super sensitive, use tamari instead of soy sauce (if your broth contains it) and you’re good to go!
Nutritional Information for Chicken Curry Soup
Okay, let’s talk numbers! Here’s a rough idea of what you’re getting in each serving of this delicious chicken curry soup. Keep in mind, these are just estimates, and they can vary depending on the exact ingredients you use. But roughly, you’re looking at about 350 calories, 20g of fat, 28g of protein, and 25g of carbs per serving. Not bad, right?
Enjoyed This Chicken Curry Soup Recipe?
Yay! I’m so glad! If you loved it, please leave a comment below and let me know what you think! And hey, share it with your friends on social media – they’ll thank you for it!
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Easy Chicken Curry Soup: A Hugely Loved 30-Minute Meal
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: Indian-inspired
- Diet: Gluten Free
Description
A hearty and flavorful chicken curry soup with tender chicken, vegetables, and a creamy coconut milk broth.
Ingredients
- 4 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 1 pound boneless skinless chicken breasts, cut into 1 inch cubes
- 3 medium carrots, chopped
- 1 medium sweet red pepper, chopped
- 1 small onion, chopped
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (14 and 1/2 ounces) chicken broth
- 1 can (14 and 1/2 ounces) diced tomatoes, drained
- 1 cup water
- 1 can (13.66 ounces) coconut milk
- 3/4 cup minced fresh cilantro
Instructions
- In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat.
- In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1 to 2 minutes longer or until chicken is browned and vegetables are tender; drain.
- Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Stir in coconut milk; heat through. Garnish servings with cilantro.
Notes
- Adjust the amount of cayenne pepper to your preference.
- For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 5 minutes of simmering.
- Serve with naan bread or rice for a more substantial meal.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg
