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This cozy chicken curry soup is made with the most delicious creamy curry broth, and filled with tender chicken and your choice of veggies. Feel free to sub chickpeas or white beans in place of chicken, to make this soup vegetarian/vegan.
For all of my soup-loving kindred spirits out there, I have a new recipe today that I think you are going to love.
Meet my new cozy chicken curry soup. ♡♡♡
It’s a spin on my classic chicken pot pie soup recipe, made with a simple base of chicken and veggies, simmered together in a comforting creamy broth. But to spice things up a bit, I have added some warming Indian curry flavors to our broth. And in place of cream, I’ve used a can of coconut milk to add a delicious hint of sweetness, which tastes amazing with the curry seasonings and has the added bonus of making this creamy soup dairy-free. The whole things comes together in just a little over a half hour, and can easily be made gluten-free if you would like.
And the result is the most comforting bowl of chicken soup that is the perfect way to warm up this winter. Let’s make some together!
Cozy Chicken Curry Soup Ingredients:
To make this cozy curry chicken soup recipe, you will need the following ingredients:
- Veggies:I used a simple mix of onion, carrots, celery, peas and garlic. But feel free to use any other soup-friendly veggies (and/or greens!) that you have on hand.
- Chicken stock:Or veggie stock, whichever you prefer.
- Flour/oil:To cook the veggies and form a roux, which will help to thicken the soup. (See below for a gluten-free alternative without flour.)
- Potatoes:I used Yukon gold potatoes, but Russets or red potatoes would work well too. Or, for a different spin on this soup, feel free to use diced sweet potatoes.
- Chicken:I used boneless skinless chicken breasts, but feel free to use whatever cut of chicken you prefer. Or you can also just add in some pre-cooked diced or shredded chicken. (A shredded rotisserie chicken would be delicious here!)
- Curry:I used a mixture of curry powder and garam masala to season the broth.
- Coconut milk: To give this soup a creamy finish, you can either stir in a can of coconut milk (I recommend full-fat) or half and half.
- Salt and pepper:To season the soup, as always. :)
How To Make This Chicken Soup:
To make this cozy chicken curry soup recipe, simply…
- Sauté the veggies. Sauté the onion in olive oil, followed by the carrots, celery and garlic.
- Cook the flour.It’s important to cook the flour briefly before adding the broth, in order to cook off its flour-y flavor.
- Add next round of ingredients. Next, we’ll stir in the chicken stock, potatoes, chicken, curry powder, garam masala.
- Simmer.Then continue cooking until the soup reaches a simmer, reduce heat to medium-low-ish to maintain the simmer, and continue cooking until the potatoes are tender.
- Add final round of ingredients. Finally, we will stir in the peas and coconut milk until combined. Taste and season the soup with salt and pepper, as needed.
- Serve. Then ladle it up nice and warm, served with biscuits or crackers if you would like.
Possible Variations:
Want to customize this soup to your liking? Feel free to:
- Make it vegetarian/vegan. Use vegetable stock and beans (such as chickpeas or white beans) in place of the chicken.
- Make it gluten-free:Instead of using the flour as a roux, feel free to make a cornstarch slurry with equal parts chicken stock (or milk) and cornstarch, and add it to the simmering soup until it reaches your desired level of thickness. (I would recommend 3-4 tablespoons or cornstarch.)
- Add greens:Fresh spinach or kale would also be delicious additions here.
- Add extra spices:This soup would also be delicious with a generous pinch of ground ginger and/or ground cinnamon added in.
More Favorite Chicken Soup Recipes:
Looking for more stellar chicken soup recipes? Here are a few more of my faves!
- Herb-Loaded Chicken Noodle Soup
- Mexican Chicken Lentil Soup
- Thai Chicken Wild Rice Soup
- 5-Ingredient White Chicken Chili
- Creamy Chicken Marsala Soup
Cozy Curry Chicken Soup
5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 24 reviews
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6-8 servings 1x
Description
This cozy chicken curry soup is made with the most delicious creamy curry broth, and filled with tender chicken and your choice of veggies. See vegetarian/vegan and gluten-free options below.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small white onion, peeled and diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1/4 cup flour
- 5 cups chicken stock (or vegetable stock)
- 1 pound Yukon gold potatoes, diced into bite-sized pieces
- 1 pound (uncooked) boneless skinless chicken breasts, diced into bite-sized pieces
- 1 tablespoon curry powder
- 2 teaspoons garam masala
- 2/3 cup frozen peas
- 1 (15-ounce) can full-fat coconut milk(or half and half)
- sea salt and freshly-cracked black pepper, to taste
Instructions
- Sauté the veggies. Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add carrots and celery and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 2 minutes, stirring occasionally.
- Cook the flour. Add the flour and stir to combine. Cook for 1 minute, stirring frequently.
- Add next round of ingredients. Add chicken stock, potatoes, chicken, curry powder, garam masala, and stir to combine.
- Simmer. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low, in order to maintain the simmer. Continue to cook for 10-15 minutes until the potatoes are tender, stirring occasionally so that the bottom of the soup does not burn.
- Add final round of ingredients. Stir in the peas and coconut milk until combined. Taste and season with salt and pepper as needed.
- Serve. Serve warm, garnished with biscuits or crackers.
Notes
Vegetarian/vegan option: Use vegetable stock and beans (such as chickpeas or white beans) in place of the chicken.
Gluten-free option: Instead of using the flour as a roux, feel free to make a cornstarch slurry with equal parts chicken stock (or milk) and cornstarch, and add it to the simmering soup until it reaches your desired level of thickness. (I would recommend 3-4 tablespoons or cornstarch.)
posted on December 2, 2019 by Ali
Game Day, Gluten-free, Main Dishes, Soups / Stews
35 Comments »
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35 comments on “Cozy Chicken Curry Soup”
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Kaitlin E Hartey — December 3, 2019 @ 8:58 am Reply
I cannot wait to make this! Can you do it in the crock pot?
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Olivia Y — December 4, 2019 @ 8:18 pm Reply
I made this tonight and my husband’s exact words were “best. soup. ever.” It’s amazing! Thanks for the recipe! :)
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Katie — December 9, 2019 @ 9:13 pm Reply
I did add 1.5x the curry powder and garam masala that you called for, but this soup is so delicious and comforting! “A hug in a mug” dinner for sure. Thanks for sharing!
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Kevin Platz — February 24, 2020 @ 12:45 am
I’m looking at this recipe and thinking delicious, but I’m cooking for my young boys and I’m slowly introducing them to spicy foods (i.e. heat in the spice). Is this recipe mild, medium, or hot?
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Melody — November 3, 2020 @ 9:14 pm
This was phenomenal! Perfect combination of flavors. It was fantastic. It is my new go to soup!
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Anna — November 13, 2020 @ 7:46 pm
Made this recipe tonight. It was SO good. I am not a fan of garam mansala so I did about half of that. But it was really good. This is going in my saved file.
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Karen Adams — December 17, 2019 @ 8:06 am Reply
Another great recipe! The whole family loved it, I added some cauliflower rice and even cheated and used canned chicken:) still turned out great.
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Renee — December 30, 2019 @ 11:51 am Reply
Loved this! I finished it with a squeeze of lime juice/zest which brightened it up a bit but it is delicious either way. Thanks for the great recipe.
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Susan A — May 19, 2020 @ 10:19 pm
Very delicious and comforting! I upped the spices and used butter instead of oil to sautee the veggies. I will definitely make this again!
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K — January 22, 2020 @ 8:02 pm Reply
The base of this soup is okay but next time I will double the spice amounts. It came out tasting somewhat bland/watery by using the suggested measurements for all the spices. I also think half and half would add better creaminess than the coconut milk I used.
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Chloe — February 3, 2020 @ 8:54 am Reply
Just made this. Not only was it a simple recipe to follow, the soup has to be one of the most delicious that I’ve made. Husband has given it 10/10. It’s made it on to our “regular recipe list”
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M — March 21, 2021 @ 8:53 am
I made the vegetarian version and this left a lot lacking in my opinion…. I had to add a ton of my own spices to amp it up. The base had little to no flavour on its own. Overall it was an easy recipe to follow though.
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Stacy hahn — March 10, 2020 @ 9:23 pm Reply
Good recipe I used red peppers potatoes onions and mushrooms at the very end
And 2 cans of coconut milk very good -
Laura — April 7, 2020 @ 7:21 pm Reply
This was pretty good! I didn’t have garam masala, so I added a little cinnamon, I doubled the curry powder, and I only had 4c of chicken stock instead of 5c- still turned out great. Will make again!
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Susan A — May 19, 2020 @ 10:17 pm Reply
Very delicious and comforting! I upped the spices and used butter instead of oil to sautee the veggies. I will definitely make this again!
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Tracie — August 4, 2020 @ 6:26 pm Reply
Soooooo good! Can’t wait to make it again. Might try a few other veggies in it but great as is!
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Cristina — August 20, 2020 @ 4:57 am Reply
I am a fan of your chicken pot pie soup, and this one is also delicious!
A question that I wanted to ask you is, since they both have a potato, would they be freezer friendly? -
Michael — October 15, 2020 @ 5:20 pm Reply
Loved the recipe. I improvised a bit. I added Bean Sprouts and Mint leaves to the bowl before the soup. Then garnished with cilantro, scallions and wonton chips. And added some Sriracha to the soup too. It was delicious!
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Amanda — October 27, 2020 @ 3:11 pm Reply
This looks so delicious and easy! I am totally going to make this for dinner one night this week. Can’t wait to see what you come up with next.
~ XOXO, Amanda // Blonde out of Water
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Jan — December 12, 2020 @ 8:33 pm Reply
This was a hit! My son added red pepper flakes for more zing. This will be a family favorite.
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Sharon — January 24, 2021 @ 5:24 pm Reply
Made no modifications and absolutely loved it.
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Papa Lhu — May 6, 2021 @ 12:00 pm Reply
This is exactly what I was looking for when I typed in google “curry soup with veges and stock”. My blender broke recently and didnt get to make the currys I wanted so needed to use up veges from misfit market, homemade chicken stock and coconut milk before the perishables went bad. I was even going to make 3 different meals just to not waste the food but this encompasses pretty much everything I need. Thank you! Exactly the idea I was looking for.
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Anneke Bos — May 31, 2021 @ 2:32 pm Reply
Thank you, my whole family loved this soup. Definitely printed this one out because my husband adored it.
Delicious! had to chuckle at the comments. Thanks guys! Yummy and a keeper for sure! -
Sarah — October 22, 2021 @ 7:27 am Reply
Hi! Could I make this with red curry paste instead? If so, what would the ratio fron powder to paste be? Thanks! I hope to try this soon! 😊
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Michelle P — January 18, 2022 @ 10:14 am
Do you cook the chicken first?
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Melissa — December 18, 2021 @ 11:02 am Reply
Made this last night, wonderful. I diced in a sweet potato and amped up the spices, this one is a keeper!
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Laura Leigh Shore — January 18, 2022 @ 9:55 am Reply
This is a new favorite in our home. My grocery was out of garam masala so I doubled the curry (I may have added extra—lost track while measuring), and for chicken broth II used Better than Bullion. This is absolutely delicious and we loved the combination of spicy curry with the sweetness of coconut milk.
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Leslie Lockett — January 20, 2022 @ 12:20 pm Reply
Fabulous and delicious! I froze portions in individual containers. Did not expect the potatoes to basically decompose when I defrosted/heated up a container. Any way around this? I used baking potatoes. Would another variety potato be more stable in this recipe, especially when frozen? Despite the potatoes, I would make this soup again and again and again!
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Robin — February 26, 2022 @ 6:08 pm Reply
This was very yummy! We added rice noodles in at the very end and let them cook in the broth for a couple of minutes.
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Melinda Brown — June 24, 2022 @ 9:39 pm Reply
Delish! Made tonight with garlic toast and both were a hit! Followed recipe mostly to a “t”, except that I used canned peas and heaping spoons of measured curry powder and cumin-allspice alternative to garam masala (since I couldn’t find any). Also subbed one cup of water for 5th cup of stock. Okay, still mostly to a “t”. Great recipe!
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Deanna — October 9, 2022 @ 12:32 pm Reply
Delicious soup!! I had all ingredients in my pantry and fridge so It was super easy to put together. I did add 1.5x the seasoning for more flavor. I also added Thai chili peppers for a little bit of a kick. Skippd the peas because I don’t like them. A great, flavorful soup!!
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Kay Dee — December 20, 2022 @ 5:32 am Reply
After seeing that there are comments from 2019, I realize how late I am to this party BUT…this soup was amazing! Double thumbs up from all 3 kids, even the picky one. Will definitely be in our regular fall/winter rotation. I subbed sweet potatoes since it is what I had on hand. Finished with lime juice and zest. Winner, winner (curry) chicken (soup) dinner. :-D
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alex — December 23, 2022 @ 4:55 pm Reply
Was hoping this would be more like a curried cream of chicken soup that I remember from an Italian eatery long ago. Probably no garam masala in that one. But, anyway, this was dee-lish and very easy with a shredded rotisserie chicken and quite rich with the coconut milk. I’ll have to attempt it again with strictly curry powder and half-and-half to see if I can approximate the soup I remember.
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Sherrie — February 1, 2023 @ 10:05 am Reply
Re the COZY CHICKEN CURRY SOUP. Just come across this recipe and it sounds good. Please can you tell me if it would freeze as I like to batch bake.Thank you
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Hadley — February 7, 2023 @ 2:52 pm Reply
Hands down, my favourite soup. I use golden little potatoes and freeze portions all the time and it turns out great. Making it again this afternoon.
