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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.
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!
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.
- 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
- 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.
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.)