Best 9 Creamy Chicken Curry Soup Recipes

CHICKEN CURRY SOUP

Steps:

• 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.
• 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 minute then season to taste.
• Serve with plain yoghurt and fresh coriander/cilantro.

CURRIED CHICKEN SOUP

Steps:

• 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 1-2 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.

FAST, CREAMY CHICKEN CURRY

Steps:

• Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two.
• Meanwhile, season both sides of the chicken slices with salt and pepper and sprinkle it with the remaining curry powder. Remove onions to a plate, add a bit more oil to the pan and add the chicken in one layer. Cook about 2 minutes per side over medium heat; remove to a plate.
• Return onions to the pan and add sour cream. Stir into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white rice.

COCONUT CURRY SOUP WITH CHICKEN

Steps:

• Combine water and chicken in a large pot over medium-high heat. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. Remove chicken from the pot, cut off meat from bones, and dice. Strain cooking broth through a sieve and set aside.
• Heat coconut oil in a separate pot over medium heat. Add carrots, onion, and bell pepper; cook until softened, 5 to 7 minutes. Stir in cooked rice, brown sugar, curry paste, and diced chicken. Cook and stir until curry paste is completely incorporated, about 3 minutes.
• Pour in reserved chicken broth, coconut milk, and bouillon cubes. Increase heat to medium-high and bring to a boil. Reduce heat and simmer until flavors are well combined, 15 to 20 minutes.

CEYLON CHICKEN CURRY NOODLE SOUP

Steps:

• Cook noodles according to package directions for al dente. Meanwhile, in a Dutch oven, heat 1 tablespoon ghee over medium-high heat. Add chicken; cook and stir until no longer pink, 4-5 minutes. Remove from pan. Cook and stir onion and carrots in remaining 1 tablespoon ghee until tender, 12-15 minutes. Add bay leaves, ginger, lemongrass, star anise, curry powder, turmeric, garlic, salt, cayenne and, if desired, minced anchovy fillets; cook 1 minute longer., Add vinegar to pan; cook 30 seconds, stirring to loosen browned bits from pan. Add broth, coconut milk and jaggery. Bring to a boil; reduce heat. Add kale and tomatoes; simmer until tender, 6-8 minutes. Remove and discard bay leaves, lemongrass and star anise. Drain noodles; stir into soup. Add chicken; heat through.

CREAMY CURRIED CHICKEN & RICE SOUP

Steps:

• Heat the oil in a saucepan over a medium heat. Add the onion and fry for 10 mins or until softened and turning translucent. Add the curry paste and cook for 1 min. Stir in the coconut milk, chicken stock and risotto rice and bring to a simmer. Cook for 15-20 mins or until the rice is tender.
• Bring a pan of water to a simmer, add the eggs and cook for 7 mins. Stir the chicken and sweetcorn into the soup and cook for 5 mins to warm everything through. Season to taste and finish with the lime juice. Gently peel the shells off the eggs and cut them in half. Top the soup with the eggs and spring onions.

CREAMY CURRIED CHICKEN- RICE SOUP

Steps:

• In a large pot, saute carrots, celery, in butter for 2 mins.
• Stir in flour, seasoned salt and curry until smooth.
• Gradually add milk.
• Bring to a light boil; cook and stir for 2 mins, or until thickened.
• Gradually add broth; reduce heat, simmer, uncovered for 10 mins, or until veggies are tender.
• Add cooked rice to soup, and serve.

THAI RED CURRY CHICKEN SOUP

Steps:

• Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.
• Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.

COCONUT CURRY CHICKEN SOUP

Steps:

• In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.