Best 17 Curried Chicken Soup Recipes

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.

CURRIED CHICKEN RICE SOUP

Steps:

• In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.

SAVORY CURRIED CHICKEN, WILD RICE, AND APPLE SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread almonds onto a baking sheet with edges.
• Toast almonds in preheated oven, stirring every 2 minutes, until lightly browned, 5 to 10 minutes; transfer to a large bowl. Add chicken and mango chutney to the bowl; stir.
• Melt butter with olive oil in a large stock pot or Dutch oven over medium-high heat. Cook and stir onion, celery, and garlic in melted butter until onions begin to soften, about 5 minutes. Add tomatoes with juice and raisins; continue to cook, stirring frequently, until the raisins plump, about 10 minutes. Season the mixture with curry powder and cayenne pepper; stir.
• Pour chicken stock into the pot; add the chicken mixture, wild rice, apples, parsley, and lemon juice. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the apples are tender yet retain some crispiness, about 5 minutes. Season soup with salt and pepper.

CURRIED CHICKEN COCONUT NOODLE SOUP

Steps:

• In a heavy saucepan cook the garlic in the vegetable oil over moderately low heat, stirring, until it is fragrant, add the curry powder, and cook the mixture, stirring, for 30 seconds. Stir in the broth, the coconut milk, the water, the lemongrass, the gingerroot, and the peppercorns and bring the mixture to a boil. Add the chicken and poach it at a bare simmer for 20 minutes, or until it is cooked through. Transfer the chicken with a slotted spoon to a bowl and let it cool, keeping the poaching mixture warm.
• While the chicken is cooling, in a large bowl soak the noodles in warm water to cover for 5 minutes, drain them, and in a large saucepan of salted boiling water cook them for 5 minutes. Drain the noodles in a colander, rinse them under cold water, and drain them well.
• Discard the skin and bones from the chicken, shred the meat, and stir it into the poaching mixture with the lime juice and the fish sauce. Cook the soup over moderate heat, stirring, until it is hot, divide the noodles among 6 to 8 bowls, and ladle the soup over them. Sprinkle the soup with the coriander and drizzle it with the chili oil.

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.

CURRIED CHICKEN SOUP

Steps:

• Heat oil in a large pot over medium heat. Add chicken to the hot oil and cook until browned, 6 to 7 minutes. Add curry paste and stir to coat. Add tomatoes and stir. Fill an empty tomato can with water and add to the pot; repeat with the 2nd tomato can. Crumble in stock cube and simmer soup for 10 minutes.
• Add spinach to the pot and simmer until defrosted, 10 to 15 minutes more. Stir to mix well into soup. Add chickpeas and cook until heated, 2 to 3 minutes.

CURRIED CHICKEN SOUP WITH SWEET POTATOES

Steps:

• Heat coconut oil in a large saucepan over medium heat. Add chicken and sear for 1 minute per side. Add 1 can chicken broth. Bring to a simmer and cook until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes.
• Remove chicken with a slotted spoon, leaving the cooking broth in the saucepan. Add the remaining can of chicken broth, sweet potatoes, onions, carrots, apple, celery, cilantro, garlic, curry powder, salt, and pepper. Add water to cover. Bring to a boil and cook until sweet potato is tender, 10 to 12 minutes. Cool slightly.
• Meanwhile, when chicken is cool enough to handle, dice and set aside.
• Fill blender halfway with cooked vegetable and broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a separate saucepan. Puree remaining vegetables and broth.
• Add diced chicken and coconut milk to the pureed vegetable mixture. Reheat over medium heat, 5 to 10 minutes.

CURRIED CHICKEN AND RICE SOUP

Steps:

• Melt butter in a Dutch oven over medium heat. Add onion, carrots, and celery; saute until tender, about 5 minutes. Add mushrooms and garlic; stir to combine. Cover and cook for 5 minutes.
• Add rice, curry powder, and cayenne; cook and stir for 1 minute. Add chicken stock; bring to a boil.
• Reduce heat to medium-low, cover, and simmer for 10 minutes. Add chicken and return to a simmer. Reduce heat to low, cover, and simmer until rice is tender, 10 to 15 minutes more.

CURRIED LEMONGRASS CHICKEN NOODLE SOUP

Steps:

• Bring chicken stock to a boil in a large pot. Stir curry sauce into the boiling stock.
• Reduce heat to medium and add chicken, mushrooms, lemongrass, and garlic to the stock; bring to a simmer and cook for 30 minutes.
• Reduce heat to medium-low. Stir coconut cream into stock; stir. Remove and discard lemongrass.
• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
• Bring a large pot of water to a boil. Cook rice noodles in the water until softened, about 8 minutes; drain. Divide noodles between 6 soup bowls. Ladle soup over noodles.

CURRIED CHICKEN-COCONUT SOUP

Steps:

• Combine first 6 ingredients in 6- to 8-quart pressure cooker. Remove skin from chicken; add chicken to cooker. Lock lid in place. Bring to high pressure over high heat. Cook 8 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally 8 minutes. Quick-release any remaining pressure.
• Slowly release lid, standing back and allowing steam to escape. Transfer chicken to work surface; cool briefly. Remove bones. Cut chicken into 1/2-inch cubes. Return chicken to soup; add spinach. Simmer until spinach wilts, about 1 minute. Add lime juice. Season soup to taste with salt and pepper. Ladle soup into bowls; sprinkle with cilantro. Serve, passing lime wedges separately.
• *Available at Asian markets and in the produce section of some supermarkets.

TANZANIAN CURRIED CHICKEN-BANANA SOUP

Steps:

• In a Dutch oven, brown the chicken pieces in the oil.
• Remove chicken, reserving, and add the onion and garlic to the pot.
• Sauté until soft, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes.
• Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce heat and simmer for 30 minutes.
• When the chicken is done, remove, let cool, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones.
• Add it back into the pot with the banana chunks.
• Simmer 10 minutes.
• When ready to serve, ladle into bowls.

CHIANG MAI CURRIED NOODLE AND CHICKEN SOUP (KAO SOI GAI)

Steps:

• Pre-heat oven to 200°C.
• To make the paste:.
• Roast the chillies, shallots, garlic, turmeric and ginger until softened. Remove from oven. When cool enough to handle, peel the shallots and garlic. Then pound the roasted ingredients together (using a mortar and pestle) until smooth.
• To make the soup:.
• Simmer the coconut cream until it is thick and beginning to separate. Then add the paste and fry until fragrant, about 5 minutes.
• Add the chicken, reduce the heat and simmer for several minutes.
• Add the palm sugar, the two soy sauces and finally the stock. Stir well and then keep simmering until the chicken is cooked, about 20 minutes.
• While soup is simmering, fry one-quarter of the egg noodles in hot oil, drain.
• Check the seasoning: the soup should taste salty and slightly sweet from the coconut cream.
• Blanch three-quarters of the egg noodles in boiling water, drain.
• Put blanched noodles in a bowl, pour over the soup and add garnishes.
• Can also serve with sliced red shallots. wedges of lime, pickled mustard greens and Recipe #269411.

CURRIED CHICKEN SOUP WITH PANEER

Steps:

• Heat 2 tablespoons butter in a large pot over medium-high heat. Add the onion, carrots, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the ginger and curry powder and cook, stirring, until the spices are toasted, about 30 seconds. Stir in the tomatoes and cook until softened, about 2 minutes. Add the chicken broth, 3 cups water, the chard stems, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil over high heat.
• Meanwhile, heat the frozen rice in the microwave as the label directs. Cut the paneer into 1/2-inch cubes. Heat the remaining 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add the paneer and cook, turning with a small spoon, until well browned on a few sides, 3 to 5 minutes (reduce the heat if necessary). Transfer to a plate and sprinkle with salt.
• Uncover the soup and reduce the heat to a simmer. Add the rice and chicken; simmer until the carrots are tender, 5 minutes. Stir in the chard leaves and simmer until tender, 5 minutes. Add more water if needed and season with salt and pepper.
• Divide the soup among bowls. Top with the paneer.

EAST AFRICAN CURRIED CHICKEN SOUP

Steps:

• In a large pot, brown the chicken pieces in the oil.
• Remove chicken, set aside, and add the onion and garlic to pot.
• Sauté until soft, then stir in the peri-peri, the masala meusi, and the black pepper.
• Fry for about 2 more minutes.
• Add the tomatoes, stock, chicken pieces, and coconut, bring to boil, then reduce heat and simmer for 30 minutes.
• When the chicken is done, add banana chunks, and simmer for about 10 more minutes.
• Ladle into bowls and enjoy!

MAKEOVER CURRIED CHICKEN RICE SOUP

Steps:

• In a Dutch oven, melt butter. Add the carrots, celery and onion; saute for 2 minutes. Sprinkle with flour; stir until blended. Stir in seasoned salt and curry. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Gradually add broth. Stir in chicken and rice; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.

CURRIED CHICKEN SOUP

Steps:

• Begin cooking rice as instructed on the bag.
• In a large saucepan, combine chicken stock, bay leaf, cream of coconut and pineapple juice.
• Bring to a boil.
• Thicken the broth with a roux made of the butter and flour.
• To do this, in a separate pan, melt the butter with the flour until it bubbles and is foamy, then add to the broth and stir to thicken.
• Keep the broth on a low simmer to continue thickening while you prepare the chicken.
• Preheat a stock pot with 1/4 cup olive oil.
• Add black pepper and chicken to the stock pot, cook until 3/4 done.
• Add onion to the chicken and cook until transparent.
• Mix together spices and add them to the chicken mixture.
• Stir, saute lightly and finish with the heavy cream.
• To combine the ingredients, add the stock to the chicken mixture.
• Add the celery (still raw and crunchy) and the cooked wild rice.
• Season to taste with salt and pepper.
• When serving, top with toasted coconut or other ingredients as you choose.
• OR - Make this in the crock pot. To make it in the crock pot, put all ingredients except butter, flour, heavy cream and celery (and garnishes) in the crock pot. Don't cook the rice or the chicken - just dice the chicken and put it inches I used frozen stock and frozen chicken. Doesn't matter. Cook on high for about 4 hours or low for longer - as long as the rice is cooked, it's done. Then add chopped celery. Make roux and add to thicken. Add cream or milk, and you're done. Garnish as usual.

CHICKEN FLOATING IN CURRIED COCONUT SOUP

Steps:

• 1. Saute the boneless, skinless chicken breasts in sesame oil, over medium high heat, until they are golden brown.
• 2. Remove the chicken from the pan, cool, slice thinly and put in refrigerator until needed.
• 3. To a pot add the coconut milk and chicken stock, mix well.
• 4. Add all the remaining ingredients, except for the garnish.
• 5. Allow to simmer for 15 minutes then add the chicken to the soup.
• 6. Now simmer for another 15 minutes, then pour the soup into bowls and garnish with Thai basil or cilantro.