Curry Chicken Soup
I’ve been making this soup for years, and it’s one of those recipes that never fails to hit the spot. Whether you’re craving something cozy on a chilly evening or need a filling meal that comes together in no time, this creamy Curry Chicken Soup with potatoes delivers every single time.
Soup season is probably my favorite time of the year. I love making big batches of soups and freezing them to have on hand throughout the cooler months. This curry potato soup is so easy to make and freezes really well.
If you are looking for more soup recipes make sure you check out these delicious soups: Easy Zuppa Toscana Soup, Vegetable Beef Soup and Creamy Broccoli and Cheese Soup.
This one-pot meal can be prepared in just one hour. Since the chicken is already cut into bite-sized pieces before being added to the pot, there's no need to take it out to shred it later.
STEP 1
Add the chicken to a large pot over medium high heat. Season with the curry powder, salt and pepper. Once browned add in the butter and onions and continue cooking until they are tender. Now add in the garlic and sauté for 30 seconds.
STEP 2
Stir the flour into the mixture to form the roux. Gradually add the chicken stock, stirring continuously to ensure the roux is fully incorporated. Place the carrots and potatoes into the pot and bring it to a simmer. Keep cooking until the potatoes become tender.
STEP 3
Now stir in the English peas and heavy cream. Simmer for 10 minutes or until the English peas are tender. Enjoy!
This Curry Chicken Soup with Potatoes is everything you want in a cozy and comforting one pot dish. It’s creamy, hearty, and packed with flavor, making it perfect for busy weeknights.
- 2 tablespoons olive oil (or any neutral tasting oil)
- 1 pound chicken breasts (cut into bite sized pieces)
- 1 tablespoon curry powder
- 2 1/2 teaspoons salt (*see note)
- 1 teaspoon pepper
- 2 tablespoons butter
- 1 cup onions (small diced)
- 3 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 5 cups chicken stock
- 1 pound potatoes (peeled and cut into bite sized pieces)
- 1 cup carrots (peeled and cut into bite sized pieces)
- 1 cup English peas (frozen)
- 1 cup heavy cream
In a large pot, heat the olive oil over medium-high heat. Add the chicken to the pot once the oil is hot. Season with curry powder, salt, and pepper. After the chicken has browned, add the butter and onions, cooking until tender. Then, add the garlic and sauté for 30 seconds.
Stir the flour into the mixture to form the roux. Gradually add the chicken stock, stirring continuously to ensure the roux is fully incorporated. Place the carrots and potatoes into the pot and bring it to a simmer. Keep cooking until the potatoes become tender.
Now stir in the English peas and heavy cream. Simmer for 10 minutes or until the English peas are tender. Enjoy!
The amount of salt needed for this recipe may vary based on the saltiness of the chicken stock and curry powder you use.
Thank you for stopping by!