Curry Chicken Soup
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.
Ingredients
- 2 tablespoons olive oil or any neutral tasting oil
- 1 pound chicken breasts cut into bite sized pieces
- 1 tablespoon curry powder
- 2 ½ teaspoons salt *see note
- 1 teaspoon pepper
- 2 tablespoons butter
- 1 cup onions small diced
- 3 cloves garlic minced
- ¼ 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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- 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!
Notes
The amount of salt needed for this recipe may vary based on the saltiness of the chicken stock and curry powder you use.
Tried this recipe?Let us know how it was!