Curried Cream of Chicken Soup
Warm, comforting, and bursting with bold spices, this Curried Cream of Chicken Soup is a velvety bowl of pure bliss. Perfect for cozy evenings, this recipe combines tender shredded chicken, aromatic curry powder, and a medley of warming spices like cumin and coriander, all simmered in a rich base of chicken broth and creamy heavy cream—or opt for coconut milk for a dairy-free twist. Finely chopped onions, garlic, and freshly grated ginger lend depth of flavor, while a quick flour roux ensures a luxuriously smooth texture. Serve it hot, garnished with fresh cilantro for a pop of color, and pair it with crusty bread or naan for a satisfying meal. Whether you prefer puréed or chunky, this easy one-pot soup is sure to delight your taste buds and warm your soul! Perfect for weeknight dinners or elegant entertaining, this recipe is ready in under 40 minutes and serves four.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1.5 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 cups Chicken breast, cooked and shredded
- 4 cups Chicken broth
- 1 cup Heavy cream (or coconut milk for a dairy-free option)
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the chopped onion and sauté for 4-5 minutes, or until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Sprinkle in the curry powder, ground cumin, and ground coriander, stirring well to coat the onions and bring out the spices’ aroma (about 1 minute).
Add the flour and stir continuously for about 1 minute to create a roux.
Slowly pour in the chicken broth while whisking constantly to avoid lumps.
Bring the mixture to a gentle simmer and cook for 5 minutes, allowing it to thicken slightly.
Stir in the cooked shredded chicken. Lower the heat and simmer gently for another 5 minutes to heat the chicken through.
Reduce the heat to low and stir in the heavy cream (or coconut milk). Mix well and season with salt and pepper to taste.
Allow the soup to warm through, but do not let it boil once the cream has been added.
Remove the soup from heat. Use an immersion blender to purée it until smooth, or leave it as-is for a chunkier texture.
Ladle the soup into bowls and garnish with fresh chopped cilantro, if desired. Serve hot with crusty bread or naan on the side.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 1920 mg | 83% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 3.3 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 636 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
