Chicken Curry Soup Recipe

Name: Chicken Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 ounces, fluid Chicken Stock; 2 whole Boneless, Skinless Chicken Breasts, Diced; 1 whole Carrot, Diced; 1 whole Medium Onion, Diced; 1 whole Rib Of Celery, Diced; 3 Tablespoons Butter; 2 cloves Garlic, Diced; 1/2 cups White Wine; 3 Tablespoons Flour; 2 Tablespoons Yellow Curry Powder, Or More To Taste; 1 teaspoon Thyme; 1 teaspoon Ground Rosemary; 1 teaspoon Ground Sage; 1/2 teaspoons Salt, Or To Taste; 1/2 teaspoons Pepper Or To Taste; 1 cup Milk Or Cream

Servings: persons

32 ounces, fluid Chicken Stock
2 whole Boneless, Skinless Chicken Breasts, Diced
1 whole Carrot, Diced
1 whole Medium Onion, Diced
1 whole Rib Of Celery, Diced
3 Tablespoons Butter
2 cloves Garlic, Diced
1/2 cups White Wine
3 Tablespoons Flour
2 Tablespoons Yellow Curry Powder, Or More To Taste
1 teaspoon Thyme
1 teaspoon Ground Rosemary
1 teaspoon Ground Sage
1/2 teaspoons Salt, Or To Taste
1/2 teaspoons Pepper Or To Taste
1 cup Milk Or Cream

1
Put the stock and diced chicken into a small pot. Bring to a simmer and allow chicken to poach for about 5 to 7 minutes. Stir occasionally. Turn off heat and set aside.
2
In a large pot, saute the carrots, onion and celery in the butter for about 5 minutes on medium heat until onions are translucent. Do not brown. Add the garlic and saute for about a minute. Add white wine and allow to reduce for about 3 minutes. Add flour and cook for 2 minutes, stirring so the roux doesn't burn. Add the chicken and hot stock, curry, thyme, rosemary, sage, salt and pepper. Whisk together to eliminate roux lumps. Allow to come back up to a simmer. It should be thick, and don't worry...it will be thinned with milk or cream shortly.
3
Either with an immersion blender or a regular blender (in batches with the regular blender), puree the soup. Once it's all pureed, return the soup to the pot and bring it back up to a simmer. Add milk or cream and allow to heat through. Serve with a salad and a nice loaf of bread.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 32 ounces, fluid Chicken Stock, 2 whole Boneless, Skinless Chicken Breasts, Diced, 1 whole Carrot, Diced, 1 whole Medium Onion, Diced, and more.

Yes, Chicken Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Curry Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions