curried chicken soup

Curried Chicken Soup

Fight the cold weather (and winter germs) with some curried chicken soup.  If you’re sick, the hot soup and the spiciness of the curry will help cut through the congestion and make you feel better!  If you’re healthy, you can enjoy the full flavor!

This soup is pretty low maintenance, there’s not a lot of active work involved. Just chop the veggies, add the stock, rice, and chicken, and let it simmer. And, for soup, it’s ready fairly quickly. It only takes a little over an hour to cook.  I’ve been fighting a lingering cough, so I needed soup. Specifically soup with curry or something spicy to cut through the congestion and fight those germs! So I turned to the Silver Palate cookbook and made curried chicken soup.  I think it’s working.

The original recipe says to use peas and defrost them first. I didn’t have any peas handy, so I used broccoli instead.  Also, in this case, I don’t think that defrosting first is really necessary. Frozen veggies cook fairly quickly, unless they’re all stuck together in the box.

Making this soup is much easier (and less messy) if you have a stick blender. Just put the blender in the soup, press the button, and puree it. Otherwise, you’ll need to strain it, put the solids in a standing blender or food processor and then add some cooking liquid. Full instructions are in the recipe.

If you have the hand blender, this soup requires very little effort.  Cut up the vegetables, add the stock, rice, and chicken, and just let it cook.

I’ve cut the original recipe in half, so it makes 2-3 servings instead of 4-6.  Eat one right away and freeze (or save) the rest for another day.

Curried Chicken Soup

Prep Time: 10 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 20 minutes

Category: soup

Cuisine: Indian

two to three servings

curried chicken soup

A slightly spicy curried chicken soup with carrots.


  • 3 T unsalted butter
  • 1 cup (about one medium) onion, diced
  • 1 carrot, peeled and diced
  • 1 T curry powder
  • 2 1/2 cups chicken stock
  • 2 chicken thighs (bone-in)
  • 1/4 C long grain white rice
  • 1/2 C half-and-half*
  • 5 ounces (about 2/3 C) frozen broccoli
  • salt and freshly-ground black pepper to taste


  1. Melt the butter in a Dutch oven or large saucepan. Once the butter is melted, add the onions, carrots, and the curry powder. Stir that around to combine everything.
  2. Next, reduce the heat to a low flame (or temperature setting). Let the vegetables and curry cook on low for about 20 minutes. Stir the mixture every once in a while so it doesn't stick and cooks evenly.
  3. Add the stock, chicken, and the rice. Increase the heat and bring the mixture to a boil. Once it's boiling, cover the pot and reduce the heat to a simmer (it should bubble occasionally). Let it cook for about 25 minutes until the rice and the chicken are cooked.
  4. Carefully remove the chicken (use tongs) and set it aside. Let it rest for 10 minutes until it's cool enough to handle. Once you can touch it, cut it up into small pieces and keep it separate on the cutting board for now.
  5. If you have a hand blender, stick it in the pot and puree the soup. If not, strain the soup into a bowl and put the solids into a blender or food processor with about one cup of liquid. Blend until smooth, adding more cooking liquid if necessary. Then put everything back in the pot.
  6. Add the half-and half to the pot (if using), along with the diced chicken. Discard the bones, or save them for stock. Add the broccoli (or peas) and heat the soup for 15 minutes until the vegetebles are cooked.
  7. Season with salt and pepper to taste.


*It's supposed to be creamy chicken curry soup. I forgot to add the cream. It was delicious without it. You can also add a dollop of plain Greek yogurt on top.

More Curry and Curried Soup Recipes

Easy Chicken Curry Recipe

Easy Canned Tuna Curry

Indian Fish Fillet in Yogurt Sauce

Curried Butternut Squash Soup with Apples


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