Curried chicken soup is a nourishing soup to help bring you comfort during cold and flu season. It is packed with nutrient-rich ingredients and flavors that will leave you craving your next bite!
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Curried Chicken Soup
I couldn’t be happier than in the fall as the weather starts to turn. That chill in the air means I’m in the kitchen cooking up a pot of soup.
All the soup.
Homemade soups, canned soups, doesn’t matter. I just love soup.
I started in August, that may be a little soon but the moment the PSL’s hit at Starbucks means it’s soup season.
This coconut curry chicken soup is a keeper, it’s a mild heat but you can kick it to medium heat by adding a little more curry powder (and maybe a squeeze or two of sriracha). I keep it fairly mild with my two children, but play around with the recipe and make it work for you.
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This delicious healing soup is not only tasty but healthy. Here are a few of the health benefits of the ingredients used.
- Bone Broth – Bone broth has ingredients believed to fight inflammation and improve joint health. Regular chicken broth may also be used.
- Chicken – The chicken cooks right in the soup, and then is shredded before serving. You can also use leftover chicken or rotisserie chicken if you desire. Just shred and add to the soup 5-10 minutes before serving.
- Garlic – Not only is garlic good for heart-health, but it can also boost your immune system! Let the minced garlic sit for 10 minutes before cooking, in order to maximize its benefits.
- Ginger – Ginger is a wonderful ingredient to add to your food in the winter, as it has antiviral properties that can help prevent and treat a cold!
- Turmeric – The anti-inflammatory properties of turmeric serve many benefits in wellness, and these properties in turmeric work best when combined with ginger.
- Spinach – Spinach is packed with vitamins and antioxidants that aid in healing.
- Carrots – The beta carotene found in carrots helps to strengthen the body’s cells, and aids in fighting off colds and viruses.
I shared on Instagram a few weeks ago that I made a curry chicken noodle soup to freeze for when we get sick.
I can’t recommend this enough.
Make a pot of soup and double the recipe, freeze the extra batch for those nights where you’re too busy to cook or for when you get sick. Delicious chicken soup for the flu and colds ready to be heated in the microwave.
Curried Soup F.A.Q’s
Place your curried chicken soup in an airtight container and store it in the refrigerator for up to 3 days.
Yes, this soup can be frozen. Place in a freezer-safe container and it can be kept in the freezer for up to 3 months. When ready to use, thaw overnight in the refrigerator, then transfer to a pan to heat on the stovetop.
Can I use different vegetables?
This soup is easy to customize with your favorite vegetables. White potatoes, sweet potato, and red bell peppers are all great additions!
Can I use leftover or rotisserie chicken?
This soup is a perfect way to use leftover chicken, and shredded rotisserie chicken works well too. Add about 3 cups of shredded chicken, in place of the breasts.
If you want to add a little more substance to the curry soup recipe, you could also add some rice noodles or even sweet potatoes. Another option is rice for a curried chicken and rice soup. This will up the carbohydrates and make it heartier.
You can leave it out, maybe add a few extra garlic cloves.
How to Make Curried Chicken Soup
This soup recipe is ready from start to finish in about 45 minutes. It doesn’t take long to simmer, so this is a great meal to make for when you need dinner on the table, but you can’t be bothered to stand in front of the stove for an hour stirring.
More Soup Recipes
Here are a few more of my favorite healthy soup recipes here on Randa Nutrition:
- Instant Pot Southwest Chicken Soup
- Chicken Stuffed Pepper Soup (Stovetop & Instant Pot)
- Healthy Kale and Sausage Soup
- Red Curry Potato Leek Soup
Curried Chicken Soup
- 2 tablespoons olive oil
- 1 small yellow onion diced (about 1 cup)
- 2 medium carrots diced (about ½ cup)
- 2 celery stalks diced (about ½ cup)
- 2 garlic cloves peeled and minced
- 1 inch ginger root peeled and minced (about 1 tablespoon)
- 1 cup sliced mushrooms
- 4 teaspoons curry powder
- 1 teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 1 pound boneless skiness chicken breasts
- 4 cups bone broth
- 1 14oz can petite diced tomatoes 14.50 ounces
- 1 14oz can coconut milk 13.66 ounces
- 1-2 cups spinach or kale torn, stems removed
- 2 tablespoons lime juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cilantro scallions, or basil to garnish
- Heat olive oil in a Dutch oven or stock pan over medium heat.
- Add the onions, carrots, and celery and cook until soft and the onions are translucent, 3-4 minutes,
- Add garlic, ginger, and mushrooms and cook an additional minute. Then add the curry powder and turmeric. Cook until fragrant, about 1 minute.
- Add the chicken, bone broth, coconut milk, and tomatoes. Bring to a boil, then reduce to low heat. Cover and simmer for 20-25 minutes.
- Remove the chicken and shred. Place the chicken back into the soup, along with the spinach or kale, and cook until the spinach/kale is wilted.
- Add lime juice, salt, and pepper before serving.