Comforting flavor, fast, and so easy to make; this chicken curry soup will make you feel better even on your best days. Let me show you how to make it, eat it, prep it, and love it–it’s chicken curry at its best.
Want to Save This Recipe?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
This soup is inspired by a sushi spot in a ski town I used to live in. My friends and I would meet for sushi dinners—and our favorite soup would always kick off the meal. That’s why I find it extra comforting. I’m sure you’ll find your own reasons!
Why You’ll Love This Chicken Soup
Soup is comforting for a lot of reasons. It’s easy to eat (and make) when we aren’t feeling well. It’s generally a big batch thing—so it’s great to feed a bunch or to feed yourself for a bunch of meals. It freezes well. It warms you up. It can do so much!
- Healthy: A great source of protein and veggies
- Fast: Takes less than an hour to make.
- Flavor: Deep and rich flavor with minimal effort, thank you curry powder.
- Meal prep: Makes a big old batch, ready to feed the fam or yourself all week long.
Chicken Curry Soup Ingredient Notes
Not much to it; here’s what you’ll need to make chicken curry soup, and how you can modify it.
- The protein – 2 boneless, skinless chicken breasts.
- The veggies – yellow onion, carrots, and celery.
- The broth – chicken broth, coconut milk, and yogurt. Make sure to use full fat coconut milk (found in the canned section), as it’s thicker, heavier, and packed with more flavor. For yogurt, I always use Greek yogurt, it’s lower in carbs, thicker, and has a tangier flavor.
- The spices – curry powder, turmeric, cumin, and cayenne. Adjust the amount of cayenne depending on how spicy you’d like your chicken curry soup.
Substitutions + Tweaks
As with most soup recipes, this one is easy to adjust to suit your cravings. Here’s how:
- Sub chicken breast for: chicken thighs, fully cooked chicken, or make a shrimp curry or salmon curry.
- Mix in more veggies like bell peppers, broccoli, spinach, or butternut squash.
- Make this dairy free by using coconut cream instead of Greek yogurt, and coconut oil instead of butter.
- Adjust the spices: take a note from massaman curry: add some cinnamon and cardamon. Or try a sprinkle of more cayenne for heat.
- Get inspired by Thai cuisine by adding a squirt of lime juice, or mixing in 2 tablespoons of peanut butter (peanut chicken anyone??).
- Add some noodles: try rice noodles, shirataki noodles, or zucchini noodles.
How to Make Chicken Curry Soup
This chicken curry soup comes together quickly and easily–sit back and let your stove do the heavy lifting. Here’s how:
Veggies + spices. Saute veggies in melted butter. Add spices and toast until fragrant.
Broth + chicken. Add the broth and coconut milk and stir to combine. Add the chicken, making sure it’s fully submerged. Place a lid on top and simmer the soup until the chicken is cooked through.
Final touches. Once cooked, remove the chicken to a cutting board and shred. Add back to the soup, along with the yogurt, and stir to combine.
Storing, Reheating, and Freezing Tips
Chicken curry soup makes for excellent meal prep and freezer meals. Here’s how to not waste a drop:
- To store: Place chicken curry soup in the fridge in an airtight container, it’ll last up to 4 days.
- To reheat: Warm over the stove in a small saucepan, or in the microwave. Leave toppings separate until the soup has been reheated.
- To freeze: Allow the soup to cool completely and pour it into a freezer safe container, making sure to leave a bit of room at the top as the liquid expand when frozen.
A sprinkle of fresh herbs and a squeeze of fresh lime juice are always welcome when dishing up this chicken curry soup. Feel free to serve it with a bowl of rice or some noodles.
Chicken Curry SoupPrint Recipe Pin Recipe
- 1/4 Cup Butter or coconut oil
- 2 medium Yellow Onion chopped
- 2 carrots peeled + chopped
- 2 celery spears chopped
- 3 Garlic Cloves minced
- 2 Teaspoons Ginger peeled + minced
- 1 Tablespoon Curry Powder
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Turmeric
- 1/4 Teaspoon Cayenne Pepper
- 4 Cups Chicken Broth
- 1 13.5 Oz Can Coconut Milk full fat
- 1 1/2 Teaspoon Kosher Salt
- 2 Chicken Breasts boneless/skinless
- 1/2 Cup Greek Yogurt
- 1/4 Cup Fresh Cilantro chopped
- In a large heavy bottom pot, melt butter over medium heat. Add the onion, celery, and carrots and saute until soft, about 8 minutes.
- Add the garlic, ginger, curry, cumin, turmeric, and cayenne, and toast until fragrant, about 2 minutes. Quickly add the chicken broth, coconut milk, and salt, and stir everything together.
- Add the chicken, and bring your soup to a boil. Reduce to a simmer, and place a lid on your pot. Allow chicken to cook through fully, should take between 7-10 minutes. Once cooked remove chicken to a cutting board, and shred once cool enough to handle.
- Add yogurt to the soup, and stir in to combine. Simmer the soup for another 10 minutes so the flavors can marry. Then add the chicken back to the soup. Top bowls with freshly chopped cilantro and additional yogurt.