Curry Chicken Soup

There’s something incredibly comforting about a warm bowl of Curry Chicken Soup. On chilly winter evenings, I find myself craving this rich and aromatic dish that envelops you in warmth and flavor. It’s not just about the ingredients; it’s about the love and care that goes into every step of the cooking process. I remember the first time I made it—my kitchen was filled with the enticing scents of sautéed onions, garlic, and ginger, mingling perfectly with the spices. As the soup simmered, I felt a sense of anticipation, knowing that soon I would be enjoying a bowl of pure bliss. This dish has become a staple in my home, a recipe that brings family and friends together. It reminds me of cozy gatherings where laughter and warmth fill the air. Whether you’re making it for a family dinner or a quiet night in, Curry Chicken Soup is sure to satisfy your cravings and nourish your soul.

FAQ

Conclusion

Curry Chicken Soup is a heartwarming dish that brings comfort and joy to any table. With its rich flavors and nourishing ingredients, it’s a perfect choice for a cozy night in or a gathering with friends. I invite you to try making this delightful soup, as it’s bound to become a favorite in your home. You’ll love how easy it is to prepare and how satisfying each bowl can be. Don’t wait—grab your ingredients and start cooking today!

Curry Chicken Soup

Warm, aromatic, and satisfying, Curry Chicken Soup is the ultimate comfort food. Packed with tender chicken and vibrant vegetables, this easy weeknight dinner will warm your soul. You won’t want to miss out on this delicious, creamy soup!

Print Recipe Pin Recipe

Servings: 6 servings

Course: Dinner, Soups

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 yellow onion
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 clove garlic, minced
• 1 tablespoon freshly minced ginger
• 4 teaspoons curry powder
• 4 cups vegetable broth
• 1 cup red lentils
• 1 pound boneless & skinless chicken thighs
• Fine sea salt (I use Real Salt brand)
• 1/2 cup full-fat coconut milk
• Freshly ground black pepper
• Squeeze of fresh lemon juice

Equipment

• Large Pot
• Saucepan
• Skillet
• Wooden Spoon
• Chef's Knife

Method

 

1. Heat the olive oil in a skillet over medium-high heat, and saute the onion, carrot, and celery until they start to soften, about 5 minutes.
2. Add in the garlic, ginger, and curry powder, and stir until fragrant, about one more minute.
3. Add in the broth and lentils, and give the pot a stir, then place the chicken thighs directly into the broth. Season with 1 teaspoon of salt, and bring the soup to a boil.
4. Once boiling, lower the heat to a simmer and cover the pot, letting the soup cook until the lentils are tender and the chicken is cooked-through, about 30 minutes.
5. Use tongs to remove the chicken thighs, transfer them to a cutting board, and use two forks to shred them into bite-sized pieces. Return the chicken to the pot, and stir in the coconut milk. Adjust seasoning to taste, adding more salt, if needed.
6. Serve with freshly ground black pepper and a squeeze of fresh lemon juice, if desired. The lemon helps brighten up the flavor!
7. Leftovers can be stored in an airtight container for up to 3 days. Try serving the leftovers over rice, too!

Notes

• Instant Pot Directions: No oil is needed for this method. Add the onion, carrots, celery, garlic, ginger, curry, broth, and lentils to the Instant Pot and give the mixture a stir.
• Placement: Place the chicken thighs on top and sprinkle them with 1 teaspoon of salt.
• Cooking: Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook at high pressure for 10 minutes. Let the pressure naturally release for 10 minutes.
• Finishing Up: When the screen reads L0:10, move the steam release valve to Venting to release any remaining pressure. Use tongs to transfer the chicken to a cutting board, then use two forks to shred it.
• Final Touch: Add the chicken back to the pot and stir in the coconut milk. Taste and adjust any seasonings.

Previous PostSautéed Arugula

Next Post Apple Pie Turnovers

Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.