This chicken curry soup is the ultimate comfort food for winter that is super nourishing and a bonus is that it’s dairy free and gluten free! It’s my go-to recipe for a freshly postpartum mama or just a cozy winter meal.
During the winter time I always find myself craving a warm bowl of soup. I struggle with soup sometimes because it’s not high enough protein for me to make me feel full. This soup has a nice balance of protein from the chicken and carbs from the rice that I always am satiated afterwards. You can make it with homemade chicken bone broth for even more protein. You can have this soup ready in under an hour. It comes together so fast for a busy week night.
It taste like a healthy version of ramen noodles if you ask me!
Why you’ll love this recipe
- It’s fast! Comes together in under an hour
- It’s a one pot soup
- Super Healthy. Its loaded with vegetables, chicken, and chicken broth
- warm and comforting
Ingredients
Chicken breasts – Boneless and skinless
Chicken broth – or chicken bone broth
Jasmine Rice – or basmati but I prefer jasmine
Coconut milk – a full fat can, making this a creamy soup
Curry powder – Giving this soup all the flavor
Turnips – a delicious root vegatable that is similar to potatoes
How to make Chicken Curry Soup
Step 1: In a large pot saute the vegetables in butter for 5-7 minutes or until soft then add in bay leaves and 2 tbsp of curry powder.
Step 2: Cut up chicken into small bite sized pieces and sprinkle with salt and add to the pot with the vegetables. Add in other 2 tbsp of curry powder
Step 3: Add chicken broth and salt, simmer and cover for 15 minutes
Step 4: Add rice, turn to high heat then lower to maintain a low simmer. Cover and cook for 15 more minutes or until rice is done.
Step 5: Add in can of coconut milk. Stir. Enjoy!
Tips
- Store in refrigerator for 3-4 days
- This is a great soup to meal prep and eat throughout the week. It re-heats very well
- Make sure to peel your turnips
- Use a massive pot for this. It makes a lot of soup
If you love this recipe I would love for you to tag me in a picture of it over on instagram! @AtHomeWithEllyn
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Chicken Curry Soup
Ingredients
Method
- In a large pot add the butter and olive oil. Once melted add you cut up vegetables. Cook for 5-7 minutes
- While vegetables are sauteing, cut up chicken breast in bite sized pieces and sprinkle with 1 tbsp of salt
- add in bay leaves and 2 tbsp of curry powder to pot
- Add in cut up chicken breast and add remaining 2 tbsp of curry powder
- Add in Chicken broth and 1 tbsp of salt. Simmer on medium to medium high heat. Cover and let cook for 15 minutes.
- Add in 1 cup of rice. Bring to a boil. Put lid back on and cook for another 15 minutes or until rice is done.
- Turn off heat and add in 1 can of coconut milk. Remove bay leaves and Enjoy!