Curried Chicken Soup
A warming, fragrant curry chicken soup with tender chicken, coconut, and aromatic spices, perfect for cozy meals and flavorful comfort food lovers.
Ingredients
- 1 broiler fryer (about 2 1/2 lb.), cut up ⓘ
- 6 cups water ⓘ
- 2 medium onions ⓘ
- 1 large celery rib with tops ⓘ
- 2 large garlic cloves ⓘ
- 2 tablespoons butter or margarine ⓘ
- 1/4 cup flour ⓘ
- 2 tablespoons curry powder ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1/4 teaspoon ground coriander ⓘ
- 1/4 cup shredded coconut ⓘ
- 2 tablespoons lemon juice ⓘ
Instructions
- In a Dutch oven, combine the chicken, water, 1 quartered onion, celery, garlic, and 1 1/2 teaspoons of salt.
- Cover and simmer for about 1 hour until the chicken is tender.
- Remove the chicken to cool, discard skin and bones, and leave the meat in large chunks.
- Strain the broth and save five cups.
- In a separate pot, melt butter or margarine over medium heat.
- Add flour, curry powder, ground cloves, and coriander; cook and stir for 1-2 minutes.
- Gradually whisk in the strained broth, stirring constantly until smooth and thickened.
- Add shredded coconut and lemon juice; season with salt and pepper to taste.
- Return the chicken to the soup and heat through before serving.
Tips & Substitutions
To enhance the flavor of your Curried Chicken Soup, consider marinating the chicken in the curry powder and salt before cooking. You can substitute the broiler fryer with rotisserie chicken for a quicker option. If you'd like a creamier texture, stir in a bit of coconut milk along with the shredded coconut.
Serving Suggestions
Serve your Curried Chicken Soup hot, garnished with fresh cilantro for a burst of flavor. It pairs beautifully with Chapati(Indian Wheat Bread) or Indian Rice Pilaf for a complete meal. For a refreshing side, consider offering a yogurt dip like Yogurt Riata to balance the spices.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over medium heat, adding a splash of water or broth if it thickens too much. Avoid microwaving to preserve the texture of the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Chicken Soup contains roughly 364 calories, with 7g protein, 54g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (77% of the Daily Value), iron (44% of the Daily Value), and calcium (26% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1484mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the leftover soup?
Yes, you can freeze Curried Chicken Soup for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stove, adding water or broth as needed to restore the consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).