Creamy Chicken Curry Soup

Coconut milk provides creaminess and just a touch of sweetness for this rich, flavorful curry chicken soup. Leftover rotisserie chicken works perfectly in this recipe.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 378 Calories

Ingredients

• 1 cup chopped onion
• 3 cups chicken stock
• salt and ground black pepper to taste
• 1 teaspoon ground cumin
• 2 cups chopped carrots
• 1 teaspoon garam masala
• 6 cloves garlic, minced
• 1 teaspoon ground turmeric
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons minced fresh ginger
• 1 teaspoon smoked paprika
• 1 cup frozen French-cut green beans
• 1 cup cubed russet potatoes
• 2 cups Chicken breast tenderloins, cooked, fried
• 0.5 teaspoon cayenne pepper, or to taste
• 1.5 teaspoons curry powder
• 1 (13.5 ounce) can Nuts, coconut milk, canned (liquid expressed from grated meat

Recipe Instructions

Step 1

Combine curry powder, turmeric, cayenne pepper, smoked paprika, garam masala, and cumin in a large saucepan or Dutch oven. Stir spice mixture constantly over low heat until warm and fragrant, 3 to 4 minutes. Be careful not to let the spices burn. Add olive oil and stir to combine all the spices with the oil.

Step 2

Increase heat to medium and add chopped onion. Cook and stir, 3 to 4 minutes. Add garlic and ginger, stirring, about 2 minutes longer. Pour in chicken stock and season with salt and pepper. Stir to get all the spices from the bottom of the pan into the stock. Add potatoes and carrots, bring to a boil, and cover. Reduce heat to a simmer, and cook for about 20 minutes.

Step 3

Return heat to medium and add cooked chicken, coconut milk, and green beans. Bring to a boil and cook for 1 to 2 minutes, stirring to make sure coconut milk is well blended into the soup. Ladle into bowls and serve warm.