Indulge in the creamy and fragrant flavors of curried chicken soup. This homemade recipe is a perfect blend of tender chicken, aromatic spices, and comforting broth. The rich and creamy texture, combined with the unique blend of spices, makes this soup a satisfying and delicious meal. It's easy to make and sure to warm your soul on a chilly day. Ready in just 30 minutes, it's a nutritious and flavorful option for a quick weeknight dinner or a comforting lunch. Give this homemade curried chicken soup a try and enjoy the delightful flavors it offers.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup chopped bell peppers
- Salt and pepper to taste
- Fresh cilantro, for garnish
Directions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the onions and garlic, and sauté until they become soft and translucent.
- Add the chicken pieces to the pot and cook until they are no longer pink in the center.
- Sprinkle the curry powder, turmeric powder, ground cumin, ground coriander, and cayenne pepper (if using) over the chicken, onions, and garlic. Stir well to coat everything evenly with the spices.
- Pour in the chicken broth and coconut milk. Stir to combine.
- Add the diced carrots, potatoes, and bell peppers to the pot. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes or until the vegetables are tender and the flavors have melded.
- Serve the curried chicken soup hot, garnished with fresh cilantro.
- Enjoy!
