This Chicken Curry Soup is packed with flavor, with chicken, spices, and both red and sweet potatoes. What started off as an attempt at a copycat of a favorite restaurant soup ended up as a delicious soup that I like even better than the original!
If you love curry flavors, you should also try this Coconut Curry Chicken or this Curried Butternut Squash Soup.
There is a restaurant that has a chicken curry soup that I tried last year and fell in love with it. After eating it multiple times, I decided to get into the kitchen and see what I could come up with.
I tested it a few times, coming up with a version that I absolutely loved. And then I decided to taste them side by side to see if I was even close.
And honestly – I wasn’t. The restaurant version was much sweeter and a little spicier, but after trying them next to each other, I was actually surprised that I loved my version even more. (Which is saying a lot, because I really do love that restaurant version!)
So while this is not a true copycat, I don’t even care because I am 100% obsessed with this Chicken Curry Soup. It’s filled with lots of spices, chicken, coconut milk, and both red potatoes and sweet potatoes. This is a soup I’ll be devouring all winter long!
Ingredients
- Chicken: You will need 1 pound of chicken. I had a really big chicken breast that was 1 pound, but you’ll likely need 2 breasts. You could also sub in chicken thighs.
- Garlic Salt: I kept the seasoning on the chicken pretty simple, just using garlic salt. You can definitely change this up, if desired.
- Oil: You’ll need oil to cook the chicken, as well as to start the vegetables for the soup. I used extra virgin olive oil.
- Onion & Garlic: These both add lots of flavor.
- Spices: For the spices, you need curry, ginger, paprika, turmeric, salt, cumin, and red pepper flakes.
- Broth: You’ll want to use low sodium chicken broth if you are sensitive to salt. Just make sure you use a broth that you know you love the flavor.
- Coconut Milk: This is canned coconut milk. I use full fat for the best flavor.
- Brown Sugar: The original soup I was trying to copy was actually a bit sweet. The brown sugar here adds a little bit of sweetness, but it is not over the top.
- Potatoes: One of my favorite things about this soup is that it uses both red skinned potatoes and sweet potatoes.
- Cilantro: A little bit of fresh cilantro on the top adds flavor and freshness.
How to Make Chicken Curry Soup
STEP 1: Cut the chicken breasts in half horizontally, making thinner breast portions. This just makes it easier to cook the chicken through without drying it out. Season both sides with the garlic salt.
STEP 2: Heat the oil in a skillet, then add the chicken. Cook, turning once, until the chicken is cooked through.
STEP 3: Once the chicken is cool, cut it into a dice. You want to make sure the pieces are bite sized.
STEP 4: Heat the oil in a soup pot and add the onion. Cook until soft, then add the garlic. Sprinkle in the spices and cook for about a minute.
STEP 5: Add the chicken broth, coconut milk, and brown sugar to the pot. Stir to combine.
STEP 6: Add in both kinds of potatoes, then cook until the potatoes are soft, about 20 minutes.
STEP 7: Once the potatoes are tender, add about 2 cups to a blender. Blend until smooth, then pour back into the soup pot.
STEP 8: Add the chicken, and cook until everything is heated through. Serve topped with cilantro, if desired.
Tips and Tricks
You can sub in cooked, shredded chicken for the diced chicken to make this a little easier.
This soup is great as leftovers. Store any leftovers in the refrigerator, and reheat on the stove top. If it is too thick, you can add in some extra chicken broth.
Feel free to spice it up by adding more red pepper flakes.
More Soup Recipes
Broccoli Cheese Soup
Minestrone Soup
Zuppa Toscana
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Chicken Curry Soup
Ingredients
Chicken:
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon garlic salt
- 1 tablespoon olive oil
Soup:
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tablespoon curry powder
- 2 teaspoons ground ginger
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/4 teaspoon cumin
- Pinch of red pepper flakes
- 4 cups chicken broth
- 1 (14 oz) can coconut milk
- 2 tablespoons light brown sugar
- 1 pound sweet potatoes peeled and diced small
- 1 pound red potatoes diced small
- Chopped cilantro for serving, optional
Instructions
- Cut the chicken in half horizontally, making thinner chicken breasts. (I had a large breast that weighed one pound, so it made 2 portions. If your breasts are smaller, you will have more portions.) Season with the garlic salt.1 pound boneless, skinless chicken breasts, 1 teaspoon garlic salt
- Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken and cook, turning once, until the chicken is cooked through and registers 165ºF on an instant read thermometer. Set aside to cool slightly, then cube.1 tablespoon olive oil
- In a large soup pot or Dutch oven, heat the olive oil. Add the onion and cook until soft. Stir in the garlic and cook for another 30 seconds to a minute.1 tablespoon olive oil, 1 medium onion, 3 cloves garlic
- Add the curry powder, ginger, paprika, turmeric, salt, cumin, and red pepper flakes. Stir into the onion mixture and let it cook for about a minute.1 tablespoon curry powder, 2 teaspoons ground ginger, 1 teaspoon paprika, 1 teaspoon turmeric, 1 teaspoon salt, 1/4 teaspoon cumin, Pinch of red pepper flakes
- Stir the chicken broth into the pot. Add the coconut milk and the brown sugar.4 cups chicken broth, 1 (14 oz) can coconut milk, 2 tablespoons light brown sugar
- Add both the sweet potatoes and the red potatoes. Stir to combine. Bring the mixture to a boil, then simmer until the potatoes are tender, about 20 minutes.1 pound sweet potatoes, 1 pound red potatoes
- Once tender, remove about 2 cups of the soup to a blender and blend until smooth. Pour the mixture back into the soup pot.
- Stir in the cubed chicken into the soup and let it cook for another 5 minutes.
- Serve topped with chopped cilantro, if desired.Chopped cilantro
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