Creamy Curry Chicken Soup
Creamy curry chicken soup is a comforting homemade chicken and rice soup with tender vegetables, a rich cream broth, and just enough curry powder to give it a warm, savory flavor without overpowering the dish. Everything cooks in one pot for an easy family dinner that’s especially delicious on a chilly evening.
I recently ordered the house soup at a beloved local family restaurant. They’ve been making their mulligatawny soup for years and it is one of their most popular items.
When I asked our server to describe it before I decided to order it, she told me: “It’s just a creamy chicken soup with a touch of curry.”
If she hadn’t told me the curry was in the broth, I’m not sure I would have picked up on it. It just tasted like it had something extra-special to season it. The flavor was a little bit warmer with a subtle hint of spice at the end. I absolutely loved it.
I recreated the soup at home with extra chicken and veggies and adjusted the broth to be *just so* for my family. This one is going into our steady rotation.
If you love creamy chicken soups with classic veggies but just want a fun variation to add to your weeknight routine, this creamy curry chicken soup is totally it.
Why This is the Best Recipe
- Mild Curry Flavor: The seasonings are subtle enough to enhance the soup without shocking your tastebuds. This would be an excellent introduction to a new flavor for picky eaters.
- One Pot Dinner: Everything cooks in stages right in the soup pot.
- Adjustable Broth Texture: If you want it thick and creamy or a little looser and brothier, it is easy to tweak the texture to suit your family.
Ingredients You’ll Need
- Boneless, Skinless Chicken Thighs: This extra-meaty cut of chicken cooks up so tender in the soup pot and adds a lot of flavor. You could substitute chicken breasts if you prefer.
- Curry Powder: If you’re not used to cooking with curry powder, know that this is a very fragrant spice but it is not overly hot. It just has a mild, warm flavor.
- Cayenne Pepper: Just a touch gives it a little kick and enhances the flavor without needing too much salt. If you want it extra spicy you could increase the amount.
- Heavy Cream: This thickens the soup and adds a lovely richness. If you prefer a lighter soup you could use half and half but it will make a thinner broth.
- Basmati Rice: I usually prefer jasmine rice when cooking stir fries but for a soup, the basmati cooks up perfectly without overwhelming the broth. I highly recommend looking for this option in your rice aisle at the grocery store.
- Chicken Stock: I always use the boxed kind from Costco. You could use chicken broth or water and chicken bouillon if you prefer.
- Fresh Vegetables: Whole carrots, celery, onions, fresh chives for garnish.
- Cooking Oil: A mix of butter and olive oil gives flavor while helping to reduce the chance of the butter over browning while sautéing the vegetables.
- Flavor Enhancers: Bay leaves, minced garlic, kosher salt, black pepper.
How to Make the Soup
Add the olive oil and butter to a large soup pot set over medium-high heat. Let it warm through until the butter has melted.
Add the diced onion, celery, and carrots to the pot and stir. Cook until the onions have softened and become translucent, about 5 minutes.
Add the curry powder, cayenne pepper, minced garlic, kosher salt, and black pepper to the vegetables and stir. Cook until fragrant, about 1 minute.
Add the chicken thighs to the pot and stir until all of the chicken has been coated in the spices.
Add the bay leaves and then pour in the chicken stock. Bring the mixture to a boil, then cover the pot and reduce the heat to medium-low.
Simmer for 25 minutes.
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How to Finish the Soup
Once the chicken thighs have cooked through, use a pair of tongs to transfer them to a clean plate.
Add the basmati rice to the pot and stir. Cover the pot and cook for 15 minutes or until the rice has been cooked through and is tender.
Dice the chicken into small pieces and return it to the soup. Let it warm through for a couple of minutes.
Finally, pour the heavy cream into the soup and stir. Serve immediately.
Make Ahead Tips
This creamy chicken curry soup is a wonderful option for meal prep, but the rice will continue to absorb the broth as the soup sits.
Prep Ahead: Dice the onions, celery, and carrots up to 2 days in advance and store them in an airtight container in the fridge. You can measure the dry seasonings ahead of time so everything is ready when you start cooking.
Storage: Let the leftover soup cool and transfer it to airtight containers. Refrigerate it and enjoy within 3 to 4 days. The rice will absorb some of the broth during storage, so the soup may become thicker.
Reheating: You can warm individual portions of soup in the microwave or heat it gently in a saucepan over medium-low heat. Stir it occasionally and add a splash of chicken stock if the broth is thickened too much.
Freezing: I do not recommend freezing cream soups, since the broth can separate during the freezing and thawing process.
How to Make a Thinner Broth
My youngest daughter prefers lighter, brothier soups with a high ratio of chicken stock to meat and veggie filling.
When I prepared this soup for her, I used 7 cups of chicken broth instead of 4.
I didn’t want to increase the amount of cream called for in the recipe card so I measured 1 tablespoon of cornstarch into a small bowl and mixed it with 2 tablespoons of cold water. I added this mixture to the soup along with the cream and let it cook for a few minutes to thicken the broth just a little bit more.
This approach keeps the chicken broth part of the soup looser while still retaining that lovely creamy flavor.
Rotisserie Chicken Variation
Want to make this soup even faster? Skip the chicken thighs and use a shredded rotisserie chicken.
Prepare the soup as directed but wait to add the chicken until the very end when you add the heavy cream. Heat the chicken just long enough to warm through.
You can saute the veggies, add the spices, layer in the bay leaves and chicken stock and bring to a boil. Immediately add the rice, cover and cook for 20 minutes. Then add the chicken and cream.
This will cut the time down by 20 minutes.
Serving Suggestions
Even though this creamy chicken soup is seasoned with curry and cayenne, it pairs perfectly with classic bread rolls like you’d serve with just about any other soup.
My family and I enjoyed a batch of quick herb butter Hawaiian rolls with the soup, the sweetness of the buns paired perfectly with the warm curry spices.
My herb butter biscuits could be prepared almost as quickly.
If you wanted to lean into the Indian flair of this dish, you could also pair it with warmed naan bread for dipping.
More Easy Chicken Soup Recipes
Looking for more warm and comforting soups for soup season? Browse my favorite easy chicken soup recipes for quick family meals:
Creamy Curry Chicken Soup
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion diced
- 2 ribs celery diced
- 2 carrots diced
- 1 tablespoon curry powder
- 2 teaspoons minced garlic
- 1/4 teaspoon cayenne pepper
- 1 1/4 pound boneless, skinless chicken thighs about 4 thighs
- 2 bay leaves
- 4 cups chicken stock
- 1 1/2 teaspoons kosher salt
- 1/4 cup uncooked basmati rice
- 1/2 cup heavy whipping cream
- 1 tablespoon fresh minced chives for garnish
Instructions Start Cooking
- Place a large soup pot over medium-high heat. Add the butter and olive oil and heat until the butter has melted and begins to bubble. Add the onions, celery, and carrots. Stir and cook for 5 minutes until the onions are translucent.2 tablespoons butter, 1 tablespoon olive oil, 1 onion, 2 ribs celery, 2 carrots
- Add the curry, garlic, and cayenne to the vegetables and stir. Cook until fragrant, about 1 minute.1 tablespoon curry powder, 1/4 teaspoon cayenne pepper, 2 teaspoons minced garlic
- Add the chicken thighs to the pot and stir them into the vegetables until they are coated in seasonings. Place the bay leaves on top.1 1/4 pound boneless, skinless chicken thighs, 2 bay leaves
- Add the chicken stock to the pot and stir. Sprinkle in the kosher salt. Bring the mixture to a boil and then cover the pot and reduce the heat to medium low. Simmer for 25 minutes.4 cups chicken stock, 1 1/2 teaspoons kosher salt
- Use a slotted spoon to remove the chicken thighs and transfer to a clean plate. Add the rice to the pot and stir. Cover and cook for 15 minutes or until the rice is just cooked through.1/4 cup uncooked basmati rice
- While the rice is cooking, shred the chicken. Once the rice is done, add the chicken back to the pot and heat through for 5 minutes. Then stir in the heavy cream. Taste and adjust the seasonings as needed. Serve the soup hot with a sprinkle of fresh chives over the top.1/2 cup heavy whipping cream, 1 tablespoon fresh minced chives
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About Tiffany
Tiffany is a home-cooking enthusiast, three-time cookbook author, and creator of the sites Peanut Blossom, Peanut Blossom Book Club, and Don’t Just Fly. She believes that family dinner can be manageable, fun, and — most importantly — tasty. She lives in Charlotte, North Carolina, with her husband and two daughters and can often be found baking a loaf of bread with her beloved bread machine, reading a good book, or planning her family’s next adventure.