Creamy Curry Chicken Soup
This creamy curry chicken soup is a delicious spinoff of classic chicken soup. Tender shredded chicken, vegetables, and basmati rice with a touch of curry powder and cayenne pepper give the rich, creamy chicken broth a delicious warmth without overwhelming the flavor.
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
- 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.
- Add the curry, garlic, and cayenne to the vegetables and stir. Cook until fragrant, about 1 minute.
- 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.
- 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.
- 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.
- 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.
