Chicken Curry All-Weather Soup
Few things are more comforting than a good-ass bowl of soup. This chicken curry soup has the ability to cure things, probably. I’m not a doctor, but I know what makes me feel good and this dish is up there, baby.
Did I mention it’s crave-able year round, too? Which is weird but amazing. For someone who doesn’t believe soup is a meal *finger points to me* I find myself eating it as such at least once a month. What you know bout me?
Chicken Curry All-Weather Soup
Sad? Make this soup. Happy? Make this soup. Hot? Make this soup. Cold? Make this soup.
Tried this recipe?Tag @la_faguette_ on Instagram!
Ingredients
- 1½ pounds boneless/skinless chicken breast or thigh
- 3 medium carrots, peeled and sliced into half-moons
- 6 cups low-sodium chicken broth
- 1 large yellow onion, sliced paper thin
- 1 tsp sugar
- 2½ tsp curry powder
- ⅓ cup jasmine rice, uncooked & rinsed
- 3 tbsp mint, finely chopped
- 3 tbsp cilantro, finely chopped
- 3 tbsp dill, finely chopped
- 1 habanero, jalapeño, or chili (according to your spice tolerance)
- 1 lime, quartered
- olive oil
- kosher salt
- black pepper
- naan, for serving
Instructions
- In a small pot, place the chicken, carrots, 3 cups of broth, and a pinch of salt. Bring to a boil, then reduce immediately to a simmer. Cover and let cook for 20 minutes. In the meantime, build your base!
- Heat up a nice splash of olive oil in a large pan over medium heat. Add onion, sugar, and a pinch of salt. Sauté until onions are completely limp lol.
- Add curry powder and cook for another minute.
- To the same pan, add your UNCOOKED rice and other 3 cups of broth. Stir to combine. Bring to a boil, then reduce immediately to a simmer and cover. Cook until rice falls apart, about 20 minutes.
- Remove chicken from pot, but save everything in there! Shred chicken with 2 forks and return to pot.
- Pour curry mixture into a large blender (careful, shit's HOT!) and blend until smooth. Work in batches if needed.
- In a medium pot, pour blended curry/rice mixture and shredded chicken mixture. Stir in mint, cilantro, dill, and pepper if using. Heat until ready to eat, at least 15 minutes!
- I LOVE to serve mine with warm naan to break apart into soup, and a slice of lime for a fresh squeeze of citrus.
- This soup will warm the coldest bitch's soul. Enjoy.
Notes
1.) Set up your ‘mis en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!
69.) OMG DID YOU MAKE THIS?!?
Tag @la_faguette_ on IG and hashtag it #lafaguette !
69.) OMG DID YOU MAKE THIS?!?
Tag @la_faguette_ on IG and hashtag it #lafaguette ! Tried this recipe?Let us know how it was!
Equipment:
The equipment section above contains affiliate links to products I recommend, many of which I love and use daily!
I loved this recipe. This soup is perfect for fall and winter. I made a big batch and it freezes well!
Nothing better than remembering there’s yummy soup just a thaw away…
Unreal. Delicious. Nutritious. Need I say more?
You need not!
I have made this recipe >5x. It is delicious. It is nutritious. It is the best.
Thank you!!!
This soup is full of flavour and has a gorgeous texture. I should have doubled the recipe – it was a big hit in my family!
Thank you for making and so happy it was a hit!!!
I had this soup every day for a solid week and did not get tired of it. And, if it matters at all to you, it’s superbly WW-friendly. In short: make this soup, right now.
I OFTEN FORGET THAT IT’S DAIRY & GLUTEN FREE! SUCH A GOOD ADDICTION.
This is one of the best soups I’ve ever made. I didn’t think it could be better but SURPRISE, it is even tastier the next day. The fresh herbs and lime at the end?!? ***chefs kiss***
AND A BIG ***CHEF’S FRENCH KISS*** BACK AT YA!!!
🌈🥖💕