Curried Cream of Chicken Soup

Curried Cream Of Chicken Soup Recipe

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Jamallah Bergman


A different type of cream of chicken soup with a kick!

★★★★★ 1 vote
4 to 6


6 Tbsp
unsalted butter (1/2 stick)
2 c
finely chopped yellow onions
carrots, peeled and chopped
2 Tbsp
curry powder or more to taste
5 c
chicken stock
parsley sprigs
chicken ( 2 1/2 to 3 pounds), quartered
1/2 c
long grain rice (not converted or instant)
salt and pepper
1 c
half and half
10 oz
frozen peas, defrosted

How to Make Curried Cream of Chicken Soup


  • 1Melt the butter in a large heavy pot over low heat. Add the onion,carrots and curry powder and cook,covered, until the vegetables are tender, about 25 minutes; stir occasionally.
  • 2Add the stock,parsley, chicken and rice. Bring the soup to a boil,reduce the heat,and cover. Cook at a simmer until the chicken is done, skimming any foam from the cooking liquid as necessary, 25 to 30 minutes.
  • 3Cook the chicken in the stock. Remove the meat from the bones and dice it; reserve the meat.
  • 4Pour the soup through a strainer and transfer the solids to a food processor or use a food mill fitted with a medium disc. Add 1 cup of the cooking liquid and process until smooth. Reserve the rest of the liquid.
  • 5Return the pureed soup to the pot and add the half and half. Stir in about 4 cups more cooking stock,until the soup reaches the desired consistency.
  • 6Add the reserved diced chicken and defrosted peas and simmer the soup until the peas are tender, 15 minutes. Season with salt and pepper and serve immediately.

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About Curried Cream of Chicken Soup

Course/Dish: Chicken Soups, Cream Soups
Other Tag: Quick & Easy