The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Chicken Curry Soup is loaded with shredded chicken and veggies, has a creamy curry broth, and is topped with almonds and green onions.
It costs approximately $18.25 to make this recipe. The recipe makes a lot and serves twelve. That works out to cost about $1.52 per serving.
For more curry recipes, try my Slow Cooker Chicken Curry, Cranberry-Pecan Curry Rice, and my Yogurt Curry Dip.
This Creamy Chicken Curry Soup is a Big City Soup in Salt Lake City Copycat Recipe. This recipe makes a ton, so grab some friends and grab a bowl!
I had this Creamy Chicken Curry Soup this past fall at a friend’s house. I immediately got the recipe from her because it was SO. GOOD.
This recipe is a copycat recipe from a restaurant that is now closed in Salt Lake City called Big City Soup. I’m not sure this is a copycat because I’ve never eaten at Big City Soup, but I know that it is completely DE-LICIOUS!
This Chicken Curry Soup recipe is easy to make. It is filled with chicken in a creamy curry broth. The Indian flavored chicken soup is hearty and satisfying. Serve the soup alongside some Naan bread or a piece of crusty bread like this 1-Hour French Bread.
Ingredients and Estimated Cost
Per Serving Cost: $1.52
Recipe Cost: $18.25
- 1 cup butter – $1.76
- 1 ½ cups all-purpose flour – $0.29
- ½ cup Madras curry powder – $2.93
- 2 Tablespoons olive oil – $0.28
- 1 stalk celery – $0.09
- 1 large white onion – $0.70
- ¼ cup garlic – $1.84
- 3 (14 ounces) cans diced tomatoes – $1.92
- 6 cups low-fat milk – $0.96
- 2 Tablespoons fresh thyme leaves – $0.20
- 2 bay leaves – $0.06
- 1 Tablespoon white pepper – $0.48
- 1 Tablespoon salt – $0.03
- 3 cups heavy cream – $3.51
- 2 cups shredded chicken – $2.08
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Chicken Curry Soup
- First, using a large sauce pan, melt the butter.
- Then, stir in the flour and stir for about fifteen minutes. Set the roux aside.
- Next, in a 10-inch skillet, toast the curry powder for about two to three minutes.
- In a large pot, add the olive oil, celery, onion, and garlic. Cook until the veggies are softened.
- Then add in the tomatoes, chicken broth, milk, thyme leaves, bay leaves, salt and pepper. Bring the mixture to a low boil.
- Slowly mix in the roux and then add the curry powder and stir until it is combined.
- Add the heavy cream and let it simmer for twenty minutes.
- Finally, remove the bay leaves and add the chicken.
- Cook until it is heated through and then ladle the soup into bowls before serving.
***For complete recipe instructions, see the recipe card below.
Recipe Variations
- Instead of chicken, you can add in extra veggies and two cans of drained chickpeas.
- This recipe calls for Madras curry powder which is a little hard to find. While my local grocery store didn’t carry it, World Market did! If you can’s find it, you can use regular curry powder in a pinch.
Storage Tips
SERVE: Serve the soup with sliced almonds and green onions. You can keep the soup out for no longer than two hours before it needs to be covered and stored.
STORE: Store the soup in an airtight container in the refrigerator for 4-5 days.
FREEZE: Place the cooled soup in freezer-safe gallon bags or container.
THAW: Thaw the soup in the refrigerator overnight.
REHEAT: Slowly reheat the soup on the stovetop over medium heat until heated through. You don’t want to heat this soup too quickly because you will break the cream.
Recipe FAQs
This Chicken Curry Soup recipe has a creamy broth base and is filled with savory spices and vegetables. See the recipe card below for the exact measurements of the ingredients used in this recipe.
Curry is a sauce generally served over rice. For this recipe it’s diluted and served as a soup.
More Soups
- Potato Corn Chowder
- Copycat Panera Broccoli Cheese Soup
- Slow Cooker Loaded Baked Potato Soup
- Creamy Pumpkin Lentil Soup
- Easy Chicken Barley Soup
- Copycat Olive Garden Zuppa Toscana
- Shortcut Italian Wedding Soup
- Creamy Vegetable Soup
- Slow Cooker Taco Soup
- Low Carb Slow Cooker Broccoli Cheese Soup
Chicken Curry Soup
Ingredients
FOR THE ROUX:
- 1 cup butter
- 1 ½ cup all-purpose flour
FOR THE SOUP:
- ⅓ cup Madras curry powder
- 2 Tablespoons olive oil
- 1 stalk celery chopped
- 1 large white onions chopped (about 1 ½ cup)
- ¼ cup minced garlic
- 3 (14-ounce cans) diced tomatoes drained
- 6 cups low-sodium chicken broth
- 6 cups low-fat milk
- 2 Tablespoons fresh thyme leaves
- 2 bay leaves
- 1 Tablespoon white pepper
- 1 Tablespoon salt
- 3 cups heavy cream
- 2 cups shredded chicken I used rotisserie chicken
FOR GARNISH:
- green onions chopped
- sliced almonds lightly toasted
Instructions
MAKE THE ROUX:
- In a large saucepan over medium heat, melt the butter.
- Add flour and stir with a wooden spoon to combine.
- Cook, frequently stirring, until the roux is the color of peanut butter, about 15 minutes. Remove from the heat and set aside.
MAKE THE SOUP:
- In a 10-inch skillet over medium heat, stirring constantly, toast the curry powder until fragrant and begins to brown; about 2-3 minutes. Transfer to a plate and set aside.
- In a large pot (at least 7 quarts) over medium heat, add the olive oil and cook celery, onion, and garlic until the onions are translucent and the vegetables are softened about 8 minutes.
- Add tomatoes, chicken broth, milk, thyme leaves, bay leaves, salt, and pepper to a low boil.
- Slowly add the roux, and stir to combine. Add the curry powder, and stir until blended.
- Add the heavy cream, reduce the heat to low, and simmer for 20 minutes.
TO FINISH:
- Remove the bay leaves, and add the chicken. Cook until heated through, about 5 minutes.
- Ladle the soup into bowls and garnish with green onions and almonds.
ladygourmetCatheri says
These are beautiful soups to keep you warm all winter!!
Jillian says
Thanks so much!
Michelle De La Cerda says
Looks delicious!!!! Love curry.
debra says
I love curry too, this looks amazing!!!
Jillian says
Thanks, Debra!
joylovefood says
This sounds amazing! Creamy chicken curries and soups are some of my favorite foods so this combo of the two is right up my alley!
Pam says
I’m always looking for new and different soup recipes in cold weather so this is perfect!
Tania | Fit Foodie Nutter says
I love curries and having a curry soup sounds like the best idea ever! Especially in this weather! So looking forward to trying this.
Alisa Infanti says
This soup was so good and such a great change from regular chicken soup!
Kathryn Donangelo says
This chicken curry soup is so creamy and love all of the flavors! This was one of my first curry dishes that I’ve made and it was delicious!
Toni Dash says
I love how comforting this is!! Thanks for the recipe!
Ieva says
This soup was amazing! Beautifully spiced, extremely creamy, filling, decadent – DELICIOUS! And I just loved the finishing touches – toasted almonds on top add so much texture and just a lovely nutty aroma to the dish – definitely recommend it!
Janessa says
Yum, loved the flavour in this soup! Can’t wait to make it again.
Jacqueline says
I would never have thought of this but it looks so good.
Kathleen says
This hearty, creamy and delicious soup is going on my must make list right now! Yummy!