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.
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.
- 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.
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.
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.
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Chicken Curry Soup
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
- green onions chopped
- sliced almonds lightly toasted
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.
- 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.