This Chicken Curry Soup is loaded with shredded chicken and veggies, has a creamy curry broth, and is topped with almonds and green onions.
Course Soup
Cuisine American, Indian
Prep Time 5 minutesminutes
Cook Time 50 minutesminutes
Total Time 55 minutesminutes
Servings 12people
Calories 574kcal
Author Adapted from The Salt Lake Tribune
Cost $18.25
Ingredients
FOR THE ROUX:
1cupbutter
1 ½cupall-purpose flour
FOR THE SOUP:
⅓cupMadras curry powder
2Tablespoonsolive oil
1stalk celerychopped
1largewhite onionschopped (about 1 ½ cup)
¼cupminced garlic
3(14-ounce cans)diced tomatoesdrained
6cupslow-sodium chicken broth
6cupslow-fat milk
2Tablespoonsfresh thyme leaves
2bay leaves
1Tablespoonwhite pepper
1Tablespoonsalt
3cupsheavy cream
2cupsshredded chickenI used rotisserie chicken
FOR GARNISH:
green onionschopped
sliced almondslightly 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.