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Curry Chicken Soup

“Despite the longer ingredient list, this yummy soup is quick and easy.” What a fantastic way to get veggies! —Jane Hacker, Milwaukee, Wisconsin
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    4 servings


  • 1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
  • 3 teaspoons canola oil, divided
  • 3/4 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1 cup chopped peeled apple
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1/4 cup tomato paste
  • 2 to 3 teaspoons curry powder
  • 1 teaspoon ground ginger
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons minced fresh parsley


  • In a large saucepan coated with cooking spray, cook chicken in 1 teaspoon oil for 4-5 minutes or until no longer pink. Remove chicken and set aside.
  • In the same saucepan, saute the onion, carrot, celery and green pepper in remaining oil for 4 minutes. Add apple; cook 2 minutes longer. Combine flour and salt. Sprinkle over vegetable mixture; cook and stir for 1 minute. Gradually stir in broth and tomato paste. Bring to a boil; cook and stir 1-2 minutes longer or until slightly thickened.
  • Stir in the curry, ginger and pepper flakes. Return chicken to saucepan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with parsley.
Nutrition Facts
1-1/2 cups: 183 calories, 5g fat (1g saturated fat), 31mg cholesterol, 752mg sodium, 19g carbohydrate (10g sugars, 4g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.

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Average Rating:
  • annaf27
    Dec 21, 2011

    I make this so that it comes out thicker and goes well over rice. I've been looking for a good curry recipe to adopt for my household and we love this one!

  • vbsteffer
    Dec 2, 2010

    This is wonderful with or without the tomato paste and using Turkey instead of chicken.

  • l2bake
    Nov 23, 2010

    I sweat for a week after eating this...then I remembered there was leftovers.Sigh...Needless to say I will not be making this again.

  • astadts
    Nov 3, 2010

    I thought the flavors were wonderful and it was easy to make. Perfect for a chilly winter day.

  • Sidras
    Nov 1, 2010

    I loved this soup! It was very easy to make and really warmed us up on a cold night. My husband suggests that I cut back a tad on the ginger next time.

  • leserenity
    Oct 29, 2010

    The stars weren't showing when I wrote the review

  • leserenity
    Oct 29, 2010

    this was excellent... we used coconut oil and it added to the curry flavor. Used a 6-oz can of tomato paste without a problem. We felt it "needed" something and these reviews mentioning RICE is probably that missing ingredient, so we'll try that next time. We have several vegetarian friends, so I am confident that this, with vegetable broth and garbanzo beans instead of chicken, will be a hit with them.It was awesome to make this with all the veggies and the apple fresh from our garden!

  • Sindaenie
    Oct 20, 2010

    This soup was great! The apples were a pleasant surprise and contrast when my palate was expecting potato. We added some cooked rice to leftovers the next day and it was great! Will make a double batch next time.

  • mjlouk
    Oct 20, 2010

    Wow! This was great. I never would have thought to put apple in soup but this tasted great! My only complaint was that it didn't make more! Next time I'll double the recipe

  • bisom11
    Oct 17, 2010

    This was delicious! Curry powder is one of my favorite flavors, and this soup wears it well. Great consistency with a little bit of a kick. Will definitely make this again!