This Curried Cream of Chicken Soup is a luxurious twist on classic comfort food, offering a rich, velvety texture infused with the warm, earthy notes of curry powder. The base starts with sautéed onions and carrots, building a deep flavor profile before blending into a smooth, creamy puree. Tender chunks of poached chicken are stirred back in along with sweet, defrosted peas and a splash of half-and-half for richness. ItâÂÂs the perfect dish for chilly evenings, providing hearty satisfaction without being overly heavy. The combination of savory chicken stock, aromatic spices, and fresh herbs makes this soup a versatile meal that pairs beautifully with crusty bread or warm naan. Simple to prepare yet elegant enough for dinner parties, itâÂÂs a recipe that brings warmth and homestyle charm to any table.
Curried Cream Of Chicken Soup
Description
This Curried Cream of Chicken Soup is a luxurious twist on classic comfort food, offering a rich, velvety texture infused with the warm, earthy notes of curry powder. The base starts with saut&# 195;©ed onions and carrots, building a deep flavor profile before blending into a smooth, creamy puree. Tender chunks of poached chicken are stirred back in along with sweet, defrosted peas and a splash of half-and-half for richness. ItâÂÂs the perfect dish for chilly evenings, providing hearty satisfaction without being overly heavy. The combination of savory chicken stock, aromatic spices, and fresh herbs makes this soup a versatile meal that pairs beautifully with crusty bread or warm naan. Simple to prepare yet elegant enough for dinner parties, itâÂÂs a recipe that brings warmth and homestyle charm to any table.Ingredients
Directions
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Melt the butter in a large heavy-bottomed pot over medium heat.
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Add the chopped onions and carrots, cooking until they begin to soften, about 5 minutes.
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Stir in the curry powder and cook for 1 minute until fragrant.
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Pour in the chicken stock and add the parsley sprigs.
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Submerge the quartered chicken pieces into the liquid.
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Bring the soup to a boil, then reduce heat to low and cover.
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Simmer gently for 25-30 minutes, or until the chicken is cooked through and tender.
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Remove the chicken from the pot and let it cool slightly in the stock.
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Once cool enough to handle, remove the meat from the bones and dice it into bite-sized pieces.
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Reserve the diced chicken and discard the bones and parsley sprigs.
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Carefully pour the soup through a strainer into a large bowl to separate the solids from the liquid.
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Transfer the strained solids (onions, carrots, rice) into a food processor.
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Add 1 cup of the reserved liquid to the processor and blend until completely smooth.
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Return the pureed mixture to the pot with the remaining reserved liquid.
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Stir in the half-and-half and bring the soup to a gentle simmer.
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Add the diced chicken and defrosted peas to the pot.
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Simmer for an additional 15 minutes, or until the peas are heated through and the soup is hot.
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Season with salt and pepper to taste before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1367.2kcal
- % Daily Value *
- Total Fat 69.3g107%
- Saturated Fat 28.8g144%
- Cholesterol 365.8mg122%
- Sodium 476.0mg20%
- Total Carbohydrate 68.8g23%
- Dietary Fiber 17.8g72%
- Sugars 30.8g
- Protein 104.9g210%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
