Chicken curry soup with vegetables – a creamy chicken soup with potatoes.
This chicken curry soup with vegetables is a true family favourite.
A mild, creamy and flavoursome chicken soup with potatoes, carrots and peas that tastes a little like a classic Danish kylling i karry (chicken in curry sauce) – just in soup form. It is hearty, filling and a huge hit with children and adults alike.
I use a whole chicken for this recipe, and it really does make all the difference. When you poach a whole chicken, you get a natural, full-flavoured stock that forms the base of the soup’s rich taste. It gives both depth and warmth – and a particular roundness you simply don’t get in the same way from breast meat alone.
While the chicken simmers, prepare the vegetables. The soup is built up with curry powder, turmeric, onion, garlic and stock, which is brought to a good boil before the potatoes and carrots go in. Finally, the chicken meat and peas are stirred in, and a small splash of cream rounds off the soup so it is pleasantly creamy without feeling heavy.
The result is a warm, hearty, child-friendly curry soup that is just as good on a weeknight as at the weekend.
Chicken breast instead of a whole chicken
If you want to save a little time, you can use chicken breast instead of a whole chicken.
Just bear in mind that the flavour of the soup depends on the stock – so make a strong base. For roughly 1.2 litres of liquid I recommend at least three stock cubes, so you still get the deep, rounded flavour that otherwise comes naturally from poaching a chicken.
You will still get a mild, creamy and delicious soup – but the flavour gets that extra lift when the stock is given a little extra care.
Chicken curry soup with vegetables
Ingredients
For the chicken
- 1 large fresh chicken
- (or 600 g chicken breast – see intro)
- 10 peppercorns
- 2 chicken stock cubes
- Vegetable trimmings, e.g. spring onions, carrots, celery
- Salt
- Water
For the soup
- 30 g butter
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tsp curry powder
- 1 tsp ground turmeric
- 2 tbsp plain flour
- 1,2 l chicken stock (from poaching the chicken)
- 700 g potatoes, diced
- 350 g carrots, diced
- 150 ml cream whipping cream (38% fat)
- 300 g peas
- 1/2 lemon, juice of
- Salt and freshly ground pepper
Method
- Place the chicken in a large pot, breast side down, and cover with water. Add the peppercorns, stock cubes, salt and a few mixed vegetables.*Use vegetable trimmings or whatever you have to hand – they are simply there to add more flavour to the stock.*If you are using chicken breast for the recipe, you can simply poach it in a little stock – it needs about 10 minutes, depending on size. In that case I recommend making a fresh batch of stock for the soup.
- Bring the chicken to the boil and skim off any foam from the surface. Turn down the heat and let the chicken simmer, covered, over a low heat for about 45 minutes, depending on its size.Meanwhile, prepare the vegetables for the soup.
- Lift out the chicken and strain the stock to remove the vegetables, peppercorns and so on, then measure out the amount given in the ingredient list.Leave the chicken to rest while you make the soup.
- Melt the butter in the pot and fry the onion and garlic until the onion is soft and translucent.
- Add the curry powder and turmeric and heat through briefly, then whisk in the flour and cook it for a moment.
- Now add the stock a little at a time, whisking well until the soup is smooth and free of lumps.
- Add the potatoes and carrots to the stock and simmer, covered, until tender.Meanwhile, pull the chicken meat off the bones and cut it into bite-sized pieces.
- When the vegetables are tender, add the cream, chicken and peas and heat the soup through well.
- Before serving, season to taste with lemon juice, salt and freshly ground pepper.
Nutrition
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