Chicken Curry Soup | Curry Chicken Soup Recipe

Reproduce the flavors of your favorite chicken curry in this Chicken Curry Soup without the use of any curry powder. At all. This Instant Pot soup is delicious, nourishing, and quite authentic tasting–even though I completely made it up.

Overhead image of Chicken Curry Soup in a white bowl with a wooden spoon laying next to it on a table.

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Sometimes I like to take otherwise complicated recipes and make them easier while adding my own little twist to them. Other times I like to completely make something up because it sounds good in my head. This Chicken Curry Soup is definitely the latter, and my heavens did it turn out tasting incredible!

What Makes This Chicken Curry Soup So Fabulous

This Chicken Curry Soup is a delicious blend of vegetables, chicken, and the spice from the curry mixture. You can leave it as is, or you can blend it to make it smooth with an immersion blender. Either way, you’re to love the authentic Indian flavors in this simple yet delicious Indian chicken soup recipe.

Is Curry Considered A Soup?

The word curry, or Kari, is just a sauce or gravy. So ANYTHING cooked with water, resulting in meat, vegetables, or beans covered in sauce would be regarded as a curry.

So yes, since soup is generally meat, veggies, or beans in a thin sauce, curry is considered a soup.

How To Make Chicken Curry Soup

  1. Put all the ingredients into the Instant Pot and cook under high pressure for 10 minutes, using natural pressure release afterward.
  2. Remove and shred chicken, then mix it back into the soup.
  3. Serve warm and enjoy!

Tips And Tricks For Making Chicken Curry Soup

  • If you’re on a full liquids diet, use an immersion blender to get the right consistency.
  • You could make this Chicken Curry Soup on the stovetop in a pot over a medium-low flame until the chicken was cooked. You might need to add a cup of water if you’re doing this over the stovetop.
  • I also think this would work in a crockpot on high for 4 hours or low for 8 hours. I’ve not tested this, so if it works out let me know in the comments!
  • If you’re going to make this Chicken Curry Soup recipe, make sure you use fresh Garam Masala! It makes such a huge difference in how it tastes!

Looking For More Great Indian Soup Recipes? Check These Out!

Close up image of Chicken Curry Soup in a white bowl.

So if you’re looking for a quick yet delicious dump-and-cook recipe for dinner tonight, make this Chicken Curry Soup! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!

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Chicken Curry Soup

Chicken Curry Soup

Reproduce the flavors of your favorite chicken curry in this Chicken Curry Soup without the use of any curry powder. This Instant Pot soup is SO good!

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Prep Time: 5 minutes

Cook Time: 10 minutes

Natural Pressure Release: 5 minutes

Total Time: 20 minutes

Course: Main Courses, Soups

Cuisine: Indian

Keyword: Chicken Curry Soup, Currry Soup, Instant Pot Chicken Curry Soup

Servings: 6

Calories: 295kcal

Author: Urvashi Pitre
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

  • 1 pound (453.59 g) Boneless Skinless Chicken Thighs, skinless
  • 1.5 cups (360 g) Full-Fat Coconut Milk
  • 1/2 (0.5 ) Onion, finely diced
  • 3-4 cloves (3 cloves) Garlic, crushed
  • 2 inch (2 inch) Minced Ginger, finely chopped
  • 1 cup (96 g) Mushrooms, sliced
  • 4 ounces (113.4 g) baby spinach
  • 1 teaspoon (1 teaspoon) Kosher Salt
  • 1/2 teaspoon (0.5 teaspoon) Turmeric
  • 1/2 teaspoon (0.5 teaspoon) Cayenne Pepper
  • 1 teaspoon (1 teaspoon) Garam Masala
  • 1/4 cup (4 g) Cilantro, chopped

Instructions

Tips And Tricks For Making Chicken Curry Soup

  • If you’re on a full liquids diet, use an immersion blender to get the right consistency.
  • You could make this Chicken Curry Soup on the stovetop in a pot over a medium-low flame until the chicken was cooked. You might need to add a cup of water if you’re doing this over the stovetop.
  • I also think this would work in a crockpot on high for 4 hours or low for 8 hours. I’ve not tested this, so if it works out let me know in the comments!
  • If you’re going to make this Chicken Curry Soup recipe, make sure you use fresh Garam Masala! It makes such a huge difference in how it tastes!

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Nutrition

Calories: 295kcal | Carbohydrates: 5g | Protein: 15g | Fat: 25g | Fiber: 1g | Sugar: 1g

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Don’t forget to check out my other Best-selling Instant Pot Cookbooks!

Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.