Curried Chicken Soup

chicken soup with curry powder and apple, mulligatawny

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  • Total: 85 mins
  • Prep: 20 mins
  • Cook: 65 mins
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
337 Calories
16g Fat
27g Carbs
22g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8 Servings
Amount per serving
Calories 337
% Daily Value*
Total Fat 16g 21%
Saturated Fat 7g 33%
Cholesterol 69mg 23%
Sodium 610mg 27%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 15%
Protein 22g
Calcium 96mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious chicken soup has ​the wonderful flavor of curry powder and other spices, along with tomatoes, apples, a little rice, and diced vegetables. Serve this soup with biscuits or crusty rolls, or make it for a soup and sandwich supper. The soup is similar to a Mulligatawny soup.

See the tips and variations and the reader comments for some ideas for additional ingredients and flavor.


  • 1 to 1 1/4 pounds boneless chicken breast or tenders
  • 4 tablespoons butter
  • 1 medium onion (diced, about 1 cup)
  • 1 carrot (diced)
  • 1 rib celery (diced)
  • 1/2 cup green bell pepper (finely chopped)
  • 1 large Granny Smith apple (peeled, cored, and diced)
  • 1 clove garlic (minced)
  • 1/4 cup plus 1 tablespoon flour
  • 1 teaspoon curry powder, or to taste
  • 1/2 teaspoon mace or nutmeg
  • 1/2 teaspoon salt
  • pepper to taste
  • 4 cups chicken broth
  • 1 can (14 1/2 ounces) diced tomatoes
  • 2 teaspoons lime juice or lemon juice
  • 1 to 2 tablespoons long-grain rice, optional

Steps to Make It

  1. Cut the chicken into small cubes.

  2. Melt the butter in a large saucepan over medium-low heat. Add chicken, onion, carrot, celery, bell pepper, and apple. cook, stirring, until onion is tender, about 6 to 8 minutes. Add the garlic and cook for 1 minute longer.

  3. Stir the flour into the chicken and vegetable mixture and continue cooking, stirring, for 2 minutes.

  4. Add the curry powder, nutmeg, salt, pepper, chicken broth, tomatoes, and lime juice. Bring to a boil; reduce heat, cover, and simmer for 45 to 60 minutes.

  5. Add the rice about 20 minutes before done, if using.

  6. Garnish servings as desired. 

Tips and Variations

  • Add a few tablespoons of fresh chopped cilantro to the soup just before serving, or garnish servings with fresh chopped cilantro.

  • Garnish servings with sliced green onion tops.

  • Garnish servings with sliced or slivered lightly toasted almonds.

  • Add 3 strips of cooked diced or crumbled bacon to the soup.

Reader Comments

"I love this soup, but for my taste, I added two key ingredients - a can of coconut milk and fresh corn cut straight from the cob - I cut the fresh sweet corn off the cob then scrape the cob with the knife to get the juices (I use three ears of corn). These two additions add a creaminess and sweetness that I thought, for my taste, was lacking. Great recipe, though and it is now a staple at my house!" — H.H.

"My husband loved it and it was easy to make. I did not put any celery or green pepper. I used nutmeg, not mace. I used white rice not long grain rice. I was worried it was going to be too strong but it turned out perfect." — S.C.

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