If there’s one soup recipe my family asks for each week, it’s this curry chicken soup. It’s made with tender chicken, fiber-rich lentils, and cozy vegetables, so it’s a complete meal in a bowl. This recipe is easy to throw together, all in one pot!
(And it’s naturally gluten-free and dairy-free.)
I originally developed this soup for the Instant Pot years ago, so you can find that tested variation below, but I recently revisited it to make sure you could make it on the stovetop, too. However you make it, it’s delicious and will likely be added to your regular dinner rotation.
⭐⭐⭐⭐⭐ Featured Review “Can’t get enough of this soup, the flavours are amazing and it is wholesome and healthy. I’m off to make another batch now!! It freezes well too.” – Carol
Ingredients You’ll Need
- Chicken Thighs. I love using boneless chicken thighs, rather than breasts, in this recipe because they become fall-apart tender as they simmer in the broth. (And they cook quickly!) But I’ll share tips below if you’d rather use chicken breasts.
- Red Lentils. This recipe specifically calls for red lentils because they practically dissolve as they cook, thickening the soup without using flour. If you use brown or green lentils, you’ll need to extend the cooking time, and the overall texture will change.
- Veggies. Carrot, onion, and celery are the perfect trifecta for soup bases. If you use the Instant Pot to cook this, you won’t even need to saute them first.
- Curry Powder . This pantry staple adds flavor without a special item on your grocery list. Since curry powders can vary in flavor and spice level, you may want to start with less and add more to taste as you go.
- Garlic and Ginger. These two aromatic ingredients add a major flavor boost!
- Coconut Milk. This adds dairy-free creaminess right before serving. Use full-fat coconut milk that has been stirred well before measuring.
How to Make Chicken Curry Soup
Step 1:
Arrange a large pot over medium-high heat on the stove top and let it preheat for 1 to 2 minutes. Once the surface is hot, add a drizzle of olive oil, then sauté the onion, carrot, and celery. Stir often until the veggies start to soften, about 5 minutes.
Then add in the minced garlic, ginger, and curry powder. Stir for 1 more minute, just until everything smells fragrant.
Step 2:
Next, add in the water or veggie broth, along with the dry red lentils and boneless, skinless chicken thighs. Season with salt and black pepper, then bring the liquid to a boil.
As soon as the soup starts boiling, lower the heat and cover the pot. Let the soup simmer covered for 20 to 30 minutes. (The chicken is usually cooked in 20 minutes, but the longer you simmer it, the more flavorful the soup will be.)
Step 3:
Use tongs to remove the cooked chicken from the soup and transfer to a cutting board. Shred the chicken with two forks, or cut it into small chunks with a knife. Then return the chicken pieces to the soup and stir in the coconut milk.
For an added boost of color and flavor, stir in a handful of freshly chopped cilantro. Carefully taste the soup (it’s hot!) and adjust the seasoning. You can add extra salt to boost the flavor, or a squeeze of lemon juice.
Serving and Storage Tips
Serve this soup warm with lemon wedges on the side, if desired. I like to add a squeeze of lemon juice directly over my bowl just before eating it. For a heartier meal, you can also serve it with cooked rice or quinoa .
Leftover soup can be stored in an airtight container with a lid for up to 4 days. Reheat it on the stovetop or in the microwave for an easy lunch or dinner.
IngredientsUS CustomaryMetric1x2x3x
- 1 tablespoon olive oil
- 1 yellow onion
- 3 carrots , chopped
- 3 celery stalks , chopped
- 1 clove garlic , minced
- 1 tablespoon freshly minced ginger
- 4 teaspoons curry powder
- 4 cups vegetable broth
- 1 cup red lentils
- 1 pound boneless, skinless chicken thighs
- Fine sea salt and ground black pepper (I use Real Salt brand)
- ½ cup full-fat coconut milk
- Squeeze of fresh lemon juice
Instructions
- Heat the olive oil in a skillet over medium-high heat, and saute the onion, carrot, and celery until they start to soften, about 5 minutes. Add in the garlic, ginger, and curry powder, and stir until fragrant, about one more minute.
- Add in the broth and lentils, and give the pot a stir, then place the chicken thighs directly into the broth. Season with 1 teaspoon of salt and ½ teaspoon of black pepper, and bring the soup to a boil.
- Once boiling, lower the heat to a simmer and cover the pot, letting the soup cook until the lentils are tender and the chicken is cooked-through, about 30 minutes. (You can use a thermometer to make sure the chicken reaches an internal temperature of 165ºF, or you can slice into it to check.)
- Use tongs to transfer the chicken thighs to a cutting board, then use two forks to shred them into bite-sized pieces. Return the chicken to the pot, and stir in the coconut milk. Adjust seasoning to taste, adding more salt if needed. (I usually add an extra ½ teaspoon, but it will vary depending on the sodium in the broth that you use.)
- Serve with freshly ground black pepper and a squeeze of fresh lemon juice, if desired. (The lemon helps brighten up the flavor!) Leftovers can be stored in an airtight container for up to 4 days.
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Notes
Nutrition
More Soup Recipes to Try
- Chicken Vegetable Soup
- Curried Butternut Soup
- Lentil Sweet Potato Curry
- Turmeric Chicken Soup
Curry Chicken Soup (Stove or Instant Pot)
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion
- 3 carrots , chopped
- 3 celery stalks , chopped
- 1 clove garlic , minced
- 1 tablespoon freshly minced ginger
- 4 teaspoons curry powder
- 4 cups vegetable broth
- 1 cup red lentils
- 1 pound boneless, skinless chicken thighs
- Fine sea salt and ground black pepper (I use Real Salt brand)
- ½ cup full-fat coconut milk
- Squeeze of fresh lemon juice
Instructions
- Heat the olive oil in a skillet over medium-high heat, and saute the onion, carrot, and celery until they start to soften, about 5 minutes. Add in the garlic, ginger, and curry powder, and stir until fragrant, about one more minute.
- Add in the broth and lentils, and give the pot a stir, then place the chicken thighs directly into the broth. Season with 1 teaspoon of salt and ½ teaspoon of black pepper, and bring the soup to a boil.
- Once boiling, lower the heat to a simmer and cover the pot, letting the soup cook until the lentils are tender and the chicken is cooked-through, about 30 minutes. (You can use a thermometer to make sure the chicken reaches an internal temperature of 165ºF, or you can slice into it to check.)
- Use tongs to transfer the chicken thighs to a cutting board, then use two forks to shred them into bite-sized pieces. Return the chicken to the pot, and stir in the coconut milk. Adjust seasoning to taste, adding more salt if needed. (I usually add an extra ½ teaspoon, but it will vary depending on the sodium in the broth that you use.)
- Serve with freshly ground black pepper and a squeeze of fresh lemon juice, if desired. (The lemon helps brighten up the flavor!) Leftovers can be stored in an airtight container for up to 4 days.
