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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:
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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.
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.
Video
Notes
Nutrition
More Soup Recipes to Try
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
Hi Megan, would it work to sub green lentils? I’m planning to make this soon and will report back, but I’ll see if I can track down red lentils first if you think it makes a big difference. Thanks!
Green lentils take longer to cook, and will hold their shape more, so they won’t “blend in” to this soup the way red lentils do. So, the soup might not look as thick, and you’ll notice the texture of the green lentils more. But, I think it should still taste good! You should also wait to add the salt until after the green lentils are tender, as salt tends to affect them more than it does red lentils.
Thanks for the reply! I grabbed some red lentils 😉
This soup is delicious! I splurged on a “gourmet” curry powder and it had plenty of curry flavor and a nice slow heat. I found this looking for recipes containing liver friendly ingredients as I’m working on healing mine. This was perfect and so easy in the instant pot. Thanks!
Made this tonight and turned out amazing! I used 2 cups water and 2 chicken broth, kept everything else the same. My picky none soup eating kids devoured it! I used my instant pot. Thank you for this recipe! And I was pleasantly surprised when I saw you used red lentils I rarely see it in recipes
Such a yummy, comforting soup! Perfect for the fall and holiday season. I loved it.
Just made this in my Instant Pot and love it! Another commenter is correct that it’s a relatively mild curry flavor, but that can be ramped up or left as is for more “sensitive mouths”. I made it with a mix of thighs and tenders I had in my freezer and it turned out great. Two thumbs up!
This soup was so delicious! It gave me all the fall feels and was so flavorful and comforting. I prepared the soup as directed but accidentally over did the coconut milk. Even with that mistake it was still delicious. This will definitely be a recipe that I put into rotation. Thanks, Megan!
Best winter savory soup! This is just what I need! This is your comforting curried chicken stew without the branded products – although I think Whole Foods Balti curry is the best EVER curry. I wanted to make this vegan! Thanks for the suggestion! I will try this. How long would it cook in Instant Pot?
Woohoo! On the menu for this week. Curry Chicken & Rice is one of my favorite dishes, so VERY EXCITED to try out this soup!
Does the cooking time change for the vegetarian version in the InstaPot?
I usually cook lentil soup for 10 minutes in the Instant Pot, with a 10 minute natural release, so it should be the same here!
Will brown lentils work? I can never find red.
I usually have to cook brown lentils in soup for about 25-30 minutes to get tender, but that should work, too.