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Chicken Curry Soup

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5 from 1 vote

Chicken Curry Soup

Course Dinner
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Calories 471kcal


  • 1/4 cup butter
  • 2 cups carrots sliced
  • 2 cups celery diced
  • 1 yellow onion diced
  • 3/4 cup all-purpose flour
  • 2 (12 ounce) cans low-fat evaporated milk
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 4 cups low-sodium chicken broth
  • 2 cups cooked white rice (Minute rice works great for this!)
  • 1 pound cooked diced chicken


  • Melt butter in a large pot over medium- high heat. Add carrots, celery and onion and sauté for 5 minutes.
  • Sprinkle flour on top of vegetables and cook for 2-3 minutes, or until flour begins to turn golden brown.
  • Gradually add milk, stirring continuously, then season with curry powder and salt. Stir in chicken broth and bring to a boil.
  • Cover, reduce heat to low and let simmer for 15 minutes.
  • Add cooked rice and chicken and let simmer for 10 more minutes.


MFP: MFF Chicken Curry Soup
January 2021


Serving: 1.1pounds | Calories: 471kcal | Carbohydrates: 42.6g | Protein: 30.9g | Fat: 10g

2 thoughts on “Chicken Curry Soup

  1. The pics don’t do this justice. It’s so yummy! We are lactose intolerant, so I use the lactose free evaporated milk.

  2. 5 stars
    This is fantastic! Goes together super fast and the flavor is great. You could add peas for color/flavor as well and adjust as needed. It is suppppper thick when I make it so I add water slowly until it’s the right consistency but it’s really one of my faves!

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