Golden Curry Chicken Soup

Prep Time: 30

Cook Time: 1 45

Servings: 8 servings

This golden curry chicken soup is rich, creamy, and full of flavour — made with tender chicken, aromatic spices, vegetables, and rice. It’s inspired by Simply Recipes’ Mulligatawny Soup, but I’ve adapted it just a bit to suit my taste. A deeply comforting bowl that tastes even better the next day and freezes beautifully.

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Ingredients

For the Stock & Chicken:

1 whole chicken approx. 1.3kg
1 tsp salt
6 cups water 1.5L

For the Soup:

3 medium/large carrots cut into bite-sized pieces
2 celery sticks including leaves, chopped
2 large onions cut into wedges
3 cloves garlic finely chopped
2 tbsp oil for sauteing
1 knob butter for sauteing
4 tsp curry powder adjust to taste
1 tsp cinnamon
1 tsp nutmeg
5 cups chicken stock from cooking the chicken, add water if needed
2 large bay leaves
2-3 Granny Smith apples peeled and chopped
½ cup white rice basmati works well
Salt and black pepper to taste
½ – ¾ cup 125 – 180mls cream or coconut cream (adjust to preference)

Instructions

To prepare the stock, place the whole chicken in a large pot with salt and water. Bring to a boil, cover with a lid, then reduce the heat and let it simmer for about 70 minutes. Once cooked, remove the chicken with tongs and set it aside in a bowl. Strain the stock into a jug and set it aside. This step can also be done a day in advance.
In a large pot, heat a little oil to cover base of pan and a knob of butter. Add the chopped carrots, celery, onions, and garlic, stirring to coat them in the oil and butter. Cook over medium heat, stirring often, until the vegetables have softened slightly, about 10 minutes.
Stir in the curry powder, adjusting the amount depending on spice preference, along with cinnamon and nutmeg. Cook for a minute to allow the spices to bloom. Pour in the reserved chicken stock, then add the bay leaves. Bring the mixture to a boil, cover with a lid, reduce the heat, and let it simmer for 10 minutes. If you don’t have 5 cups of stock, make it up with water.
Peel and chop the apples into large or small pieces, depending on preference. Add them to the pot along with the rice. Bring the soup back to a boil, cover, and simmer for another 15 minutes.
While the soup is simmering, pull apart the chicken into large pieces, discarding the skin and bones. Keep the drumsticks aside if desired, as they can be pan-fried later for another meal.
Once the rice is cooked and the vegetables are tender, taste the soup and adjust the seasoning with salt and black pepper. Stir in the shredded chicken and let it warm through for a couple of minutes.
Remove the pot from the heat and stir in cream or coconut cream, adding more for extra richness. Give the soup a final stir and taste test before serving.

Video

Notes

This soup tastes even better the next day and freezes beautifully.
Cream gives a rich finish, while coconut cream is a delicious dairy-free alternative, or you could use half cream and half coconut cream.
Inspired by Simply Recipes’ Mulligatawny Soup — I’ve adapted it just a bit to suit my taste.