Curried Chicken Vegetable Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 165.7
  • Total Fat: 7.4 g
  • Cholesterol: 28.2 mg
  • Sodium: 622.3 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 12.3 g

View full nutritional breakdown of Curried Chicken Vegetable Soup calories by ingredient
Submitted by:


I had a version of this soup at a restaurant and thought I could make it at home. Here is my creation. I had a version of this soup at a restaurant and thought I could make it at home. Here is my creation.
Number of Servings: 7


    2 tbsp canola or grapeseed oil
    3/4 cup finely chopped onions, any variety (yellow, sweet, scallions, etc)
    3/5 cup finely chopped carrot matchsticks
    1/2 cup finely chopped broccoli
    3/4 cup frozen corn
    4 oz can finely chopped mushrooms, unsalted
    1/3 cup finely chopped bell pepper (any color/variety)
    2/3 cup finely diced celery, including leaves if possible
    1 1/2 tsp minced garlic
    1/2 tsp Pepper, black
    1 tsp Kosher Salt
    1 tbsp Curry powder
    4 cups unsalted chicken stock
    6 oz rotisserie (or other pre-cooked) chicken, chopped into bite-sized pieces
    2 1/2 cups 2% Milk


Substitute 1/2 of the 2% milk with coconut milk for a richer, creamier soup.

My husband suggested pureeing the soup a little, right before adding the chicken. He didn't want the vegetables to be totally smooth, but just a little less chunky.


IN a large soup pot, heat the oil over medium-high heat. When the oil is hot add all of the vegetables (onions through garlic). Saute, stirring frequently, for 5 minutes.

ADD the spices and chicken stock. Stir. Bring to a boil.

ADD the chicken. Reduce heat to medium-low and cook for 5-10 minutes.

ADD the milk. Reduce the heat to low. Cover and simmer gently for 15 minutes.


Serving Size: Makes 7 1-cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user DILBERTA.

Rate This Recipe