Creamy Chicken Curry Soup
This past fall I had this Creamy Chicken Curry Soup at a friend’s house. I immediately got the recipe from her because it was SO. GOOD. Apparently this recipe is a copycat recipe from a restaurant that is now closed in Salt Lake City called Big City Soup. I’m not sure this is a copycat because I’ve never eaten at Big City Soup, but what I do know is that it is completely DE-LICIOUS!
Cook’s Note – Creamy Chicken Curry Soup:
*This recipe makes a TON! I’m talking 6 quarts of soup…that’s 24 cups! This recipe will feed 12 people, so invite some friends over for a soup party!
*You can freeze this soup by placing it in freezer-safe gallon bags or Tupperware. Thaw the soup in the refrigerator overnight and then heat SLOWLY on medium heat. You don’t want to heat this soup too quickly, because you will break the cream.
*This recipe isn’t for the faint of heart, it has a lot of calorie-packing ingredients like butter, cream, and milk.
*This recipe calls for Madras curry powder which can be a little hard to find. While my local grocery store didn’t carry it, World Market did!
Creamy Chicken Curry Soup #SouperJanuary
Author: Adapted from The Salt Lake Trubune
Recipe type: Soup
Cuisine: Indian, American
Prep time:
5 mins
Cook time:
50 mins
Total time:
55 mins
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Creamy Chicken Curry Soup - a Big City Soup in Salt Lake City Copycat Recipe. This recipe makes a TON so grab some friends, and grab a bowl! #Copycat #SouperJanuary
Ingredients
For the Roux:
1 cup butter
1½ cups all-purpose flour
For the Soup:
⅓ cup Madras curry powder
2 Tablespoons olive oil
1 stalk celery, chopped
1 large white onions, chopped (bout 1½ cups)
¼ cup minced garlic
3 (14-ounce) cans diced tomatoes, drained
6 cups low-sodium chicken broth
6 cups low-fat milk
2 Tablespoons fresh thyme leaves
2 bay leaves
1 tablespoon white pepper
1 tablespoon salt
3 cups heavy cream
2 cups shredded chicken (I used rotisserie chicken)
For Garnish:
green onions, chopped
sliced almonds, lightly toasted
Instructions
For the Roux:
In a large sauce pan over medium heat melt the butter. Add flour and stir with a wooden spoon to combine. Cook, stirring frequently, until the roux is the color of peanut butter, about 15 minutes. Remove from the heat and set aside.
For the Soup:
In a 10-inch skillet over medium heat, stirring constantly, toast the curry powder until fragrant and begins to brown; about 2-3 minutes. Transfer to a plate and set aside.
In a large pot (at least 7 quarts) over medium heat add the olive oil and cook celery, onion and garlic until the onions are translucent and the vegetables are softened, about 8 minutes. Add tomatoes, chicken broth, milk, thyme leaves, bay leaves, salt and pepper and bring to a low boil. Slowly add the roux, and stir to combine. Add the curry powder, and stir until blended. Add the heavy cream and reduce the heat to low and simmer for 20 minutes.
Remove the bay leaves, and add the chicken. Cook until heated through, about 5 minutes.
Ladle the soup into bowls and garnish with green onions and almonds.
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Hungry for more soup recipes?
Check out other recipes in my #SouperJanuary blog series!
Restaurant-Style Black Bean Soup
Sausage & Butter Bean Soup
Outback Steakhouse Walkabout Soup Copycat Recipe
Olive Garden Chicken & Gnocchi Soup
Easy Chipotle Chicken Tortilla Soup
Roasted Cauliflower Soup
Creamy Vegetable Soup
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