Curry Soup with Shredded Chicken
40 min
Creamy, warming curry soup topped with shredded chicken, peas, and spring onion. The whole family goes back for seconds.
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Ready in under 30 minutes and thick enough to actually fill you up. Blended smooth with a splash of cream — weeknight dinner sorted.
Instructions
- 1
Cut the chicken fillets into strips.
- 2
Melt the butter in a pot. Sauté the onion until soft, then add the broccoli florets and cook for another couple of minutes.
- 3
Pour in ¾ of the stock and bring to a boil. Let it cook for 3–4 minutes, or until the broccoli is tender. Add the peas and bring everything back to a boil, then stir in the cream.
- 4
Blend the soup smooth with a stick blender or in a blender. If it's too thick, add more of the remaining stock and bring back to a boil.
- 5
Add the chicken strips and let them poach in the soup for 3–4 minutes. Season with salt and pepper.
Per average serving
296
Calories
kcal
24.3
Protein
g
19.7
Carbs
g
13.6
Fat
g
6.5g
Fiber
8.6g
Sugar
985mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
296
Calories
kcal
24.3
Protein
g
19.7
Carbs
g
13.6
Fat
g
6.5g
Fiber
8.6g
Sugar
985mg
Sodium
Tips from the kitchen
- Cut the chicken into thin, even strips so they all poach through in the same 3-4 minutes. Thick chunks will still be raw in the middle when the thin ones are done.
- Hold back that last quarter of the stock until after you blend. The soup is meant to be thick, and you can always thin it down, but you can't take liquid back out.
- Stir the cream in off a hard boil, not while it's roaring. Let it settle to a gentle simmer first so it blends in smoothly.
- Don't toss the chicken in until the soup is already blended and back to a simmer. It cooks fast and stays tender when it poaches gently rather than boiling hard.
- Use the frozen peas straight from the bag. They only need to come back to a boil, and overcooking them dulls that bright green color.
Ways to vary it
- Swap the broccoli for a couple of handfuls of fresh spinach if that's what you've got. Stir it in with the peas since it wilts in seconds.
- A squeeze of lemon or a little grated zest stirred in at the end brightens the whole pot, if you like things a bit sharper.
- For a meat-free version, leave out the chicken and top each bowl with a soft-boiled egg and some toasted seeds.
Storage & leftovers
Keeps in the fridge for 2-3 days in a sealed container. It freezes fine without the cream, so if you're planning ahead, freeze the blended soup and add the cream when you reheat. Warm it slowly on the stove and don't let it boil hard once the chicken is back in, or it'll go tough.
What to serve with it
A slice of crusty bread or a warm baguette is all it needs to mop up the bowl. A simple green salad on the side rounds out the meal.
UC
By Untrained ChefPublished 3 June 2026 · Updated 11 July 2026
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