Best 5 Butter Chicken Soup Recipes

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Butter chicken soup is a creamy, flavorful dish that combines the classic flavors of Indian cuisine with the comfort of a warm bowl of soup. Its origins can be traced back to the bustling streets of Delhi, where it is a popular street food. Rich, creamy butter chicken soup is made with tender chicken, a blend of spices and herbs, and a creamy tomato sauce. Whether you are looking for a quick and easy weeknight meal or a comforting dish to warm you up on a cold day, butter chicken soup is a versatile and delicious choice.

Let's cook with our recipes!

BUTTER BALLS FOR CHICKEN BROTH OR NOODLE SOUP



Butter Balls for Chicken Broth or Noodle Soup image

Because food prices are going through the roof I decided to post. Use day old or older bread. Use the crusts also. This is a German recipe from my relatives.You don't have to use cream, evaporated milk, half and half will do. I use "I Can't Believe it is Butter" spread instead of butter or margarine. It is my posted recipe and it works well. The idea is taste, not cost. Cook the last five minutes in chicken noodle soup or vegetable soup. Note: You can use Egg Beaters instead of the eggs. Add a dash of cornstarch to the Eggbeaters.

Provided by Montana Heart Song

Categories     Breads

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 loaf day old sliced white bread
1/2 cup margarine or 1/2 cup butter, melted
1/2 cup evaporated milk or 1/2 cup half-and-half cream
4 eggs, beaten
1/8 teaspoon salt
1/8 teaspoon allspice

Steps:

  • Toast the bread slices in a 400°F oven until brown on one side.
  • Flip over and toast on the other side. Cool.
  • Take very dry bread slices and pulse in a blender or food processor until very fine crumbs.
  • Place in a large bowl and mix margarine. and cream and eggs, salt and allspice all at once. Mix well. Shape in 1 inch balls.
  • Take a large slotted spoon and lower 3 or 4 balls into the boiling or simmering liquid at a time. Cook 5 to 7 minutes. Serve immediately.
  • Note: If you have extra large loafs of bread ie. sandwich slices loafs of bread you my have to add some warm milk to form the balls.
  • Do not be shy in squeezing to form the balls.
  • Extras to add if desired: A little dried parsley flakes, a very small square of cheese in the center.
  • Note: You can prepare ahead and freeze for use later. Do not keep over a month.

Nutrition Facts : Calories 444.9, Fat 25.1, SaturatedFat 6.7, Cholesterol 154.2, Sodium 847.9, Carbohydrate 43.4, Fiber 2, Sugar 3.9, Protein 11.3

AFRICAN CHICKEN PEANUT BUTTER SOUP



African Chicken Peanut Butter Soup image

Make and share this African Chicken Peanut Butter Soup recipe from Food.com.

Provided by Outta Here

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

3 lbs chicken pieces (legs and thighs work best)
1 large onion, chopped
2 garlic cloves, crushed
3 -4 tablespoons olive oil
1 tablespoon curry powder
1 teaspoon crushed red pepper flakes
2 quarts chicken broth
1 cup chunky peanut butter
1 (14 ounce) can diced tomatoes (no need to drain)
1 butternut squash, peeled, seeded and cubed
2 medium russet potatoes, peeled and cubed
salt and pepper, to taste

Steps:

  • Heat oil in large dutch oven over medium-high heat.
  • Saute onion and garlic, until onion is translucent. Stir in curry powder and red pepper flakes, and cook several seconds.
  • Push aside and add chicken pieces, a few at a time, and saute until golden brown.
  • Add broth and bring to a boil. Reduce heat, cover and simmer at least 25 minutes.
  • Stir in peanut butter and tomatoes.
  • Add three-fourths of the squash and cook down.
  • Add potatoes and remaining squash about 20 minutes before serving, cooking just until done, not falling apart.
  • Season with salt and pepper and ladle into bowls.

GHANAIAN CHICKEN AND PEANUT BUTTER SOUP



Ghanaian Chicken and Peanut Butter Soup image

This very traditional dish is intended to be served with Recipe #456094. There aren't a lot of ingredients, it's not hard to make and if you like peanuts, you will like this! This is modified from a recipe from Recipes for Fostering. Enjoy!

Provided by Nif_H

Categories     Chicken

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (3 lb) chicken, cleaned and cut into 16 portions
4 small onions, peeled and chopped
1 tablespoon ginger paste
1 1/2 teaspoons garlic paste
21 fluid ounces chicken stock
1 lb smooth peanut butter
18 ounces water
1 (14 ounce) can plum tomatoes
1 hot red pepper, de-seeded and roughly chopped
salt, to taste

Steps:

  • Place a large saucepan/casserole pot over a medium heat. Fry the chicken pieces, skin side down, for 10 minutes or until browned. Using tongs, turn the pieces of chicken over to seal the underside.
  • Stir in two of the onions, ginger and garlic for five minutes or until translucent and softened.
  • Pour in the chicken stock and season with salt. Bring to the boil then reduce the heat and simmer for 10 minutes.
  • In a separate small saucepan, mix together the peanut butter with the water. Gently bring the mixture to the boil, stirring occasionally to.
  • prevent burning and a lumpy mixture. Gently simmer for 5-10 minutes or until the oil from the peanut butter settles on the surface.
  • In a food processor, blend together the remaining two onions with the tinned tomatoes and red pepper. Add this mixture to the chicken and simmer for 5 minutes.
  • Finally, add the peanut butter mixture to the chicken pan and simmer for a further 30 minutes.
  • Optional - pour soup into a bowl and place rice ball in the middle.

CHICKEN AND VEGETABLE SOUP WITH PEANUT BUTTER



Chicken and Vegetable Soup with Peanut Butter image

This soup is perfect for cold weather. Its thick consistency makes it a good main course. My kids love it, maybe yours will, too.

Provided by Jasminka Vujic

Categories     Other Soups

Time 55m

Number Of Ingredients 12

3 Tbsp coconut oil
1 purple onion, small, or half a large one, diced
5 clove garlic, crushed
2 c cubed cooked chicken leftover meat (from roast, etc.)
2 c mixed vegetables, frozen (carrots, corn, peas, green beans... even okra is fine)
2 c squash or pumpkin, cooked and cubed, or shredded if using spaghetti squash
2 c broccoli, fresh or frozen
16 oz tomato sauce
8 c water or chicken broth
1 1/3 peanut butter
1 1/2 Tbsp salt, more or less can be added, according to your preferences
1 tsp each, spices: pepper, oregano, ginger, thyme, rosemary, if you like hot, add some chili or jalapeno peppers to taste

Steps:

  • 1. Put the first four ingredients in a large pot. Cook on high for 2-3 minutes, mixing with a wooden spoon. Cover, reduce heat to minimum and simmer for 10 minutes.
  • 2. Uncover the pot, increase heat to high, add frozen vegetables, cook another 3 minutes, constantly mixing with the wooden spoon. Reduce heat to minimum, cover and simmer for 5 minutes
  • 3. Add squash or pumpkin, increase heat to high, mix together with the other ingredients, and still mixing, add broccoli, still mix for another 2 minutes, cover and cook on low for 5 minutes.
  • 4. Uncover the pot, add tomato sauce, mix together with other ingredients, add water or broth, let it boil uncovered.
  • 5. After the soup has boiled, reduce heat to low, add peanut butter and mix well so it is well combined into the liquid. Increase heat, let boil again. Then reduce heat to low, add all the spices, cover, and let simmer for 5 minutes.
  • 6. Serve hot, with rice, or a piece of bread.

BUTTER CHICKEN SOUP



Butter Chicken Soup image

Make and share this Butter Chicken Soup recipe from Food.com.

Provided by JustJanS

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

1 boneless skinless chicken breast, around 200g
1 tablespoon lemon juice
1 tablespoon ground coriander
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon grated fresh ginger
2 garlic cloves, big ones, crushed
1 tablespoon butter
1 onion, finely chopped
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon grated gingerroot
1/4 teaspoon chili powder
400 g canned tomatoes, diced
2 tablespoons tomato paste
2 tablespoons plain flour
2 teaspoons brown sugar
3 cups chicken stock
1/4 cup basmati rice
1/4 cup light cream
natural yogurt and fresh coriander (to garnish)

Steps:

  • Marinade:.
  • Cut the meat into small pieces or slice thinly. Combine with the other ingredients in a glass bowl and refrigerate for at least 1 hour (or before you go to work in the morning).
  • Soup:.
  • Melt the butter in a medium saucepan and add marinated chicken and chopped onion.
  • Stir constantly until the chicken is sealed (white looking) and the onion is soft, add the dried spices and ginger, then stir in the tomatoes and chicken stock. When simmering, pour in the basmati rice, stir, and simmer for 10 minutes.
  • Mix together the tomato paste and flour and whisk, a little at a time, into the soup. Add the brown sugar and cream and season to taste.
  • Serve in soup bowls with a dollop of natural yoghurt, chopped fresh coriander and torn up naan bread for dunking.

Tips:

  • To make the soup creamier, blend some of the soup in a blender or food processor until smooth, then stir it back into the pot.
  • For a spicier soup, add more chili powder or cayenne pepper to taste. You can also add a diced jalapeño pepper for an extra kick.
  • If you don't have garam masala on hand, you can make your own by combining ground cumin, coriander, cardamom, black pepper, and cinnamon.
  • Serve the soup with a side of naan bread, basmati rice, or your favorite Indian flatbread.
  • Garnish the soup with fresh cilantro, chopped almonds, or a dollop of yogurt before serving.

Conclusion:

This creamy and flavorful butter chicken soup is a comforting and delicious meal that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will enjoy.

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