Best 9 Curried Chicken Soup With Paneer Recipes

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Are you craving a warm, flavorful, and comforting soup that combines the richness of curry with the delicate flavors of chicken and paneer? Look no further! Curried chicken soup with paneer is a delightful dish that offers a harmonious blend of spices, creamy texture, and protein-packed goodness. Whether you're looking for a quick and easy weekday meal or a hearty and satisfying weekend indulgence, this soup will surely hit the spot. So, let's embark on a culinary journey to discover the best recipe for curried chicken soup with paneer, ensuring a taste experience that will leave you craving more.

Let's cook with our recipes!

CURRIED CHICKEN SOUP



Curried Chicken Soup image

My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.-Deanna Hindenach, Paw Paw, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 16

4 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 medium carrots, chopped
1 medium sweet red pepper, chopped
1 small onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup water
1 can (13.66 ounces) coconut milk
3/4 cup minced fresh cilantro

Steps:

  • In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

Nutrition Facts : Calories 270 calories, Fat 16g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 555mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.

CURRIED CHICKEN AND RICE SOUP



Curried Chicken and Rice Soup image

Provided by Food Network Kitchen

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 bone-in chicken breast (about 1 1/2 pounds), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges

Steps:

  • Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
  • Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
  • Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
  • Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
  • Photography by Antonis Achilleos

Nutrition Facts : Calories 390, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 130 milligrams, Sodium 740 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 55 grams

CURRY CHICKEN SOUP



Curry Chicken Soup image

"Despite the longer ingredient list, this yummy soup is quick and easy." What a fantastic way to get veggies! -Jane Hacker, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 15

1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
3 teaspoons canola oil, divided
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped green pepper
1 cup chopped peeled apple
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/4 cup tomato paste
2 to 3 teaspoons curry powder
1 teaspoon ground ginger
1/4 to 1/2 teaspoon crushed red pepper flakes
2 tablespoons minced fresh parsley

Steps:

  • In a large saucepan coated with cooking spray, cook chicken in 1 teaspoon oil for 4-5 minutes or until no longer pink. Remove chicken and set aside., In the same saucepan, saute the onion, carrot, celery and green pepper in remaining oil for 4 minutes. Add apple; cook 2 minutes longer. Combine flour and salt. Sprinkle over vegetable mixture; cook and stir for 1 minute. Gradually stir in broth and tomato paste. Bring to a boil; cook and stir 1-2 minutes longer or until slightly thickened., Stir in the curry, ginger and pepper flakes. Return chicken to saucepan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with parsley.

Nutrition Facts : Calories 183 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 752mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 16g protein. Diabetic Exchanges

CURRIED CHICKEN SOUP



Curried Chicken Soup image

This curried chicken soup is tasty and so quick to make. No one I've made it for has not liked it. Serve with warm pita bread.

Provided by Saoirse

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 40m

Yield 5

Number Of Ingredients 7

1 tablespoon olive oil
4 skinless, boneless chicken breasts, cubed into bite-sized pieces
1 tablespoon mild curry paste
2 (14.5 ounce) cans chopped tomatoes
½ chicken stock cube
6 (10 ounce) packages frozen chopped spinach, thawed and drained
2 (15 ounce) cans chickpeas

Steps:

  • Heat oil in a large pot over medium heat. Add chicken to the hot oil and cook until browned, 6 to 7 minutes. Add curry paste and stir to coat. Add tomatoes and stir. Fill an empty tomato can with water and add to the pot; repeat with the 2nd tomato can. Crumble in stock cube and simmer soup for 10 minutes.
  • Add spinach to the pot and simmer until defrosted, 10 to 15 minutes more. Stir to mix well into soup. Add chickpeas and cook until heated, 2 to 3 minutes.

Nutrition Facts : Calories 387 calories, Carbohydrate 46.7 g, Cholesterol 51.7 mg, Fat 8.3 g, Fiber 16.4 g, Protein 38.1 g, SaturatedFat 1.3 g, Sodium 1037.2 mg, Sugar 6.3 g

CURRIED CHICKEN SOUP



Curried Chicken Soup image

This recipe comes from Sun Mountain Lodge in Winthrop, WA. My husband, who used to hate curry, has become a convert. This soup base is smooth and delicious and the texture of the chicken, wild rice and celery crunch adds to the variety and it has been a hit at dinner parties. I've used the basic recipe as curry chicken over rice as well (reducing the amount of stock I use so it's enough for a sauce instead of a soup, and omitting the wild rice and adding a handful of currants). I also use this recipe as the curried chicken (not the soup) for potlucks with rave reviews. ** Addition: this recipe works great in the crock pot.

Provided by PBF6095

Categories     Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 22

1/2 cup cooked wild rice
4 cups chicken stock
1 bay leaf
1/2 cup cream of coconut
2/3 cup pineapple juice
1/4 cup butter
7 tablespoons flour
2 cups chicken, diced
1/2 cup onion, diced
1/2 teaspoon fresh garlic, crushed
1/2 teaspoon fresh ginger, minced
1/2 teaspoon cumin
2 teaspoons curry powder
1 teaspoon sambal oelek chili paste (red chili paste)
1/8 teaspoon black pepper, finely ground
1/2 cup heavy cream
1/2 cup celery, diced
coconut, toasted and sliced
almonds, toasted and sliced
lime zest
pineapple
chutney

Steps:

  • Begin cooking rice as instructed on the bag.
  • In a large saucepan, combine chicken stock, bay leaf, cream of coconut and pineapple juice.
  • Bring to a boil.
  • Thicken the broth with a roux made of the butter and flour.
  • To do this, in a separate pan, melt the butter with the flour until it bubbles and is foamy, then add to the broth and stir to thicken.
  • Keep the broth on a low simmer to continue thickening while you prepare the chicken.
  • Preheat a stock pot with 1/4 cup olive oil.
  • Add black pepper and chicken to the stock pot, cook until 3/4 done.
  • Add onion to the chicken and cook until transparent.
  • Mix together spices and add them to the chicken mixture.
  • Stir, saute lightly and finish with the heavy cream.
  • To combine the ingredients, add the stock to the chicken mixture.
  • Add the celery (still raw and crunchy) and the cooked wild rice.
  • Season to taste with salt and pepper.
  • When serving, top with toasted coconut or other ingredients as you choose.
  • OR - Make this in the crock pot. To make it in the crock pot, put all ingredients except butter, flour, heavy cream and celery (and garnishes) in the crock pot. Don't cook the rice or the chicken - just dice the chicken and put it inches I used frozen stock and frozen chicken. Doesn't matter. Cook on high for about 4 hours or low for longer - as long as the rice is cooked, it's done. Then add chopped celery. Make roux and add to thicken. Add cream or milk, and you're done. Garnish as usual.

CURRIED CHICKEN SOUP WITH CHICKPEAS AND CAULIFLOWER



Curried Chicken Soup with Chickpeas and Cauliflower image

Beginning with my Fast Chicken Soup Base it is easy to knock hours off of the cooking time usually needed for homemade chicken soup and still end up with soup that tastes even better than the 'from scratch' method. With a little creativity you can easily make two varieties of these soul-satisfying meals.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Yield 8

Number Of Ingredients 8

1 recipe Fast Chicken Soup Base
2 (16 ounce) cans chickpeas, drained
2 cups bite-size cauliflower florets
2 tablespoons curry powder
1 (13.5 ounce) can coconut milk (optional, but very good)
½ cup chopped fresh cilantro
Salt and freshly ground black pepper
grated Parmesan cheese

Steps:

  • Prepare Fast Chicken Soup Base. Bring to a simmer.
  • Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
  • Before removing from heat, stir in: 12 cup chopped fresh cilantro.
  • Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 29.6 g, Cholesterol 4.4 mg, Fat 13.3 g, Fiber 6.8 g, Protein 9.4 g, SaturatedFat 10.1 g, Sodium 574.4 mg, Sugar 0.1 g

COLD CURRIED CHICKEN SOUP



Cold Curried Chicken Soup image

That's what it says on an old recipe card from my archives. Good way to use up some cooked chicken. Haven't made it and have no idea where I copied it from but it sounds interesting!

Provided by Oolala

Categories     Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup butter
1/4 cup flour
1 1/2 teaspoons salt
1 teaspoon curry powder
1/4 teaspoon rosemary
1 quart milk
1 cup diced cooked chicken
1 cup chicken broth
1 teaspoon chives, chopped
1 teaspoon lemon juice
1/4 cup almonds, chopped, toasted
parsley, chopped for garnish (optional)

Steps:

  • Melt butter in saucepan and stir in flour, salt and curry powder. Over medium heat, gradually stir in milk. Bring to a boil and boil 1 minute stirring constantly.
  • Let cool.
  • Combine remaining ingredients in blender until smooth. Stir this into the milk mixture. Chill thoroughly.
  • Pour into soup bowls and garnish with almonds and chopped parsley.

Nutrition Facts : Calories 339.8, Fat 26.2, SaturatedFat 14.2, Cholesterol 80.9, Sodium 934.5, Carbohydrate 13.1, Fiber 0.9, Sugar 0.5, Protein 14

CREAMY CURRIED CHICKEN & RICE SOUP



Creamy curried chicken & rice soup image

Use leftover chicken to make this Asian-inspired soup with rice. Simple to make, it's a filling bowl for colder evenings

Provided by Esther Clark

Categories     Dinner, Lunch, Soup, Supper

Time 55m

Number Of Ingredients 11

2 tbsp olive oil
1 onion , finely chopped
3 tbsp Thai red curry paste
2 x 400g cans coconut milk
400ml chicken stock
100g risotto rice
4 large eggs
about 200-300g leftover roast chicken , shredded
340g can sweetcorn , drained
2-3 limes , juiced
2 spring onions , sliced

Steps:

  • Heat the oil in a saucepan over a medium heat. Add the onion and fry for 10 mins or until softened and turning translucent. Add the curry paste and cook for 1 min. Stir in the coconut milk, chicken stock and risotto rice and bring to a simmer. Cook for 15-20 mins or until the rice is tender.
  • Bring a pan of water to a simmer, add the eggs and cook for 7 mins. Stir the chicken and sweetcorn into the soup and cook for 5 mins to warm everything through. Season to taste and finish with the lime juice. Gently peel the shells off the eggs and cut them in half. Top the soup with the eggs and spring onions.

Nutrition Facts : Calories 679 calories, Fat 41 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium

CURRIED CHICKEN SOUP WITH CARROTS



Curried Chicken Soup with Carrots image

Provided by Moshe Nov

Categories     Soup/Stew     Chicken     Onion     Vegetable     Spice     Curry     Winter     Bon Appétit     Israel

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 pound onions, chopped
3/4 pound carrots, peeled, cut into 1/2-inch cubes
2 teaspoons curry powder
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
4 cups canned low-salt chicken broth
2 tablespoons all purpose flour
1 pound skinless boneless chicken thighs, cut into 1/2-inch cubes
3 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in heavy large pot over medium heat. Add onions and carrots. Cover; cook until onions are tender but not brown, stirring occasionally, about 12 minutes. Mix in spices; stir 2 minutes. Transfer 1 1/2 cups onion-carrot mixture to blender. Add 2 cups broth and flour; blend until smooth.
  • Sprinkle chicken with salt and pepper. Add to pot and stir over medium heat 5 minutes. Add puree from blender and remaining 2 cups broth. Bring soup to boil. Reduce heat to medium-low and simmer until chicken is tender and soup thickens, stirring occasionally, about 25 minutes. Mix in cilantro; season soup to taste with salt and pepper.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make your soup taste better. Look for organic or locally-sourced chicken, vegetables, and spices.
  • Don't be afraid to experiment with different spices: Curry powder is a blend of many different spices, so you can customize the flavor of your soup by adding or removing spices to taste. Some common additions include cumin, coriander, turmeric, and garam masala.
  • Let the soup simmer for a while: This will allow the flavors to meld and develop. Aim for at least 30 minutes, but you can simmer the soup for longer if you have time.
  • Serve the soup with your favorite toppings: Some popular options include rice, yogurt, cilantro, and lime wedges.

Conclusion:

Curried chicken soup with paneer is a delicious and satisfying soup that is perfect for a cold winter day. It is also a relatively healthy soup, as it is packed with vegetables and lean protein. With a little effort, you can easily make this soup at home. So next time you are looking for a comforting and flavorful soup, give this recipe a try.

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