Dinner Tonight: Curried Chicken Soup with Carrots

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Dinner Tonight: Curried Chicken Soup with Carrots

I wasn’t sick, but I did have a lot of leftover chicken. For some unknown reason, I was struck by the need to make the most chickeny chicken soup possible. I had loads of onions and carrots and enough thick stock to make a real meal happen—but I was put off by the long process. The fiancée and I had some wedding plans to attend to and not much time to spend. A crazy chicken soup would have been too much so I downgraded my plans to this highly spiced soup I found on Epicurious.

A word of warning: The curry spices in this recipe are very prominent. And I didn't realize I had a thing for mixing curry powder and chicken until I took a look at some of the Dinner Tonight columns I've written in the last several months. But I figure another one's OK because the last-minute addition of frozen peas makes this a sort of vegetable soup instead, veering away from the original chicken soup I'd wanted to make.

About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 3 teaspoons curry powder
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground coriander
  • 4 cups chicken stock
  • 2 tablespoons flour
  • 1 pound chicken pieces, skin and bones removed
  • Salt and pepper
  • Cilantro
  • 1/2 cup frozen peas


  1. 1.

    Pour the oil in a large pot and turn the heat to medium. Add the chopped onions and carrots and cook for 12 minutes, stirring occasionally.

  2. 2.

    Toss in the curry powder, ground cardamom, and ground coriander to the pot and stir together. Cook for 2 minutes, until aromatic.

  3. 3.

    Dump the mixture into a blender. Pour in 2 cups of the stock and process until smooth.

  4. 4.

    Season the chicken pieces with a liberal amount of salt and pepper. Then dump them in the now empty pot. Cook over medium heat for five minutes, turning the pieces to brown on all sides. There should be enough oil left from the onions and carrots. If not, add a tablespoon.

  5. 5.

    Pour the pureed mixture into the large pot, along with the rest of the stock. Bring to a boil, and then simmer for 25 minutes.

  6. 6.

    Toss in the frozen peas. Serve with a few sprigs of cilantro and season to taste with salt and pepper.

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