1-First Step: Start by heating the 2 Tbsp olive oil in a large pot over medium heat. Once it’s warm, add the 1 small white onion, peeled and diced, and sauté for about 3 minutes until it softens and turns translucent. This step builds the base flavor, so stir occasionally to avoid burning it’s a great spot to add an internal link like our classic red velvet cake recipe if you’re looking for more easy meals on our site.

2-Second Step: Next, toss in the 2 large carrots, diced, and 2 celery stalks, diced. Cook them together, stirring every now and then, for about 5 minutes. This lets the veggies release their natural sugars and add a fresh crunch to your cozy curry chicken soup.

3-Third Step: Stir in the 4 cloves garlic, minced, and cook for another 2 minutes until the aroma fills your kitchen. If you’re watching your diet, this is where adaptations shine use vegetable stock if going vegetarian.

4-Fourth Step: Sprinkle in the ¼ cup all-purpose flour (or the cornstarch slurry for gluten-free) over the veggies and stir for 1 minute to create a light roux. This thickens the soup nicely, incorporating the ‘comforting curry chicken soup for winter’ feel with every stir.

5-Fifth Step: Pour in the 5 cups chicken stock, then add the 1 lb Yukon gold potatoes, cut into bite-size dice, 1 lb boneless, skinless chicken breast, diced, 1 Tbsp curry powder, and 2 tsp garam masala. Stir everything together and bring it to a gentle simmer. Reduce the heat to medium-low and cook for 10 15 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through.

6-Sixth Step: Finally, mix in the ⅜ cup frozen peas and 1 (15-oz) can full-fat coconut milk. Season with sea salt and freshly cracked black pepper to taste, and heat through for 2 3 minutes. For a less sweet finish, swap the coconut milk for half-and-half. Serve hot, and if you like, garnish with fresh herbs here’s where you can add a link to more on coconut milk benefits for extra insight.