Curried Chicken Soup


Chicken noodle soup gets an upgrade in this curry-spiced version of the classic comfort food dish.

Curried chicken soup in a pot with ladle.
Photo: Caitlin Bensel
Hands On Time:
35 mins
Total Time:
35 mins
4 serves


  • 1 tablespoon olive oil

  • 1 small yellow onion, chopped

  • 2 teaspoons curry powder

  • 5 cups low-sodium chicken broth

  • 8 ounces carrots, halved lengthwise and sliced (about 1⅓ cups)

  • 1 cup ditalini or other short pasta

  • 3 cups shredded cooked chicken (from 1 rotisserie chicken)

  • 2 cups baby spinach

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • Toasted naan, for serving (optional)


  1. Heat oil in a heavy-bottomed pot over medium-high. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add curry and cook, stirring, until fragrant, about 30 seconds. Stir in broth and carrots and bring to a simmer over medium-high, stirring occasionally. Continue simmering, stirring often, for 10 minutes.

  2. Stir in pasta. Reduce heat to medium and cook, stirring occasionally, until pasta and carrots are tender, about 10 minutes. Stir in chicken, spinach, lemon juice, salt, and pepper; cook until spinach is wilted, about 1 minute. Serve with naan, if desired.

Nutrition Facts (per serving)

488 Calories
10g Fat
56g Carbs
46g Protein
Nutrition Facts
Calories 488
% Daily Value *
Total Fat 10g 13%
Cholesterol 96mg 32%
Sodium 973mg 42%
Total Carbohydrate 56g 20%
Total Sugars 6g
Protein 46g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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