This Paleo Whole30 Chicken Curry Soup is comfort food made healthy! Made in the Instant Pot in just 10 minutes and so flavorful! Gluten free, dairy free, and low FODMAP.
Soup season is upon us and I've been making weekly batches. I love the one pot, easy, get-all-your-veggies-in meals. This soup was an idea I had because my daughter loves chicken curry and would eat it every week if I made it. And I practically do. But I wanted something a little different.
This soup is so easy to make thanks to the Instant Pot, only 10 minutes of cook time- seriously! There is some chopping of veggies involved, but that doesn't take too long at all. I even took a shortcut with the carrots and bought them pre-sliced. All the veggies can be chopped ahead of time and stored in the fridge to make it come together quickly the night-of.
I'm sure this can also be made on the stove top, I just don't know the exact cook times. Add all the ingredients except the coconut milk and cook until the chicken is cooked through. Remove, add the coconut milk, blend a little, chop the chicken and add back in.
Can you tell how rich and creamy this soup is? Because it truly is. I removed all the chicken once it was done cooking and used an immersion blender to slightly blend up the veggies. Just a little to add creaminess, but left enough for texture and heartiness. Then I chopped the chicken and added it back in.
Low FODMAP
This soup uses garlic oil and green onion for a lot of the flavor. Also, make sure to use a curry powder that doesn't have garlic or onion in it. Celery is a "limit" food so you can leave it out if you're more comfortable. My husband has gotten a flare up from too much celery so now I'm more cautious with it.
You will love this soup because it is thick, creamy, and so quick to make! Perfect comfort food made healthy!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Paleo Whole30 Chicken Curry Soup
Ingredients
- 2 pounds chicken tenders or thighs
- 12 oz carrots 3 cups chopped
- 2 cups chopped celery* 2 bunches
- 1 ½ pounds potatoes chopped
- 1 14.5oz can fire roasted tomatoes
- ¼ cup chopped green onion (1 bunch)
- 2 cups water
- 2 tablespoons garlic oil
- 3 tablespoons curry powder
- 1 ½ teaspoons salt
- pepper
- 1 teaspoon ginger powder
- 1 13.5oz can full fat coconut milk (make sure no gums added)
Instructions
- Add the chicken, carrots, celery, potatoes, tomatoes, green onion, water, garlic oil, curry powder, salt, pepper, and ginger to the Instant Pot. Stir well and then place the lid on. Hit the "manual" button and set the time to 10 minutes.
- Once done cooking, let natural release for 5 minutes then release the pressure by hitting the "cancel" button and sliding the valve to release the pressure.
- Remove the chicken to a cutting board and add in the coconut milk to the soup mixture.
- Blend the soup mixture a little with an immersion blender. Just a little to add creaminess, but leaving chunks. This step is optional, but makes for a much creamier soup. Hit the "sauté" button and let mixture cook a little while you chop the chicken.
- Chop up the chicken and add back to the soup mixture. Hit "cancel" and serve warm.
Notes:
Nutrition Information
Nicole says
I cooked mine on the stove, substituted cauliflower for the potatoes and added green beans, kale, 1 cup chicken broth and a few spices. So good!
Jessica DeMay says
Thanks for trying it, Nicole!
Rachel says
Love this soup recipe! I have made it twice this month! Perfect for cold days.
Jessica DeMay says
Thanks for trying it, Rachel and so glad you like it!
Jillian says
Just wanted to say that I followed your recipe exactly and thought it was delicious! I’m new to Indian food flavors and was relieved to find that this was so good. Thank you!
Jessica DeMay says
You're welcome, Jillian! Thanks for trying it and I'm so glad you like it!
Shelby says
How many servings does this make?
Jessica DeMay says
Hi Shelby- I'd say about 6 servings. Hope you try it!
Julianna says
I made this on the stovetop and it turned out fine! I made a few modifications as well. For stovetop, heat oil, add carrots, celery and potatoes and cook for 5 mins. Then mix in curry and ginger and cook for another minute. Add chicken, salt and pepper and cook for a minute or two. Add tomato, water (I used homemade chicken broth and needed 3 cups instead of 2) and bring to a boil. Turn down heat to a simmer and cover for 20 mins. Remove chicken and chop into pieces. Use immersion blender for a moment before returning chicken to soup pot. Stir in coconut milk and green onions. Done! I found this to be a wee bit bland. So I added a few slices. About 1/4tsp cumin, 1/8tsp ground coriander, 1/4tsp garam masala. And as a personal preference next time I’ll make it without coconut milk.
Jessica DeMay says
Thanks for trying it, Julianna! That sounds delicious!
Lori Temperato says
Hi Jessica! How long would you say for a crockpot? 4-6 hours? TIA!!
Jessica DeMay says
Hi Lori- yes, that sounds about right. Hope you love it!
Janet says
Could not find carbs listed for the chicken curry soup. Please help!
Jessica DeMay says
Hi Janet- I don't calculate calories or carbs on my recipes because focusing on eating real food is more important than the carb count. If you need to figure that out, then you can use a site like My Fitness Pal.
Ainhoa says
Can you make this recipe in a crockpot?
Jessica DeMay says
Hi Ainhoa- yes, that should work. Just add the coconut milk towards the end. Enjoy!
Nicole Houk says
Would you happen to have the nutrition information?
Jessica DeMay says
Hi Nicole- I don't calculate that. You can use a site my My Fitness Pal to figure it out if needed.
Orli says
hi, is the green onion you mention up top & in the photos only for garnish at the end? thx--this looks delish and gonna try it today! raining in la...
Jessica DeMay says
Hi Orli- I forgot to include it in the ingredients, I'm sorry! I did top it with chives, but added green onion as well. I'll update the recipe. Thanks!