Curry Chicken Vegetable Soup

Curry Chicken Vegetable Soup

Curry Chicken Vegetable Soup is one of ‘those’ recipes that’s crammed with flavor, so very comforting and still so simple to make. If I’ve prepped my fridge correctly, this soup will be ready to eat in as fast as 20 minutes.

Curry Chicken Vegetable Soup — 3 Essential Ingredients

There are 3 ingredients that make this soup so simple –

  • pulled rotisserie chicken breast (store bought)
  • quality curry powder
  • pre-prepped veggies

Prepackaged rotisserie chicken breast is one of my favorite quick meal hacks. All the deliciousness of rotisserie chicken without the mess and hassle of breaking down a chicken and separating out the dark and white meats. It’s typically available for purchase near the deli section of most grocery stores.

Next – quality curry powder is key. The first indication of quality is FRESHNESS – if it’s expired the flavor and boldness has deteriorated so it’s time to toss it. Next look for something at your local Asian market – they often have the more specialized and traditional blends, known for boldness and authenticity.

Last, let’s talk pre-prepping ingredients. One of my favorite kitchen tasks is chopping vegetables and I especially love working on my ‘dicing skills’. So, typically when I am dicing a few things, I will get ahead of myself and dice everything. That little habit is so helpful for quick weekday meals because I measure everything out in 1 c portions and refrigerate them for use throughout the week.

cooked soup

What a delicious quick lunch, so spicy and rich but packed with nutrition. Don’t forget the garnishes, the little pop of sour pickled onions and cilantro adds the perfect balance of flavor — and that tangy Greek yogurt helps to cool down the spicy curry-heat (if you’re like me, you’ll LOVE that dollop of yogurt!)

served and garnished chicken curry vegetable soup
served curry chicken soup

Curry Chicken Vegetable Soup

Serving Size:
2 cups
20 minutes


  • 2 c chopped rotisserie chicken breast
  • 1 c celery, diced
  • 1 c red bell pepper, diced
  • 1 c carrots, shredded
  • 2 c cabbage, shredded into long/thin strips
  • 4 oz crushed tomatoes, canned
  • 24 oz chicken broth
  • 12 oz filtered water
  • 2 T curry powder, I used a combination of Vindaloo and Indian curry powder
  • 2 t kosher salt
  • 1/2 t black pepper


  • pickled onions
  • Greek yogurt
  • chopped fresh cilantro


  1. In a large pot, combine all ingredients.
  2. Simmer over medium heat for 20 minutes, or until the cabbage is tender.
  3. Serve with garnishes.
  4. Serves 6