Caribbean-Inspired Curry Chicken Soup

This Curry Chicken Soup recipe is loaded with tender chicken and hearty veggies and makes for the perfect, feel-good soup. It’s packed with fresh ginger, garlic, turmeric, and bone broth. Caribbean-style curry powder, ground allspice, fresh thyme, and more kick up the West Indian flair here, too. My friends, it’s the best chicken soup recipe you’ll ever make and a deeply comforting + cozy staple!

It’s that time of year when my dutch ovens are out on the stovetop nonstop. Everything from braised dishes to sourdough adventures to stews to delicious soups are in heavy rotation lately. Developing soup recipes is one of my favorite things to usher in the fall and winter seasons. But let’s be real, I love a good soup all year round, mmhmm. This curry chicken soup is firing on all cylinders!

Caribbean Curry Chicken Soup 😌

If you’re a soup fanatic who gets down with a solid and reliable soup recipe, look no further than this heartwarming one right here. It’s got that feel-good vibe to it with plenty of rich aromatics and spices along with vegetables and tender chicken. This recipe has a Caribbean-inspired touch with curry powder and ground allspice to elevate the fragrance and flavor. It’s wildly easy to make and hits the spot when you need a chicken soup fix…it’s good for the soul, ha!

What’s The 411 On This Soup?

1. SIMPLE PERFECTION: Listen, chicken soup isn’t all that complicated. It’s a coveted, easy staple for a reason. My curry chicken soup recipe is no different, peeps. We’ve got the basics with veggies, chicken (duh), our broth base, and a few extra bits that make this recipe pop. There’s no fuss going on here, but it certainly makes for a memorable chicken soup that you’ll love!
2. ONE-POT BADDIE: The entire soup comes together in one vessel with straightforward instructions. Everything from sautéing the veg to building the flavors to cooking the chicken happens in a single pot. Yuh!
3. IT GIVES HEALTH/GUT GOODNESS: A lot of folks associate chicken soup with sickness and the need for some sort of cure lol. Well, there’s plenty of gut-friendly goodness like garlic, ginger, turmeric, and bone broth that your stomach will thank you for. However, whether you’re feeling ill or just want a cozy and delicious soup, this curry chicken soup checks the box.

Ingredients Needed For This Soup:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

• Oil– For sautéing the vegetables, I use avocado oil but olive oil works, too.
• Onion, carrot, and celery– The signature base of veggies, check.
• Garlic– Heaps of fresh garlic, yummm.
• Curry powder, ground turmeric + allspice– This trio of spices in the soup makes it deeply fragrant and adds an aromatic note that’s divine.
• Chicken– I use boneless/skinless chicken thighs for this curry chicken soup recipe. Dark meat chicken is loaded with flavor + juiciness. Chicken thighs > chicken breasts imo, but feel free to use chicken breasts if you prefer.
• Ginger– Always fresh grated for ample potency and flavor!
• Bay leaf & fresh thyme– Fresh herbs make a difference in adding depth.
• Salt & pepper– To season soup to desired preference level.
• Bone broth– I love using bone broth as the soup base for this recipe. However, traditional chicken broth can be used as a substitute if needed.
• Pearl couscous– Instead of noodles or rice in this chicken soup, we’re going with pearl couscous, one of my favorites. Pearl couscous (aka Israeli couscous) is a tiny, ball-shaped pasta that cooks quickly.

How To Make This Curry Chicken Soup:

(Note: please see the recipe card directly below for the complete written instructions.)

• In a large dutch oven, heat the oil over medium heat. When hot, add the onion, carrots, and celery. Sauté the veggies until tender and lightly golden, about 10-12 minutes. Then add the garlic and continue cooking until the garlic is fragrant, about 1 minute. Add the curry powder and ground allspice and stir the spices with the veggie mixture, toasting the spices for about 1 minute.
• Then add the chicken thighs into the pot and stir the chicken to combine with the spices and aromatics. Add the grated ginger, bay leaf, fresh thyme, salt/pepper- to taste, and cover the chicken with the bone broth. Stir well.
• Cover the pot and simmer the soup for 25-30 minutes over medium-high heat; or until the chicken is cooked through. 
• After simmering, reduce the heat. Use a slotted utensil to remove the chicken and transfer it to a cutting board and shred the chicken. Return the shredded chicken to the pot and stir well with the soup broth.

Finish & Serve Soup:

• Add the dried couscous and stir to combine with the soup. Cover the pot and cook over medium-low heat for 9-10 minutes until the couscous is tender.
• Remove from heat and discard the bay leaf. Taste the soup and adjust with salt/pepper to your desired preference as needed. Then go on and ladle the curry chicken soup into serving bowls and feast upon the coziness of it all! 🤭

Extra Recipe Tips + Tricks

You may have additional questions about this curry chicken soup recipe. Like other BBR recipes, I always advise sticking to the recipe as it is written in the recipe card directly below. However, here’s some extra info:

• Let’s talk chicken. I prefer the richness of dark meat chicken because it’s more flavorful. Boneless/skinless chicken thighs are my go-to but boneless/skinless chicken breasts can easily be used for this soup.
• Bone broth or traditional broth? Bone broth is considered to be the most nutrient-dense of all the broths because it is made from animal bones. It simmers for much longer than regular broth and produces a richer flavor, too. However, traditional chicken broth can be used as a substitute if needed.
• Add peas. Make a variation of this soup recipe adding in peas! Just add a desired amount of frozen peas to the simmering soup along with the couscous.

Storing & Reheating Your Soup

Refrigerate– First, let the soup cool until it’s just barely warm. Then transfer the soup to airtight containers and keep stored in the refrigerator for 3-4 days. To reheat: simply warm soup in a saucepan on the stovetop over low heat or in the microwave until warmed through.

Freeze– Brothy soups are clutch for freezing! First, let the soup cool until it’s just barely warm. Then transfer the soup to shallow airtight containers (or soup cubes)- leaving an inch or so of space for expansion. The soup can be kept in the freezer for 3-4 months. When ready to consume, let thaw overnight in the fridge. To reheat: simply warm in a saucepan on the stovetop over low heat or in the microwave until warmed through.

I just love this Curry Chicken Soup recipe so much, ugh. It’s seriously like a balm for the soul (and your gut), ha. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

Check out more soul-hugging goodness:

• Mom’s Perfect Pot Roast
• Red Wine Braised Short Ribs
• Creamy Shrimp and Grits
• Authentic Cajun Gumbo
• The Best Chicken and Dumplings
• Caribbean Cornmeal Porridge

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Recipe by: Quin Liburd- Butter Be Ready

Photography by: Ashley McLaughlin