Emily’s Crockpot Curry Chicken Soup

Hey friends, if you’re craving something warm, cozy, and just plain satisfying, Emily’s Crockpot Curry Chicken Soup is here to save the day. Honestly, it’s one of those recipes that fills your house with amazing smells while you barely lift a finger.

Here’s the plan: toss all your ingredients into the crockpot, place the chicken on top, season with a little salt and pepper, and let it cook on low for 6–8 hours. By the time it’s ready, the chicken is tender and shreddable—though I still like to grab two forks and shred it myself because, let’s be real, it’s satisfying.

Once your chicken is shredded and back in the crockpot, whisk together a bit of cornstarch (or arrowroot powder if you prefer) with water and stir it in. Cook on high for another 30 minutes, and you’ll have a rich, creamy curry chicken soup that’s cozy, flavorful, and comforting.

Here’s the bonus: this soup isn’t just delicious—it’s balanced too. You’ve got protein from the chicken, vitamins and minerals from all the veggies and spices, and a little healthy fat. It’s gentle on the gut and perfect for those days you just want to nourish your body without thinking too hard.

Taste at the end and tweak as needed—maybe a pinch more curry or salt—but mostly, just enjoy. This is comfort food that actually makes you feel good.

Print Recipe

Emily’s Crockpot Curry Chicken Soup

Total Time 6 hrs 10 mins

Servings: 6

Description

This curry chicken soup is basically a hug in a bowl. Dump it in the crockpot, walk away, and come back to tender, flavorful chicken with a rich, creamy curry sauce. Minimal effort, maximum comfort—let’s dive in!

Ingredients

Servings

• 6 cups bone broth
• 2 tbsps curry powder
• 2 tsps cumin
• 1 tsp ginger powder
• 1 tsp garlic powder
• 1 tsp turmeric powder
• 2 russet potatos (peeled and diced)
• 1 can lentils (drained)
• 1 can chickpeas (drained)
• 2 pounds Chicken Breast (4 large)
• 3 carrots (peeled & sliced)
• 1 cup frozen peas
• 2 tbsp cornstarch (or arrowroot powder)
• salt and pepper (to taste)

Instructions

1. Add all ingredients except the cornstarch to the crockpot. Place the chicken on top and season with salt and pepper.
2. Cook on low for 6–8 hours, until the chicken is fully cooked and tender.
3. Remove the chicken, shred it using two forks, then return it to the crockpot. Turn the heat to high.
4. In a small bowl, whisk together 2 tablespoons cornstarch (or arrowroot powder) with ¼ cup room-temperature water until smooth. Stir the mixture into the crockpot.
5. Cover and cook for another 30 minutes on high, or until the sauce has thickened.
6. Taste and adjust seasonings with additional salt or spices as needed.

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