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Yellow creamy chicken soup in blue plate.

Swedish chicken soup

Creamy yellow curry chicken soup with potatoes, carrots and corn.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Swedish
Servings 4
Calories 674 kcal

Ingredients
  

  • 2 pounds potatoes
  • 1 pound chicken breast
  • 1 yellow onion
  • 2 carrots
  • 1 jar canned corn
  • 2 garlic cloves
  • 1 cup heavy cream
  • 1 tablespoon yellow curry powder
  • 1 teaspoon black pepper
  • 1 teaspoon turmeric
  • 1 tablespoon oil for frying
  • 2 pcs chicken stock cuber or chicken stock.

Instructions
 

  • Start by preparing your ingredients: Peel and dice the potatoes. Thinly slice the chicken breasts. Peel and finely chop the yellow onion. Peel and slice the carrots. Mince the garlic.
  • In a large pot, heat some oil over medium heat. Add the sliced chicken breast, onion, garlic, curry powder, turmeric and black pepper and fry for some minutes.
  • Add the diced potatoes and sliced carrots to the pot. Cover with water and add in the stock cubes. Bring to boil and let cook until the potatoes and carrots are tender. (around 10-15 minutes)
  • Add the drained canned corn. Pour in the heavy cream and stir well. Simmer for an additional 5 minutes, allowing the flavors to meld.
  • Taste the soup and adjust the seasoning if needed. Garnish with chopped fresh cilantro if desired.

Notes

Santa maria extra hot curry powder used in the recipe. Substitute with any yellow curry powder that contains coriander, turmeric, fenugreek, cayenne pepper, cumin, fennel and black pepper. 
Add some more heat with chili. 
Use plant-based chicken strips and plant-based cream to make a vegan/vegetarian version. 
Store in the fridge for a maximum of 3 days. 

Nutrition

Serving: 1servingCalories: 674kcalCarbohydrates: 52gProtein: 30gFat: 37gSaturated Fat: 18gSodium: 3000mgFiber: 5gSugar: 2.5gCalcium: 86mgIron: 3.3mg
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