Butter Chicken Soup

By Ellie

4 Person

40 Minutes

0 Calories

This soup version of Indian Butter Chicken is a family favorite and quick to throw together! It’s easily dairy-free, full of flavor, and easily frozen for future meals.

Ingredients

salt and pepper
2 cup shredded cooked chicken
2 cup chicken broth
2 cup coconut milk
1 1/2 cup tomato sauce
1/2 tsp. cayenne pepper
1 tsp. ground cumin
1 tsp. chili powder
1 tbsp. fresh grated ginger
3 tsp. garam masala
3 cloves garlic
1 yellow onion
3 tbsp. butter

Method

01

In a large stockpot over medium-high heat, melt the butter.
02

Add the onion and cook for a minute before adding the garlic, garam masala, ginger, chili, cumin, and cayenne. Continue to cook, scraping the bottom of the pan constantly.
03

After 3-4 minutes, add the tomato sauce while vigorously scraping the bottom of the pan to deglaze any stuck spices. Cook for 3 minutes, then add the coconut milk and broth.
04

Bring to a simmer and cook for 10 minutes, then add the shredded chicken. Bring to a simmer and cook until the chicken is warmed through.
05

Season with salt and pepper to taste, and serve warm with lime, cilantro, naan and/or rice.

Related Tags

Butter Chicken Soup

4.8

( By Ellie )

This soup version of Indian Butter Chicken is a family favorite and quick to throw together! It’s easily dairy-free, full of flavor, and easily frozen for future meals.

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

salt and pepper

2 cup shredded cooked chicken

2 cup chicken broth

2 cup coconut milk

1 1/2 cup tomato sauce

1/2 tsp. cayenne pepper

1 tsp. ground cumin

1 tsp. chili powder

1 tbsp. fresh grated ginger

3 tsp. garam masala

3 cloves garlic

1 yellow onion

3 tbsp. butter

03 Method

Step 1

In a large stockpot over medium-high heat, melt the butter.

Step 2

Add the onion and cook for a minute before adding the garlic, garam masala, ginger, chili, cumin, and cayenne. Continue to cook, scraping the bottom of the pan constantly.

Step 3

After 3-4 minutes, add the tomato sauce while vigorously scraping the bottom of the pan to deglaze any stuck spices. Cook for 3 minutes, then add the coconut milk and broth.

Step 4

Bring to a simmer and cook for 10 minutes, then add the shredded chicken. Bring to a simmer and cook until the chicken is warmed through.

Step 5

Season with salt and pepper to taste, and serve warm with lime, cilantro, naan and/or rice.

04 Author