Butter Chicken Soup
This butter chicken soup captures all the warm, spiced flavour of the classic dish by swapping whipping cream for evaporated milk and folding in cooked chicken, rice, and vegetables for a nourishing one-pot meal. Ready in 45 minutes and just as satisfying as the original.
Ingredients
- 2 tbsp canola or coconut oil
- 2 medium-large onions sliced
- 1 carrot grated
- 2 stalks celery chopped
- 8 cloves garlic minced
- 2 tbsp garam masala
- 2 tsp paprika
- ½ tsp cinnamon
- 1 tsp salt
- 2 798 ml cans diced tomatoes
- 4 cups chicken broth or 1 litre water and 1 heaping tbsp bouillon paste
- 2 340 ml cans evaporated milk
- 2 cups cooked rice I prefer and recommend brown rice
- 2 cups cooked chicken any cut, even rotisserie chicken would work
- 1 tbsp lemon juice
- cilantro to garnish (optional)
Instructions
- In a large soup pot, heat the oil over low.
- Add the onions and cook, stirring occasionally, until golden brown (see photo). This will take about half an hour.
- Add in the carrot, celery, garlic, garam masala, paprika, cinnamon, and salt. Cook for 2 minutes.
- Add the diced tomatoes and chicken broth. Turn heat up to medium.
- Once soup is simmering, add the evaporated milk and blend until smooth (using either an immersion blender or by transferring to a stand blender).
- Stir in the cooked rice, cooked chicken, and lemon juice.
- Alternatively, the broth can be made and frozen. Defrost and add to leftover rice and chicken!
Nutrition
Serving: 8 | Calories: 338kcal
Servings: 8
Calories: 338kcal
