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Butter Chicken Soup
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All the flavour of your favourite Indian takeout in a lightened up soup!
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:
Author:
Jessica Penner, RD