Rich and Creamy Butter Chicken Soup: A Cozy Indian-Inspired Comfort Meal
Indulge in the ultimate comfort food with this incredibly rich and creamy Butter Chicken Soup. This recipe takes the beloved flavors of the classic Indian Butter Chicken dish and transforms them into a soul-warming, bisque-like soup perfect for any occasion. Featuring aromatic spices, succulent boneless chicken thighs, and a luscious finish of coconut milk, this soup is a true delight that promises to fill your home with an irresistible aroma and your belly with a satisfying meal.
Craving more hearty and flavorful chicken soups? You absolutely must try our EASY Chicken Farro Soup for a wholesome grain-packed option, or explore the exotic spices in our Curry Chicken and Rice Soup!
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Why You’ll Adore This Butter Chicken Soup Recipe
This Butter Chicken Soup isn’t just a meal; it’s an experience. Imagine walking through your front door and being greeted by the warm, inviting scent of aromatic Indian spices simmering gently on the stove. From the moment you begin sautéing the fragrant garlic and ginger, anticipation builds, culminating in the pure satisfaction of savoring every last spoonful, perhaps with a piece of crusty bread or soft naan to soak up the rich, tomato-infused broth.
While this recipe isn’t an attempt at strict traditional Indian authenticity, it draws deep inspiration from the flavors we cherish. Butter chicken is a staple in my household, a beloved weeknight go-to for my wife and me. We find ourselves constantly enjoying its rich, savory notes. It’s this profound love for certain dishes that often sparks my creativity to transform them into comforting soups. For instance, my fondness for Pasta with Sausage and Broccoli Rabe naturally led to the creation of my Broccoli Rabe and Tortellini Soup with Sausage. Some might call it a habit, but I call it a pathway to truly unforgettable, hearty soups – and I guarantee this Butter Chicken Soup will be no exception. It’s a comforting twist on a classic that you’ll want to make again and again.
This creamy butter chicken soup offers a fantastic way to enjoy complex Indian-inspired flavors in a familiar, easy-to-eat format. It’s less intimidating than preparing a full-fledged curry, yet delivers all the rich, buttery, and slightly sweet-and-spicy notes you expect. Plus, it’s a wonderful way to use up leftover chicken or whip up a satisfying meal with minimal fuss, making it perfect for busy weeknights or a cozy weekend dinner.
Essential Ingredients and Clever Substitutions for Butter Chicken Soup
Crafting the perfect butter chicken soup starts with understanding each ingredient’s role. Here’s a detailed look at what you’ll need and how you can adapt the recipe to your pantry or dietary preferences.
Marinade Ingredients for Tender Chicken
- Fresh Ginger and Garlic: These are the pillars of Indian cuisine, providing a pungent, zesty, and warming foundation. Using fresh ingredients here makes a remarkable difference, offering a depth of flavor that powdered versions simply cannot replicate. While you *can* substitute with powders (about ½ teaspoon of each powdered ginger and garlic per tablespoon of fresh), for the most vibrant and authentic taste in both the marinade and the soup base, I strongly advocate for fresh.
- Boneless Chicken Thighs: For supremely tender and easily shreddable chicken, boneless, skinless chicken thighs are the ideal choice. Their higher fat content ensures they remain moist and flavorful throughout the cooking process. If you prefer a leaner option, boneless, skinless chicken breast can be substituted; however, be mindful that it may dry out more easily and result in a slightly less rich texture.
- Greek Yogurt: Full-fat Greek yogurt is essential for marinating the chicken in this butter chicken soup. It not only tenderizes the meat due to its mild acidity but also adds a lovely tanginess and creaminess that infuses into the chicken, enhancing its flavor before it even hits the pot.
- Garam Masala, Cumin, Turmeric, Salt: These spices are crucial for building the foundational Indian flavor profile in the marinade. Garam masala provides warmth and complexity, cumin adds earthiness, and turmeric imparts its distinctive golden color and mild, peppery notes.
Key Soup Ingredients for a Velvety Broth
- Coconut Milk: This ingredient is key to achieving the incredibly creamy, almost bisque-like texture of the soup without using heavy cream, making it a fantastic dairy-free option. You can use full-fat coconut milk from a can for the richest result. Coconut cream can also be used for an even thicker soup, but in my testing, the difference is often subtle, and full-fat coconut milk delivers beautifully.
- Onion and Celery: While traditional butter chicken typically focuses solely on onions, I’ve incorporated celery into this soup version. Celery adds a fresh, aromatic depth that complements the other flavors and creates a more robust soup base, characteristic of many comforting broths.
- Seasonings: This is a truly heavily seasoned soup, packed with layers of flavor. Beyond the garam masala, cumin, and turmeric also used in the marinade, I add ground white pepper for a subtle, earthy bite and crushed red pepper for a delightful extra kick. Feel free to adjust the amount of crushed red pepper to your spice preference; omit it entirely if you prefer a milder soup. The blend of spices creates a symphony of taste that makes this butter chicken soup truly special.
- Crushed Tomatoes: The base of this luscious soup is crushed tomatoes. I prefer using crushed tomatoes for their slight chunkiness, which adds a wonderful texture to the soup, distinguishing it from a completely smooth purée. If you only have tomato purée on hand, it can be substituted, but expect a slightly different consistency.
- Tomato Paste: Often overlooked, tomato paste is a concentrated flavor bomb. Cooking it down before adding liquids caramelizes its sugars, significantly deepening the umami and richness of the soup base.
- Chicken Broth: Essential for building the soup’s volume and flavor. Use a good quality chicken broth or stock for the best results.
*For exact measurements and further details on each ingredient, please refer to the comprehensive recipe card located below.
Mastering the Art of Butter Chicken Soup: Step-by-Step Guide
Creating this flavorful butter chicken soup is a straightforward process, broken down into easy-to-follow steps. Precision and patience in each stage will yield the most delicious results.
Step 1: Marinate the Chicken for Maximum Flavor. In a large bowl, combine the boneless chicken thighs with Greek yogurt, garam masala, turmeric, cumin, salt, minced fresh ginger, and minced fresh garlic. Ensure the chicken is thoroughly coated. Cover the bowl and refrigerate to marinate for at least 4 hours, or ideally, overnight. This crucial step tenderizes the chicken and infuses it deeply with all those wonderful spices.
Step 2: Sear the Chicken to Lock in Juices. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, carefully add the marinated chicken thighs in a single layer, ensuring not to overcrowd the pan. Sear for approximately 3 minutes per side until beautifully golden brown. It’s perfectly normal for the chicken to stick slightly due to the yogurt marinade; gently use tongs to flip them. Remove the seared chicken from the pot and set it aside. Don’t worry about the flavorful brown bits left in the pan; they will be incorporated into your soup base.
Step 3: Build the Aromatic Soup Base. Reduce the heat to medium. Add butter to the same pot. Once the butter is melted and slightly foamy, add the chopped celery and onion. Stir frequently. As the onions begin to sweat and soften, use a wooden spoon to scrape up any browned bits from the bottom of the pan – this process, known as deglazing, releases incredible flavor. Sauté the onions and celery for about 8 minutes until translucent and tender.
Step 4: Bloom the Spices and Aromatics. In a small bowl, combine the remaining garam masala, turmeric, cumin, crushed red pepper, salt, and ground white pepper. Add the minced fresh ginger, minced fresh garlic, and half of this seasoning mix to the pot with the vegetables. Stir everything well to combine, allowing the spices to toast gently for about 5 minutes. This “blooming” of spices in the hot oil intensifies their flavor and aroma significantly.
Step 5: Caramelize the Tomato Paste. Add the entire 6 oz can of tomato paste to the vegetable and spice mixture. Stir it thoroughly to combine and cook the tomato paste directly on the bottom of the pan for about 3 minutes. This crucial step caramelizes the natural sugars in the tomato paste, developing a deeper, richer, and less acidic tomato flavor that is essential for a truly delicious butter chicken soup.
Step 6: Combine Tomato Base and Simmer. Pour in the crushed tomatoes and add the remaining half of the seasoning mix. Stir everything well to fully incorporate the ingredients. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes.
Step 7: Add Broth and Return Chicken. Pour in the chicken broth and stir to combine with the rich tomato base. Once again, bring the soup back to a steady simmer. Carefully return the seared chicken thighs to the pot. Lower the heat and let the soup simmer gently for 30 minutes. This allows the chicken to become incredibly tender and absorb the wonderful flavors of the broth.
Step 8: Shred the Chicken and Finish Simmering. After 30 minutes, carefully remove the cooked chicken thighs from the pot and place them in a separate bowl. Let them rest for about 5 minutes. Using two forks, shred the chicken into bite-sized pieces that are perfect for a soup. Return the shredded chicken to the pot. Allow the soup to simmer for another 10 minutes, ensuring the chicken pieces are fully warmed through and integrated into the soup.
Step 9: Stir in Coconut Milk and Serve. Remove the pot from the heat. This is important to prevent the coconut milk from curdling. Stir in the coconut milk until it is thoroughly combined and the soup has a uniform, creamy consistency. Ladle the butter chicken soup into bowls and garnish generously with fresh chopped cilantro for a burst of color and herbaceous freshness.
This hearty butter chicken soup is truly the perfect dish for a comforting meal, whether it’s an early Sunday dinner or a satisfying weeknight treat. To fully enjoy its rich and flavorful broth, you absolutely need something for dipping! We love serving it with warm, pillowy butter naan, which is fantastic for soaking up every drop. In our household, a fresh loaf of crusty Italian bread is a frequent companion. For an even more indulgent experience, consider pairing it with a cheesy sandwich like a Gruyere Grilled Cheese – the ultimate dipper that adds another layer of decadence to this already phenomenal soup!
Expert Tips for the Best Butter Chicken Soup
- Marination Time Matters: While you can get away with marinating the chicken for as little as an hour, the chicken will be significantly more flavorful and tender if you can let it marinate for the recommended 4 hours or even better, overnight. Since Greek yogurt is not highly acidic, an overnight marinade is perfectly safe and highly beneficial for infusing flavor.
- Don’t Fear the Stick: When searing the marinated chicken, expect it to stick slightly to the bottom of the pan. This is normal and a good sign! Gently pull the chicken away with tongs without ripping it apart. The delicious brown bits left on the bottom of the pan, known as fond, are packed with concentrated flavor. These will naturally deglaze and dissolve into your soup base, adding incredible depth and richness.
- Caramelize That Tomato Paste: When working with a generous amount of tomato paste, like the 6 oz used in this recipe, it is critically important to cook it directly on the hot pan for a few minutes *before* adding any liquid like broth or crushed tomatoes. This process allows the natural sugars in the tomato paste to caramelize, intensifying its flavor and reducing its raw, acidic edge, resulting in a much richer and more complex soup.
- Adjust the Spice to Your Liking: This soup is designed to have a delightful slight kick from the crushed red pepper. If you or your dining companions prefer a milder soup or are sensitive to spice, simply remove or reduce the amount of crushed red pepper. You can always add a pinch more to individual servings if desired.
- Flavor Deepens with Time: This butter chicken soup is one of those magical dishes that develops even more flavor as it sits. You can prepare it earlier in the day and keep it on a low simmer all day for a deeply integrated taste, or make it a day ahead. The spices have more time to meld and deepen, making leftovers often taste even better than the first serving!
Frequently Asked Questions About Butter Chicken Soup
Yes, you absolutely can use boneless, skinless chicken breast. However, keep in mind that chicken thighs have a higher fat content, which contributes to a more tender and juicy result, and they shred a lot more easily. If using chicken breast, be careful not to overcook it, as it can dry out quickly. Reduce the simmering time by about 5-10 minutes if needed.
If you find your butter chicken soup has become too thick for your liking, perhaps due to longer simmering or personal preference, simply add a quarter to a half cup of chicken broth at a time, stirring well after each addition, until you reach your desired consistency. This is especially useful if you’re reheating leftovers.
Yes, butter chicken soup freezes wonderfully! Allow it to cool completely before transferring it to airtight, freezer-safe containers. It will last in the freezer for up to 3 months. To defrost, place it in the refrigerator overnight. When reheating, gently warm it on the stovetop and you might need to add a splash of chicken broth or water to thin it out to its original consistency.
Yes, this recipe is designed to be dairy-free by using full-fat Greek yogurt (which is often tolerated by those with lactose sensitivity, but check labels) in the marinade and coconut milk instead of traditional heavy cream. Always double-check your yogurt and broth ingredients if you have strict dairy allergies.
The spice level in this soup comes primarily from the crushed red pepper. If you prefer a milder soup, reduce the amount of crushed red pepper by half or omit it entirely. For a spicier kick, you can increase the crushed red pepper to 1 ½ or 2 teaspoons, or even add a pinch of cayenne pepper with the other spices.
Explore More Hearty Soup Recipes
If you loved this rich and creamy Butter Chicken Soup, you’re in for a treat! We have a wide array of comforting soup recipes perfect for warming you up on a chilly day or serving as a satisfying main course. Dive into these other delicious options:
- Beef and Barley Soup with Mushrooms
- Chicken Tortellini Soup
- Italian Wedding Soup
- Creamy Mushroom Mascarpone Soup
We absolutely love hearing from you! Please leave a comment and a star rating below in the recipe card to let us know what you thought of this recipe. Your feedback is invaluable. Don’t forget to tag us on Instagram @vindelgiudice if you share your culinary creations!
📖 Recipe
Butter Chicken Soup
Vincent DelGiudice
Pin Recipe
Equipment
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1 Large Dutch Oven or Pot
Ingredients
Chicken Marinade
- 2 lbs boneless chicken thighs
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
- ¼ cup full-fat greek yogurt
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
Soup Ingredients
- 2 tablespoon olive oil
- 3 tablespoon butter
- 1 large onion, chopped
- 3 celery stalks, chopped
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 6 oz can tomato paste
- 1 28 oz can crushed tomatoes
- 2 cups chicken broth
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon crushed red pepper
- ½ teaspoon ground white pepper
- 1 14 oz can coconut milk
- 3 tablespoon fresh chopped cilantro for garnish
Instructions
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Combine the boneless chicken thighs with the yogurt, garam masala, turmeric, cumin, salt, ginger, and garlic. Cover and marinate for 4 hours or overnight.
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Add olive oil to a pan over medium-high heat. Once the olive oil is shimmering, sear the chicken on both sides for 3 minutes. It’s normal for the chicken to stick a little so carefully use tongs to flip them. Place the seared chicken on the side.
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Lower the heat to medium. Add the butter to the pot. Once the butter is melted, add the celery and onion. Stir often. Once the onions start sweating, you’ll be able to deglaze the bottom of the pan with a wooden spoon. Saute the onions and celery for about 8 minutes.
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Combine the garam masala, turmeric, cumin, crushed red pepper, salt, and white pepper. Add the ginger, garlic, and half of the seasonings to the pot. Stir well to combine and saute for about 5 minutes.
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Add in the tomato paste and combine well with the vegetables. Cook the tomato paste for 3 minutes with the vegetables. Then pour in the crushed tomatoes and add the rest of the seasonings. Stir well to combine and bring to a simmer.
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Simmer the crushed tomatoes for 5 minutes, then add the chicken broth and return the soup to a simmer. Add the chicken thighs back in and lower the heat to a simmer for 30 minutes.
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Remove the chicken thighs from the pot and set them aside in a bowl. Let them rest for 5 minutes. Using two forks, shred the chicken to an appropriate size and return it to the pot. Simmer for 10 minutes.
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Remove the pot from the heat and stir in the coconut milk. Combine well and serve with cilantro for a garnish.
Notes
- You can get away with marinating the chicken for an hour but the chicken will be more flavorful if you can marinate for 4 hours or overnight. Yogurt isn’t very acidic so an overnight marinade is fine.
- When searing the chicken, expect it to stick a little bit. This is okay. Gently pull the chicken away from the pan without ripping it apart. The brown bits left on the bottom of the pan will add so much flavor to the soup.
- When adding a large amount of tomato paste like in this recipe (6 oz), it’s important to let it cook directly on the pan before adding broth or crushed tomatoes. This will intensify the flavor and allow the sugars in the tomato paste to caramelize.
- This soup can have a slight kick. If you don’t like anything spicy, remove the crushed red pepper.
- This soup develops more flavor over time, so you can make it early in the day and leave it on a low simmer all day or you can make it and eat it right away!