Why You’ll Love Butter Chicken Soup Recipe
- Rich and creamy: Butter, coconut milk, tomatoes, and yogurt create a wonderfully rich soup without making it overly heavy.
- Packed with flavor: Garam masala, cumin, turmeric, ginger, garlic, and peppers give the broth plenty of warmth and depth.
- Tender chicken: Marinating and gently simmering chicken thighs keeps them juicy and flavorful.
- Great for a crowd: One batch makes 8 servings, making it useful for family dinners, gatherings, or meal prep.
- Make-ahead friendly: The chicken can marinate overnight, and the finished soup stores and reheats well.
- A complete, comforting meal: With plenty of chicken and a substantial tomato-based broth, this soup is satisfying enough to serve as a main course.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken marinade:
- 2 lbs boneless chicken thighs
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp salt
- 1/4 cup full-fat Greek yogurt
- 1 tbsp minced ginger
- 1 tbsp minced garlic
For the soup:
- 2 tbsp olive oil
- 3 tbsp butter
- 1 large onion, chopped
- 3 celery stalks, chopped
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- 2 cups chicken broth
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp crushed red pepper
- 1/2 tsp ground white pepper
- 1 (14 oz) can coconut milk
- 3 tbsp fresh chopped cilantro, for garnish
Directions
1. Marinate the Chicken
Place the boneless chicken thighs in a bowl and add the Greek yogurt, garam masala, cumin, turmeric, salt, ginger, and garlic. Mix until the chicken is thoroughly coated.
Cover the bowl and refrigerate for about 4 hours. For even more developed flavor, you can marinate the chicken overnight.
2. Sear the Chicken
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot and shimmering, add the marinated chicken thighs.
Sear for approximately 3 minutes per side. The yogurt marinade can cause the chicken to stick slightly, so carefully loosen and turn each piece using tongs.
The chicken does not need to be fully cooked at this point. Transfer the seared thighs to a plate and set aside.
3. Cook the Vegetables
Reduce the heat to medium and add the butter to the same pot. Once melted, add the chopped onion and celery.
Cook for approximately 8 minutes, stirring frequently. As the vegetables release moisture and soften, use a wooden spoon to scrape the flavorful browned bits from the bottom of the pot.
4. Add the Aromatics and Spices
Combine the garam masala, cumin, turmeric, crushed red pepper, and white pepper.
Add the minced ginger and garlic to the softened vegetables, followed by approximately half of the spice mixture. Stir thoroughly and sauté for about 5 minutes, allowing the aromatics and spices to become fragrant.
5. Add the Tomatoes
Stir the tomato paste into the vegetables and cook for approximately 3 minutes.
Pour in the crushed tomatoes and add the remaining spice mixture. Stir until everything is thoroughly incorporated.
Bring the tomato mixture to a gentle simmer and cook for about 5 minutes.
6. Simmer the Soup
Pour the chicken broth into the pot and stir. Bring the soup back to a simmer.
Return the seared chicken thighs to the pot, reduce the heat, and maintain a gentle simmer for approximately 30 minutes. The chicken should become tender and fully cooked.
7. Shred the Chicken
Remove the cooked chicken thighs and transfer them to a bowl or cutting board. Allow them to rest for about 5 minutes.
Use two forks to shred the chicken into bite-sized pieces. Return all of the shredded chicken to the soup and simmer for another 10 minutes.
8. Finish and Serve
Remove the pot from the heat before adding the coconut milk. Stir until the coconut milk is completely incorporated and the broth becomes smooth and creamy.
Taste and adjust the seasoning if necessary. Ladle the Butter Chicken Soup into bowls and garnish with freshly chopped cilantro before serving.
Servings and timing
Servings: 8
Total time: 5 hours 15 minutes
The total time includes approximately 4 hours for marinating the chicken. For easier preparation, you can marinate the chicken overnight and cook the soup the following day.
For serving, enjoy the soup on its own or pair it with warm naan, flatbread, or cooked basmati rice for an even heartier meal.
Variations
Make It Milder
Reduce or omit the crushed red pepper if you prefer a mild Butter Chicken Soup. The garam masala, cumin, turmeric, ginger, and garlic will still provide plenty of flavor.
Make It Spicier
Increase the crushed red pepper or add a small amount of cayenne pepper for additional heat. Add extra spice gradually so it doesn’t overpower the creamy tomato broth.
Use Chicken Breast
Boneless, skinless chicken breasts can replace the chicken thighs. Because chicken breast is leaner, avoid overcooking it so that the meat stays tender.
Make It Extra Creamy
For an even richer soup, replace some or all of the coconut milk with heavy cream. Add it at the end of cooking over low heat.
Add More Vegetables
Carrots, bell peppers, spinach, cauliflower, or peas can be incorporated for additional color and texture. Firmer vegetables should be added earlier so they have enough time to become tender.
Make It Thicker
For a thicker, stew-like consistency, reduce the amount of chicken broth slightly or allow the soup to simmer uncovered for a little longer before adding the coconut milk.
Make It Vegetarian
Replace the chicken with chickpeas, cauliflower, potatoes, or paneer and use vegetable broth instead of chicken broth. Adjust the cooking time according to the ingredients you choose.
Storage/Reheating
Allow leftover Butter Chicken Soup to cool before transferring it to an airtight container. Refrigerate for up to 3 to 4 days.
For longer storage, portion the cooled soup into freezer-safe containers, leaving a little room for expansion. Freeze for up to 2 to 3 months. Thaw frozen soup overnight in the refrigerator before reheating when possible.
To reheat on the stovetop, place the desired amount in a saucepan over medium-low heat and stir occasionally until thoroughly heated. Avoid aggressively boiling the soup, as gentle reheating helps maintain its creamy texture.
Individual portions can also be reheated in the microwave. Heat in short intervals, stirring between each interval until evenly hot.
If the soup becomes thicker after refrigeration, add a small splash of chicken broth or water while reheating until it reaches your preferred consistency.
FAQs
Can I make Butter Chicken Soup ahead of time?
Yes. This soup works very well as a make-ahead meal. You can prepare it in advance, refrigerate it in an airtight container, and gently reheat it when you’re ready to serve. The spices also have additional time to blend as the soup rests.
Can I marinate the chicken overnight?
Yes. Marinating the chicken overnight is an excellent option and can make preparation easier the following day. Keep the chicken covered and refrigerated while it marinates.
Can I use chicken breasts instead of chicken thighs?
Yes. Boneless, skinless chicken breasts can be substituted for chicken thighs. Chicken thighs tend to remain juicier during simmering, while chicken breast can be slightly leaner. Monitor the chicken carefully to prevent overcooking.
Is Butter Chicken Soup spicy?
This version has some heat from crushed red pepper and white pepper, but you can easily control the spice level. Reduce the crushed red pepper for a milder soup or increase it if you prefer more heat.
Can I use heavy cream instead of coconut milk?
Yes. Heavy cream can be used in place of coconut milk for a rich and creamy finish. Stir it into the soup toward the end of cooking and avoid vigorously boiling the soup afterward.
What can I serve with Butter Chicken Soup?
Warm naan is particularly good for dipping into the creamy broth. You can also serve the soup with basmati rice, jasmine rice, roti, flatbread, or a simple salad. Rice can even be spooned directly into individual bowls for a more substantial meal.
Why should I sear the chicken before simmering it?
Searing creates additional flavor by browning the outside of the marinated chicken. The browned bits left in the pot also contribute flavor to the vegetables and broth once the pot is deglazed during cooking.
Can I freeze Butter Chicken Soup?
Yes. Once completely cooled, transfer the soup to freezer-safe containers and freeze it for up to 2 to 3 months. Thaw it in the refrigerator and reheat gently, stirring well to restore the creamy consistency.
How can I thicken Butter Chicken Soup?
The easiest method is to let the soup simmer uncovered so some of the liquid evaporates. You can also start with slightly less chicken broth if you know you prefer a thicker consistency. Keep in mind that the soup will naturally become somewhat thicker after refrigeration.
Can I make this soup without Greek yogurt?
Yes. The Greek yogurt is primarily used in the chicken marinade to add flavor and help create tender, well-seasoned chicken. Plain full-fat yogurt makes the easiest substitute. If you omit yogurt completely, the flavor and texture of the marinade will be slightly different, but the soup can still be prepared successfully.
Conclusion
Butter Chicken Soup brings together tender shredded chicken, tomatoes, aromatic spices, butter, and creamy coconut milk in one deeply flavorful bowl. Marinating and searing the chicken adds another layer of flavor, while slowly simmering everything together gives the spices time to season the broth.
It is hearty enough for dinner, easy to customize for different spice preferences, and makes a generous 8 servings. Whether served on its own or alongside naan or rice, this creamy Butter Chicken Soup is a comforting way to enjoy the familiar flavors of butter chicken in soup form.
Butter Chicken Soup
A rich and comforting butter chicken soup with tender spiced chicken, tomatoes, coconut milk, and aromatic Indian-inspired spices. Creamy, savory, and perfect for a hearty meal.
- Prep Time: 4 hours 15 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Gluten Free
Ingredients
- 2 lbs boneless chicken thighs
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp salt
- 1/4 cup full-fat greek yogurt
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 2 tbsp olive oil
- 3 tbsp butter
- 1 large onion, chopped
- 3 celery stalks, chopped
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1 6 oz can tomato paste
- 1 28 oz can crushed tomatoes
- 2 cups chicken broth
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp crushed red pepper
- 1/2 tsp ground white pepper
- 1 14 oz can coconut milk
- 3 tbsp fresh chopped cilantro (for garnish)
Instructions
- Combine the boneless chicken thighs with the Greek yogurt, 1 tablespoon garam masala, 1 teaspoon turmeric, 1 teaspoon cumin, salt, 1 tablespoon ginger, and 1 tablespoon garlic. Cover and marinate for 4 hours or overnight.
- Add the olive oil to a pan over medium-high heat. Once shimmering, sear the chicken for about 3 minutes per side. Carefully flip with tongs, then transfer the seared chicken to a plate and set aside.
- Lower the heat to medium and add the butter to the pot. Once melted, add the celery and onion. Cook, stirring often and scraping the bottom of the pan with a wooden spoon as the vegetables release moisture, for about 8 minutes.
- Combine the remaining garam masala, turmeric, cumin, crushed red pepper, and white pepper. Add the remaining ginger and garlic to the pot along with half of this seasoning mixture. Stir well and saute for about 5 minutes.
- Add the tomato paste and stir well to combine with the vegetables. Cook for 3 minutes.
- Pour in the crushed tomatoes and add the remaining seasoning mixture. Stir well, bring to a simmer, and cook for 5 minutes.
- Add the chicken broth and return the soup to a simmer. Add the seared chicken thighs, reduce the heat, and gently simmer for 30 minutes.
- Remove the chicken thighs and place them in a bowl. Let rest for 5 minutes, then shred the chicken with two forks. Return the shredded chicken to the pot and simmer for another 10 minutes.
- Remove the pot from the heat and stir in the coconut milk until thoroughly combined. Serve warm, garnished with fresh chopped cilantro.
Notes
- For deeper flavor, marinate the chicken overnight.
- The chicken may stick slightly while searing; use tongs to carefully release and flip it.
- Adjust the crushed red pepper to taste for a milder or spicier soup.
- Store leftovers in an airtight container in the refrigerator and reheat gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 31 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 145 mg
