Creamy Curry Chicken Soup with Cranberry

A gently spiced, creamy chicken soup that’s perfect for cold nights when you want something comforting but not heavy. Curry powder adds warmth without heat, light coconut milk gives it a silky texture, and a handful of dried cranberries brings a subtle pop of sweetness. Finished with spinach for a boost of greens, this is an easy, nourishing soup that feels both soothing and a little special.

Ingredients

Instructions

1. Heat olive oil in a soup pot over medium heat. Add onion, celery and carrot; cook 4 to 5 minutes until soft and fragrant.
2. Add 1 cup of water, cover and cook on low 10 minutes, so the vegetables fully soften.
3. Add chicken, cover, and gently simmer 8 to 10 minutes, until just cooked through.
4. Remove chicken, let rest briefly, then chop and return to the pot.
5. Stir in curry powder and red pepper flakes. Cook 30 to 45 seconds until aromatic (this is key for depth).
6. Pour in chicken broth. Bring to a gentle simmer and cook 10 minutes.
7. Stir in lite coconut milk (or soymilk) and dried cranberries. Simmer uncovered 8 to 10 minutes, until silky and slightly thickened.
8. Stir in spinach to wilt. Season lightly with black pepper and salt if needed.
9. Rest 5 minutes before serving.