I always enjoy a nice bowl of chicken noodle soup but I also like to change things up and this time I decided to turn one of my favourite pub foods, butter chicken curry, into a butter chicken noodle soup! This recipe is nice and quick and easy! The soup has a creamy tomato based broth with chicken, preferably tandoori chicken, noodles, veggies and of course curry seasonings. Butter chicken, as it’s name implies, is buttery and creamy and typically you would get that creaminess with plenty of butter and heavy/whipping cream but to keep things lighter I replaced a lot of that with cashew milk (almond milk would be just as good) and greek yogurt which adds an extra layer of flavour as well as making the soup so nice and creamy. The curry is typically served on rice so I went with rice noodles and I wanted to have some vegetables so I added baby spinach and peas. The final resulting butter chicken noodle soup was amazingly tasty and the flavours and textures were a perfect reminder of butter chicken curry!
Feel free to skip the veggies if you like!
Butter Chicken Noodle Soup
A chicken noodle soup with flavours inspired by butter chicken curry! This butter chicken noodle soup is so nice and creamy and it’s kept light by the use of cashew milk and greek yogurt!
ingredients
- 2 tablespoons butter
- 1 onion, diced
- 1 teaspoon curry powder
- 2 teaspoons garam masala
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 4 cups chicken broth
- 1 (28 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 1 pound cooked chicken or tandoori chicken
- 6 ounces rice noodles
- 5 ounces baby spinach, coarsely chopped
- 1 cup peas
- 1 tablespoon dried fenugreek leaves (optional)
- 3/4 cup cashew milk or almond milk or heavy/whipping cream
- 1/4 cup heavy/whipping cream
- 1/4 cup greek yogurt
- 2 teaspoons garam masala
- 2 tablespoon cilantro, chopped (optional)
- salt, pepper and cayenne to taste
directions
- Melt the butter in a large sauce pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
- Add the curry powder, garam masala, garlic and ginger and cook until fragrant, while stirring, about a minute.
- Add the broth, tomatoes, tomato paste and chicken, bring to a boil, reduce the heat to a simmer, add the noodles and cook until tender, about 3-5 minutes.
- Add the spinach, peas and fenugreek leaves and cook until the spinach has wilted.
- Remove from yea and mix in the cashew milk, cream, yogurt, garam masala, cilantro and season with salt, pepper and cayenne to taste.
Wow, I love this! I remember the first time I had butter chicken… My stomach is growling now. Great idea, I saved it to my soups that I can't wait to try list!
Looks delicious! I've never seen this spin on chicken noodle soup but as an Indian food lover, I'm excited to try this out. Thanks for sharing.
Oh my goodness, this looks delicious!
Is the garam masala meant to appear twice?
Looks perfect for dipping that naan into!
I rarely ever post a review….but I knew I had to after making this recipe. I was proud of myself for actually having all of the ingredients. I hate it when people substitute so many items that they really aren't giving a fair review. I couldn't be happier with this recipe. It has all of the flavors I was hoping for. It has a pinch of heat that is perfect. This recipe is a "keeper". I will be making it again exactly as written. I did add the garam masala at both spots as indicated…came out wonderful. The fenugreek leaves are optional. I did add about 1/8 tsp of fenugreek powder instead. It is very very bitter…so I didn't want to try more than that. The rice noodles I used were for making Thai food. Love it! Love it! Love it!
The best curry I have ever made. It's my go-to recipe!
I really wanted to like this recipe but it was a big miss. I followed directions completely. My husband couldn’t finish a bowl of it. I have cooked a lot of Indian food and have never been this disappointed in a recipe.
What aspect of the sou did you not enjoy?
It hardly had any flavor. I was even heavy handed with the spices and made the Tandoori chicken. I have made other recipes from you and have loved them.