Butter Chicken Soup

  • Author: Jessica Penner, RD


All the flavour of your favourite Indian takeout in a lightened up soup!


  • 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)


  1. In a large soup pot, heat the oil over low.
  2. Add the onions and cook, stirring occasionally, until golden brown (see photo). This will take about half an hour.
  3. Add in the carrot, celery, garlic, garam masala, paprika, cinnamon, and salt. Cook for 2 minutes.
  4. Add the diced tomatoes and chicken broth. Turn heat up to medium.
  5. Once soup is simmering, add the evaporated milk and blend until smooth (using either an immersion blender or by transferring to a stand blender).
  6. Stir in the cooked rice, cooked chicken, and lemon juice.
  7. Alternatively, the broth can be made and frozen. Defrost and add to leftover rice and chicken!


  • Serving Size: 8
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