Butter Chicken Noodle Soup


A chicken noodle soup with flavors inspired by butter chicken! This butter chicken noodle soup is so nice and creamy and it’s kept light by the use of cashew milk and greek yogurt!

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 favorite foods, butter chicken over cauliflower rice, 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 its 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 flavors and textures were a perfect reminder of butter chicken curry!


Butter Chicken Noodle Soup
Print Recipe
Servings
6 Bowls
Cook Time
30 minutes
Servings
6 Bowls
Cook Time
30 minutes
Butter Chicken Noodle Soup
Print Recipe
Servings
6 Bowls
Cook Time
30 minutes
Servings
6 Bowls
Cook Time
30 minutes
Ingredients
  • 1/4 cup heavy/whipping cream
  • 1/4 cup greek yogurt
  • 1 teaspoon curry powder
  • tsp salt, pepper and cayenne to taste,
  • 1 lb pound cooked chicken or tandoori chicken
  • 4 cup cups chicken broth
  • 2 tablespoon cilantro (chopped) optional
  • 1 tablespoon garlic grated,
  • 1 tablespoon ginger grated
  • 1 Onion diced
  • 1 cup peas
  • 5 ounces baby spinach coarsely chopped
  • 6 ounces rice noodles
  • oz canned tomatoes
  • tablespoon dried fenugreek leaves
  • teaspoons garam masala
  • tablespoons tomato paste
Servings: Bowls
Instructions
  1. Melt the butter in a large saucepan 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.
Recipe Notes

Nutritional Information: 

1 Bowl

  • 353 Calories 
  • Protein: 15g
  • Fat: 14.5g
  • Carbs: 42g
  • Fiber: 6g

 

 

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