Inexpensive Chicken Curry Soup Recipe

Sauté the veggies. Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 3 minutes, stirring occasionally. 

Put carrots and celery and sauté for 5 minutes. Then, add garlic and sauté for 2 minutes. Continue stirring.

Cook the flour. Add the flour and stir to combine.  Cook for 1 minute, stirring frequently.

Add next round of ingredients. Add chicken stock, potatoes, chicken, curry powder, garam masala, and stir to combine.

Simmer. Continue cooking until the soup reaches a simmer.  Reduce heat to medium-low, in order to maintain the simmer.

Continue to cook for 10 to 15 minutes until the potatoes are tender, stirring occasionally so that the bottom of the soup does not burn.

Add final round of ingredients. Stir in the peas and coconut milk until combined.  Taste and season with salt and pepper as needed.

Serve and garnish with crackers.