Chicken Curry Soup

Tessa BowersCategories, Essential Oils, Food Recipes

Chicken Curry Soup

I first created this soup several years ago when I had a doozy of a head cold and all I wanted to do was to be able to breathe through my nose again.  Now I get much of my respiratory support from essential oils, but this was pre essential oil use.  (Hard to be believe there was ever a time where we didn’t use essential oils in our lives, seems so silly that I waited so long to start.)  At the time I was desperate for an immune system boost and even more hopefully for a moment of being able to breathe.  Since its creation I’ve made a couple of modifications, but it continues to be our favorite comfort soup that offers us an added immune boost.


2 Chicken Breasts, cooked and chopped

1 Quart Bone Broth.  (I use this recipe)

32 oz of Chicken broth (this is my favorite)

1/3 of a 4.5 oz can of chopped green chilies

1/3 of a 14 oz can Coconut Cream (Trader Joes is my favorite)

2 carrots, chopped

1 Tablespoon garlic

Salt & Pepper to taste

1 – 1.5 Tablespoons curry powder

2 drops Young Living Lime Essential Oil (order here)

1 drop Young Living Ginger Essential Oil (order here)

1/3 – 1/2 bunch of chopped Cilantro


Bowl of soup_wm



  1.  Cook and chop chicken breast (or use Rotisserie chicken, for a faster meal)
  2. Add everything through Curry Powder to a pot and simmer for 15 minutes or more.
  3. Then add Cilantro, Lime and Ginger Young Living Vitality oils and simmer an additional 5 minutes.
  4. Serve and Enjoy!   Oh and if its makes it that long, its even more delicious the next day <3


Chicken Curry Soup