Name: Spicy Curry Chicken Quinoa Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian-inspired
Ingredients: 3 medium carrots, diced (1 1/4 cups); 1 large yellow onion, chopped (1 3/4 cups); 1 large red or yellow bell pepper, diced (2 cups); 1 Tbsp peeled and finely minced fresh ginger; 6 garlic cloves, minced (2 Tbsp); 1/4 cup chopped cilantro; 1 Tbsp ground coriander; 2 tsp ground cumin; 3/4 tsp paprika; 3/4 tsp turmeric; 1/2 tsp ground cinnamon; 1/8 tsp cayenne pepper, or more to taste; 2 1/2 Tbsp olive oil; 3 (14.5 oz) cans low-sodium chicken broth; 1 (15 oz) can fire roasted diced tomatoes; 1/2 cup heavy cream or coconut milk; 1/2 cup (heaping) quinoa, well rinsed and drained; 2 cups cooked shredded chicken breasts or thighs (rotisserie chicken recommended); 1 (14.5 oz) can chickpeas, drained and rinsed; Salt and freshly ground black pepper, to taste

Jump to Recipe· 4.8 from 60 reviews

If you’re craving a bowl of comfort that packs a punch of flavor and warmth, you’re in for a treat with this Spicy Curry Chicken Quinoa Soup Recipe. I absolutely love how this soup brings together tender chicken, hearty quinoa, and a blend of fragrant spices that make every spoonful feel like a cozy hug. Trust me, once you try it, you’ll find yourself coming back for more!

🧡

Why You’ll Love This Recipe

Flavors that Blend Perfectly: The spices create a rich, warming curry base without overwhelming the fresh veggies and chicken.
Hearty & Nourishing: Quinoa adds texture and protein, making this soup a filling meal that’ll keep you satisfied.
Super Quick and Easy: Ready in about 45 minutes, perfect for busy weeknights when you want something special but manageable.
Family Favorite: My loved ones go crazy for this cozy bowl, and I bet yours will too.

Spicy Curry Chicken Quinoa Soup Recipe - Recipe Step

Ingredients You’ll Need

The magic really starts with fresh veggies and a carefully selected mix of spices that create this gorgeous curry flavor. I always recommend grabbing good quality chicken broth and rinsing quinoa well to avoid any grainy bites—you’ll notice the difference right away!

Spicy Curry Chicken Quinoa Soup Recipe - Ingredients

Olive oil: A great base for sautéing that brings out the warmth of the spices.
Carrots: Adds natural sweetness and color.
Yellow onion: The foundation for a savory depth of flavor.
Red or yellow bell pepper: Offers crispness and a mild sweetness complementing the curry spices.
Fresh ginger: Adds a bright, slightly spicy note that wakes up the broth.
Garlic cloves: Essential aromatic that makes everything taste homemade.
Ground coriander, cumin, paprika, turmeric, cinnamon, cayenne pepper: This spice blend delivers that signature curry warmth and just the right heat.
Low-sodium chicken broth: Using low-sodium lets you control salt levels perfectly.
Fire roasted diced tomatoes: Adds smoky depth and a bit of acidity.
Quinoa: Provides protein and a satisfying texture to the soup.
Salt and freshly ground black pepper: For seasoning to taste.
Cooked shredded chicken breasts or thighs: Rotisserie chicken works beautifully and saves time.
Chickpeas: Adds heartiness and fiber, plus they soak up the curry flavor nicely.
Heavy cream or coconut milk: Use coconut milk for a dairy-free twist and a subtle sweetness.
Fresh cilantro: Stirred in at the end for brightness and freshness.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Spicy Curry Chicken Quinoa Soup Recipe is how flexible it is—feel free to tweak it to suit your mood and pantry. I sometimes swap chicken for tofu for a vegetarian version or add extra veggies like spinach or sweet potatoes when I want a nutrient boost.

Vegetarian option: I tried replacing chicken with firm tofu and it absorbed all the curry goodness beautifully—just sauté it gently before adding.
Spice level: Feel free to adjust cayenne pepper to your heat preference; my family loves it with an extra pinch!
Milk alternative: Coconut milk works wonders for a dairy-free and slightly tropical twist; adds creaminess without overpowering.
Extra greens: Adding chopped kale or spinach in the last few minutes boosts nutrition and adds color.

How to Make Spicy Curry Chicken Quinoa Soup Recipe

Step 1: Sauté the Veggies and Aromatics

Begin by heating olive oil in a large pot over medium-high heat. Toss in the diced carrots, chopped onion, bell pepper, and fresh ginger. I love watching the veggies soften and the kitchen fill with comforting aromas—about 5 minutes should do. Then add the minced garlic and cook for another minute, being careful not to let it burn. This step builds the flavor foundation, so take your time and stir often!

Step 2: Spice It Up

Now for the fun part! Sprinkle in the ground coriander, cumin, paprika, turmeric, cinnamon, and cayenne pepper. Stir constantly for about a minute to toast the spices—you’ll notice the fragrance becoming more robust. This technique really wakes up the flavors and ensures your soup will have that signature curry warmth.

Step 3: Build the Broth with Quinoa

Pour in the chicken broth and the fire roasted diced tomatoes with their juices. Give everything a good stir and add the rinsed quinoa. Season with salt and pepper. Bring the pot to a boil, then reduce the heat to medium-low. Cover and let it simmer for about 15 minutes, stirring occasionally, until the quinoa is tender. It’s a nice moment to prep any garnishes or sides while it cooks.

Step 4: Finish with Chicken, Chickpeas, and Cream

Stir in your shredded chicken and chickpeas, then pour in the heavy cream or coconut milk. Heat everything through just for about a minute—don’t overcook here! Finally, fold in the chopped cilantro for a fresh burst of color and flavor. Give it a taste for salt and adjust if necessary, then it’s ready to serve.

👨‍🍳

Pro Tips for Making Spicy Curry Chicken Quinoa Soup Recipe

Rinsing Quinoa Thoroughly: I learned the hard way that rinsing quinoa well before cooking gets rid of its natural bitterness, making your soup taste smoother.
Toast Your Spices: Taking an extra minute to sauté spices brings out their full aroma — don’t skip this step!
Use Rotisserie Chicken: It’s a lifesaver when you’re short on time, and the flavor is unbeatable.
Don’t Overcook the Cream: Adding dairy at the end and heating gently keeps the soup silky, avoiding curdling.

How to Serve Spicy Curry Chicken Quinoa Soup Recipe

Spicy Curry Chicken Quinoa Soup Recipe - Serving

Garnishes

I always top my bowls with an extra sprinkle of fresh cilantro and sometimes a squeeze of lime juice—it adds such a bright contrast to the warm spices. If you’re feeling adventurous, a dollop of Greek yogurt or a drizzle of chili oil amps up the creaminess or heat beautifully.

Side Dishes

My go-to sides for this soup are warm naan bread or crusty artisan bread—you’ll love dipping into the curry broth. A simple cucumber and yogurt salad on the side balances the spice and adds a cooling touch.

Creative Ways to Present

For special occasions, I love serving this soup in colorful bowls or coconut shells for a tropical vibe. Adding crunchy toasted chickpeas or a sprinkle of toasted coconut flakes on top can also add texture and a fun surprise.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 4 days. I always make sure to cool it before refrigerating to keep the veggies crisp and flavors balanced.

Freezing

This Spicy Curry Chicken Quinoa Soup Recipe freezes well if you want to prep in advance. I portion it out into freezer-safe containers and thaw overnight in the fridge before reheating. Just a tip: I usually add the cream fresh when reheating rather than freezing it mixed in.

Reheating

Reheat gently on the stovetop over medium-low heat to keep the cream from separating, stirring occasionally. You can also add a splash of broth or water if it’s thicker than you like. Microwave works fine too, just cover loosely and stir a couple of times for even heating.

FAQs

Can I make this Spicy Curry Chicken Quinoa Soup Recipe vegetarian?

Absolutely! Swap the chicken for cubed tofu or extra chickpeas and use vegetable broth instead of chicken broth. Adding more veggies like spinach or sweet potatoes will keep it hearty and delicious.
How do I adjust the heat level in this soup?

You can easily control the spice by adjusting the cayenne pepper. Start with a small amount and add more to taste, or omit it completely if you prefer mild flavors. Adding yogurt or coconut milk helps mellow out heat, too.
Is quinoa necessary, or can I substitute it?

Quinoa gives this soup a wonderful texture and boosts protein, but you can substitute it with other grains like couscous, rice, or barley depending on what you have on hand. Just adjust cooking times accordingly.
Can I prepare this soup in a slow cooker?

Yes! Sauté the veggies and spices first, then transfer everything to a slow cooker with broth, tomatoes, and quinoa. Cook on low for 4-6 hours. Add chicken, chickpeas, and cream near the end to finish.
What’s the best way to reheat leftovers?

The stovetop is ideal, reheating gently over medium-low and stirring often to prevent scorching and maintain creamy texture. Microwaving works too—just heat in intervals and stir between.

Final Thoughts

This Spicy Curry Chicken Quinoa Soup Recipe has become one of my absolute favorites for good reason—it’s nourishing, packed with flavor, and easy enough for weeknights yet special enough to impress. I hope you enjoy making and sharing it as much as I do; it’s the kind of recipe that warms you from the inside out and feels like a little celebration in a bowl. Give it a try and watch your family ask for seconds!