Description
This comforting Curry Chicken and Quinoa Soup combines aromatic spices with hearty vegetables, tender chicken, and protein-rich quinoa to create a flavorful and nourishing meal. Perfect for chilly days, it features a creamy texture from coconut milk or heavy cream and a fresh cilantro garnish for brightness.
Ingredients
Scale
Vegetables and Aromatics
- 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
Spices
- 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
Liquids and Broth
- 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
Protein and Grains
- 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
Seasonings
- Salt and freshly ground black pepper, to taste
Instructions
- Heat oil and cook vegetables: Heat olive oil in a large pot over medium-high heat. Add diced carrots, chopped onion, diced bell pepper, and minced ginger. Sauté for 5 minutes until vegetables begin to soften.
- Add garlic: Stir in the minced garlic and continue sautéing for another minute to release its aroma.
- Toast spices: Add ground coriander, cumin, paprika, turmeric, cinnamon, and cayenne pepper. Sauté for 1 more minute to toast the spices and enhance their flavors.
- Add liquids and quinoa: Pour in the low-sodium chicken broth, fire roasted diced tomatoes, and rinsed quinoa. Season with salt and freshly ground black pepper to taste, stirring well to combine.
- Simmer soup: Bring the soup to a boil. Once boiling, reduce heat to medium-low, cover the pot, and let it simmer stirring occasionally, until the quinoa is tender, about 15 minutes.
- Incorporate chicken and chickpeas: Stir in the cooked shredded chicken, drained chickpeas, and heavy cream or coconut milk. Heat through for about 1 minute until warmed evenly.
- Add cilantro and serve: Stir in the chopped cilantro just before serving to add freshness. Serve the soup warm for best flavor.
Notes
- For a dairy-free option, substitute heavy cream with full-fat coconut milk.
- Using rotisserie chicken saves time and adds great flavor.
- Adjust cayenne pepper according to your preferred spice level.
- Rinse quinoa thoroughly to remove the natural bitterness before cooking.
- Leftover soup can be refrigerated for up to 3 days and reheated gently before serving.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 320
- Sugar: 6 g
- Sodium: 610 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 55 mg
