Curry Chicken and Quinoa Soup

Published January 7, 2019

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Curry Chicken and Quinoa Soup is an incredibly flavorful and hearty soup. It’s loaded with veggies, protein rich quinoa, chicken and chick peas and all the warn Middle Eastern spices will leave you craving more! 

Curry Chicken and Quinoa Soup

The inspiration for this recipe came from a local restaurant we dined at. Out of everything we ordered this was easily my favorite, I couldn’t stop thinking about how good it was so I knew I had to make it at home.

Their version had ground lamb but I prefer chicken so I went with that instead but feel free to try it with cooked ground lamb if you’d like.

This soup is brimming with nutritious ingredients and finished with a bit of cream to make it rich and take it over the top. But if you are wanting to keep it healthy go with coconut milk or even half and half.

We often get in the rut of making the same easy things but I love recipes like this that have so much flavor and are something out of the norm. This is a soup that’s sure to impress!

Curry Chicken and Quinoa Soup

What Ingredients do I Need for This Soup?

  • Olive oil
  • Vegetables – carrots, yellow onion, red or yellow bell pepper, ginger, garlic, cilantro
  • Spices – coriander, cumin, paprika, turmeric, cinnamon, cayenne pepper, salt and pepper
  • Low sodium chicken broth
  • Canned fire roasted tomatoes
  • Quinoa
  • Shredded cooked chicken
  • Canned chick peas
  • Heavy cream or coconut milk

I know it seems like a long daunting list of ingredients but it’s a lot of veggies and spices and each one really adds great flavor.

Curry Chicken and Quinoa Soup

How do You Make Curry Chicken and Quinoa Soup?

  • Heat olive oil in a large pot over medium-high heat.
  • Add in carrots, onion, bell pepper and ginger and saute 5 minutes.
  • Add in garlic and saute 1 minute longer.
  • Toss in coriander, cumin, paprika, turmeric, cinnamon and cayenne pepper and saute 1 more minute.
  • Pour in chicken broth, tomatoes, and quinoa and season with salt and pepper to taste.
  • Bring to a boil then reduce heat to medium-low.
  • Cover and simmer stirring occasionally, until quinoa is tender, about 15 minutes.
  • Stir in chicken, chick peas, and cream and heat through, about 1 minute.
  • Stir in cilantro and serve warm.

Curry Chicken and Quinoa Soup

Tips for this Recipe

  • Want to make it vegetarian? Just omit the chicken and you’ll still have an incredibly filling soup.
  • Don’t replace the spices with a curry powder blend. I don’t really care for curry blends because they vary so much and some are quite bland or too spicy for my family.
  • Why rinse the quinoa? When I first started cooking with it I didn’t know rinsing was so important. It helps remove that bitter coating (called saponin) on the quinoa. Some brands are labeled pre-rinsed but I still rinse anyway.
  • Can I freeze it? It should freeze fine without the cream mixed in, dairy doesn’t tend to freeze well.

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Curry Chicken and Quinoa Soup
5 from 9 votes

Curry Chicken and Quinoa Soup

This is an incredibly flavorful and hearty soup. It's loaded with veggies, protein rich quinoa, chicken and chick peas and all the warn Middle Eastern spices will leave you craving more! 
Servings: 6
Prep15 minutes
Cook30 minutes
Ready in: 45 minutes

Ingredients

Instructions

  • Heat olive oil in a large pot over medium-high heat. 
  • Add in carrots, onion, bell pepper and ginger and saute 5 minutes. Add in garlic and saute 1 minute longer.
  • Toss in coriander, cumin, paprika, turmeric, cinnamon and cayenne pepper and saute 1 more minute. 
  • Pour in chicken broth, tomatoes, and quinoa and season with salt and pepper to taste. 
  • Bring to a boil then reduce heat to medium-low. Cover and simmer stirring occasionally, until quinoa is tender, about 15 minutes.
  • Stir in chicken, chick peas, and cream and heat through, about 1 minute. 
  • Stir in cilantro and serve warm.
  • Recipe source: Cooking Classy
Nutrition Facts
Curry Chicken and Quinoa Soup
Amount Per Serving
Calories 420 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 66mg22%
Sodium 356mg15%
Potassium 761mg22%
Carbohydrates 37g12%
Fiber 7g29%
Sugar 5g6%
Protein 26g52%
Vitamin A 6775IU136%
Vitamin C 42.7mg52%
Calcium 118mg12%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.