Curry Chicken and Quinoa Soup

01.07.2019

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 4 votes

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
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 2 1/2 Tbsp olive oil
  • 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 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
  • 3 (14.5 oz) cans low-sodium chicken broth
  • 1 (15 oz) can fire roasted diced tomatoes
  • 1/2 cup (heaping) quinoa, well rinsed and drained
  • Salt and freshly ground black pepper
  • 2 cups cooked shredded chicken breasts or thighs (I used rotisserie chicken)
  • 1 (14.5 oz) can chick peas, drained and rinsed
  • 1/2 cup heavy cream or coconut milk
  • 1/4 cup chopped cilantro

Instructions

  1. Heat olive oil in a large pot over medium-high heat. 

  2. Add in carrots, onion, bell pepper and ginger and saute 5 minutes. Add in garlic and saute 1 minute longer.

  3. Toss in coriander, cumin, paprika, turmeric, cinnamon and cayenne pepper and saute 1 more minute. 

  4. Pour in chicken broth, tomatoes, and quinoa and season with salt and pepper to taste. 

  5. Bring to a boil then reduce heat to medium-low. Cover and simmer stirring occasionally, until quinoa is tender, about 15 minutes.

  6. Stir in chicken, chick peas, and cream and heat through, about 1 minute. 

  7. Stir in cilantro and serve warm.

  8. Recipe source: Cooking Classy

Nutrition Facts
Curry Chicken and Quinoa Soup
Amount Per Serving
Calories 420 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 6g 30%
Cholesterol 66mg 22%
Sodium 356mg 15%
Potassium 761mg 22%
Total Carbohydrates 37g 12%
Dietary Fiber 7g 28%
Sugars 5g
Protein 26g 52%
Vitamin A 135.5%
Vitamin C 51.7%
Calcium 11.8%
Iron 22.9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: Middle Eastern
Keyword: Chicken Quinoa Soup, Quinoa Soup
Calories: 420 kcal
Author: Jaclyn

16 comments

  • Cindy J. Fitz: this is delicious! I’ve made it 3 weeks in a row and doubled the recipe the 3rd time, then freeze it in 1 cup containers!

    Thank you! March 20, 2019 at 10:18am Reply

    • Jaclyn: Thanks for your review Cindy! I’m so glad to hear you’ve had it on repeat! March 20, 2019 at 12:16pm Reply

  • Sheryl: Oh my! Thank you so much for this recipe, it is our new favorite soup! Quick, healthy, extremely tasty, and so versatile. I’ve made it guests and everyone asks for the recipe. Now, every time I bake chicken breasts I throw a couple of extra in the oven so I always have the fixings for this delicious soup. Thanks again! February 12, 2019 at 1:55pm Reply

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