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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
Prep
15
minutes
minutes
Cook
30
minutes
minutes
Ready in:
45
minutes
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
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