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!
diced (1 1/4 cups)
chopped (1 3/4 cups)
red or yellow bell pepper,
diced (2 cups)
peeled and finely minced fresh ginger
minced (2 Tbsp)
or more to taste
cans low-sodium chicken broth
can fire roasted diced tomatoes
well rinsed and drained
Salt and freshly ground black pepper
cooked shredded chicken breasts or thighs
(I used rotisserie chicken)
can chick peas,
drained and rinsed
heavy cream or coconut milk
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
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