Curry Chicken and Quinoa Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Course
Soup
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Cuisine
Middle Eastern
Curry Chicken and Quinoa Soup
Description
This soup starts by sautéing diced carrots, onion, bell pepper, and fresh ginger in olive oil, then adding minced garlic and a spice blend including coriander, cumin, paprika, turmeric, cinnamon, and cayenne pepper. This aromatic base is combined with low-sodium chicken broth, fire-roasted diced tomatoes, and rinsed quinoa, which simmers until the quinoa softens and the flavors meld.
Cooked, shredded chicken breast or thighs and canned chickpeas are stirred in along with heavy cream (or coconut milk as an alternative) to add creaminess and protein. Fresh chopped cilantro is folded in at the end to impart brightness.
The soup yields a hearty texture with tender vegetables, soft quinoa, and shredded chicken in a creamy, spiced tomato broth. It can be served as a filling meal on its own, pairing well with warm bread or a light salad.
Ingredients
- 2 1/2 Tbsp olive oil
- 3 medium carrot diced (1 1/4 cups
- 1 large yellow onion chopped (1 3/4 cups
- 1 large bell pepper diced (2 cups, red or yellow
- 1 Tbsp ginger peeled and finely minced, fresh
- 6 garlic minced (2 Tbsp, cloves
- 1 Tbsp ground coriander
- 2 tsp cumin ground
- 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) chicken broth low-sodium, canned
- 1 (15 oz) diced fire roasted tomatoes canned
- 1/2 cup (heaping) quinoa well rinsed and drained
- salt freshly ground
- black pepper freshly ground
- 2 cups chicken breasts I used rotisserie chicken, cooked shredded; or thighs
- 1 (14.5 oz) chickpeas drained and rinsed, canned
- 1/2 cup heavy cream or coconut milk
- 1/4 cup cilantro chopped
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
User Reviews
Overall Rating
5
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