5 from 27 votes
Curry Chicken and Quinoa Soup
Curry Chicken and Quinoa Soup is a fragrant, spiced soup combining shredded chicken, quinoa, vegetables, and a blend of curry spices within a tomato-based broth. The addition of chickpeas, heavy cream, and fresh cilantro adds richness and texture. This soup offers a warming, mildly spiced meal that balances protein, vegetables, and grains, suitable for a wholesome lunch or dinner.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
Course:
Soup
Cuisine:
Middle Eastern
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
Cup of Yum