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5.0 from 27 votes

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! 

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6
Course: Soup
Cuisine: Middle Eastern

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

    Cup of Yum
  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