Curry Chicken Soup (Stove or Instant Pot)

Name: Curry Chicken Soup (Stove or Instant Pot)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 yellow onion; 3 carrots; 3 celery stalks; 1 clove garlic; 1 tablespoon freshly minced ginger; 4 teaspoons curry powder; 4 cups vegetable broth; 1 cup red lentils; 1 pound boneless & skinless chicken thighs; fine sea salt; 1/2 cup full-fat coconut milk; freshly ground black pepper; Squeeze of fresh lemon juice

User Reviews

4.9

213 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 servings
Calories
290 kcal
Course
Soup
Cuisine
gluten-free

Curry Chicken Soup (Stove or Instant Pot)

Dana Benson

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This Curried Chicken Soup is an easy one-pot meal, that is loaded with fiber-rich lentils and veggies. No dairy or flour required!

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Ingredients

Servings

1 tablespoon olive oil
1 yellow onion
3 carrots , chopped
3 celery stalks , chopped
1 clove garlic , minced
1 tablespoon freshly minced ginger
4 teaspoons curry powder
4 cups vegetable broth
1 cup red lentils
1 pound boneless & skinless chicken thighs
fine sea salt (I use Real Salt brand)
1/2 cup full-fat coconut milk
freshly ground black pepper
Squeeze of fresh lemon juice

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Instructions

Heat the olive oil in a skillet over medium-high heat, and saute the onion, carrot, and celery until they start to soften, about 5 minutes.
Add in the garlic, ginger, and curry powder, and stir unti fragrant, about one more minute.
Add in the broth and lentils, and give the pot a stir, then place the chicken thighs directly into the broth. Season with 1 teaspoon of salt, and bring the soup to a boil.
Once boiling, lower the heat to a simmer and cover the pot, letting the soup cook until the lentils are tender and the chicken is cooked-through, about 30 minutes. (You can use a thermometer to make sure the chicken reaches an internal temperature of 165ºF, or you can slice into it to check.)
Use tongs to remove the chicken thighs, transfer them to a cutting board, and use two forks to shred them into bite-sized pieces. Return the chicken to the pot, and stir in the coconut milk. Adjust seasoning to taste, adding more salt, if needed. (I usually add an extra 1/2 teaspoon, but it will vary depending on the sodium in the broth that you use.)
Serve with freshly ground black pepper and a squeeze of fresh lemon juice, if desired. (The lemon helps brighten up the flavor!)
Leftovers can be stored in an airtight container for up to 3 days. Try serving the leftovers over rice, too!

Notes

Instant Pot Directions:
No oil is needed for this method. Add the onion, carrots, celery, garlic, ginger, curry, broth, and lentils to the Instant Pot and give the mixture a stir. Place the chicken thighs on top and sprinkle them with 1 teaspoon of salt.
Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook at high pressure for 10 minutes. Let the pressure naturally release for 10 minutes.
When the screen reads L0:10, move the steam release valve to Venting to release any remaining pressure. Use tongs to transfer the chicken to a cutting board, then use two forks to shred it.
Add the chicken back to the pot and stir in the coconut milk. Taste and adjust any seasonings. I usually add another 1/2 to 1 teaspoon of salt, depending on how much sodium is in the broth I use, several grinds of black pepper, and squeeze of fresh lemon juice to brighten the flavors. Serve warm.

Nutrition Information

Show Details

Calories 290kcal (15%) Carbohydrates 27g (9%) Protein 24g (48%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 72mg (24%) Sodium 737mg (31%) Potassium 710mg (20%) Fiber 11g (44%) Sugar 5g (10%) Vitamin A 5562IU (111%) Vitamin C 6mg (7%) Calcium 56mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 290 kcal

% Daily Value*

Calories	290kcal	15%
Carbohydrates	27g	9%
Protein	24g	48%
Fat	10g	15%
Saturated Fat	5g	25%
Cholesterol	72mg	24%
Sodium	737mg	31%
Potassium	710mg	15%
Fiber	11g	44%
Sugar	5g	10%
Vitamin A	5562IU	111%
Vitamin C	6mg	7%
Calcium	56mg	6%
Iron	4mg	22%