Curry Chicken Soup (Stove or Instant Pot)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
290 kcal
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Course
Soup
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Cuisine
gluten-free
Curry Chicken Soup (Stove or Instant Pot)
Description
This Curry Chicken Soup uses boneless, skinless chicken thighs simmered with red lentils and vegetables such as onion, carrots, and celery to create a hearty base. Fresh garlic and ginger add pungency, while curry powder imparts warm spice. The inclusion of coconut milk towards the end adds richness and smoothness to the broth.
The cooking process begins by sautéing aromatics before adding broth, lentils, and chicken. On the stove, the soup simmers gently to cook lentils thoroughly and ensure the chicken is tender and fully cooked. Alternatively, an Instant Pot method speeds the process by pressure cooking, maintaining moisture and depth in the flavors.
Shredded chicken is returned to the pot along with coconut milk, and the soup is finished with fresh lemon juice and seasonings, which lift and balance the dish. This curry soup offers comforting warmth with moderate spice and a blend of textures between tender meat and soft lentils.
Serve this soup warm as a nourishing meal, suitable for cooler days or when desiring a mildly spiced, protein-rich broth.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion
- 3 carrot chopped
- 3 celery chopped, stalks
- 1 clove garlic , minced
- 1 tablespoon ginger freshly minced
- 4 teaspoons curry powder
- 4 cups vegetable broth
- 1 cup red lentils
- 1 pound chicken thighs boneless & skinless
- salt I use Real Salt brand, fine sea salt
- 1/2 cup coconut milk full-fat
- black pepper freshly ground
- lemon juice fresh, squeeze of
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 method cooks the soup with no added oil using pressure cook and natural release for tender results.
- Check chicken doneness with a thermometer or by slicing to ensure fully cooked before shredding.
- Add lemon juice at the end to brighten flavors without overpowering the curry.
- Adjust salt and pepper after adding coconut milk for balanced seasoning.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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