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Curry Chicken Soup (Stove or Instant Pot)

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Add in the garlic, ginger, and curry powder, and stir unti fragrant, about one more minute.
  3. 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.
  4. 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.)
  5. 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.)
  6. Serve with freshly ground black pepper and a squeeze of fresh lemon juice, if desired. (The lemon helps brighten up the flavor!)
  7. 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

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

% 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.