This curried chicken soup is tasty and so quick to make. No one I've made it for has not liked it. Serve with warm pita bread.



Original recipe yields 5 servings
The ingredient list now reflects the servings specified


  • Heat oil in a large pot over medium heat. Add chicken to the hot oil and cook until browned, 6 to 7 minutes. Add curry paste and stir to coat. Add tomatoes and stir. Fill an empty tomato can with water and add to the pot; repeat with the 2nd tomato can. Crumble in stock cube and simmer soup for 10 minutes.

  • Add spinach to the pot and simmer until defrosted, 10 to 15 minutes more. Stir to mix well into soup. Add chickpeas and cook until heated, 2 to 3 minutes.

Cook's Notes:

Feel free to use 6 boned and skinned chicken thighs chopped into bite-sized pieces in place of chicken breasts.

I like to use a can of ratatouille in place of one of the cans of tomatoes.

Use mild or spicy curry paste, as you prefer.

Nutrition Facts

387 calories; 8.3 g total fat; 52 mg cholesterol; 1037 mg sodium. 46.7 g carbohydrates; 38.1 g protein; Full Nutrition

Reviews (1)

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Rating: 3 stars
I liked the idea and the only change I made was to cook it in my instant pot. Aside from changing the cooking technique I followed the ingredients. I added the curry paste in at the end but regardless I was expecting a lot more flavor. Read More