Curried Chicken Soup

1 Ratings
  • 5 0
  • 4 0
  • 3 1
  • 2 0
  • 1 0

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.

By Saoirse

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Recipe Summary

cook:
30 mins
total:
40 mins
prep:
10 mins
Servings:
5
Yield:
5 servings
Nutrition Info
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Ingredients

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

Directions

  • 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.

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  • 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

Per Serving:
387 calories; protein 38.1g; carbohydrates 46.7g; fat 8.3g; cholesterol 51.7mg; sodium 1037.2mg. Full Nutrition
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