Description
Curried chicken soup is a nourishing soup to help bring you comfort during cold and flu season. It is packed with nutrient-rich ingredients and flavors that will leave you craving your next bite!
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced (about 1 cup)
- 2 medium carrots, diced (about ½ cup)
- 2 celery stalks, diced (about ½ cup)
- 2 garlic cloves, peeled and minced
- 1 inch ginger root, peeled and minced (about 1 tablespoon)
- 1 cup sliced mushrooms
- 4 teaspoons curry powder
- 1 teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 1 pound boneless skinless chicken breasts
- 4 cups bone broth
- 1 (14 oz) can petite diced tomatoes
- 1 (14 oz) can coconut milk
- 1-2 cups spinach or kale, torn, stems removed
- 2 tablespoons lime juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cilantro, scallions, or basil to garnish
Instructions
1. Heat olive oil in a Dutch oven or stock pan over medium heat.
2. Add the onions, carrots, and celery and cook until soft and the onions are translucent, 3-4 minutes.
3. Add garlic, ginger, and mushrooms and cook an additional minute. Then add the curry powder and turmeric. Cook until fragrant, about 1 minute.
4. Add the chicken, bone broth, coconut milk, and tomatoes. Bring to a boil, then reduce to low heat. Cover and simmer for 20-25 minutes.
5. Remove the chicken and shred. Place the chicken back into the soup, along with the spinach or kale, and cook until the spinach/kale is wilted.
6. Add lime juice, salt, and pepper before serving.
Notes
For extra freshness, garnish with cilantro, scallions, or basil.
Adjust the level of cayenne to your spice preference.
You can substitute kale with spinach depending on what you have on hand.
Store leftovers in the refrigerator for up to 4 days, or freeze for up to 3 months.
This soup pairs well with crusty bread or served over rice for a heartier meal.