Curried Chicken Soup

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!

This coconut curry chicken soup is a keeper, it’s a mild heat but you can kick it to medium heat by adding a little more curry powder (and maybe a squeeze or two of sriracha). I keep it fairly mild, but play around with the recipe and make it work for you.

Ingredients

– olive oil – onion, carrot, celery – garlic, ginger – mushrooms – curry powder – turmeric – cayenne pepper – chicken breasts – bone broth – can petite diced tomatoes – canned coconut milk spinach or kale –lime juice – salt and pepper – Cilantro scallions, or basil

INSTRUCTIONS

Heat olive oil in a Dutch oven or stock pan over medium heat. Add the onions, carrots, and celery and cook until soft and the onions are translucent, 3-4 minutes,

Add garlic, ginger, and mushrooms and cook an additional minute. Then add the curry powder and turmeric. Cook until fragrant, about 1 minute. 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.

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. Add lime juice before serving.

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