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!
Servings: 6 servings
Calories: 289kcal
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 skiness chicken breasts
- 4 cups bone broth
- 1 14oz can petite diced tomatoes 14.50 ounces
- 1 14oz can coconut milk 13.66 ounces
- 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
- 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, salt, and pepper before serving.
Nutrition
Serving: 1serving | Calories: 289kcal | Carbohydrates: 8g | Protein: 23g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 379mg | Potassium: 436mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3946IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg