Curried Chicken and Zucchini Soup
Warm up your table with the vibrant flavors of Curried Chicken and Zucchini Soup, a comforting one-pot meal that’s as wholesome as it is aromatic. This hearty soup blends tender chunks of chicken breast with nutrient-rich zucchini and sweet carrots, all simmered in a savory, spice-infused broth featuring curry powder, turmeric, and a splash of creamy coconut milk. Fresh ingredients like garlic, ginger, and lime take the dish to the next level, while a garnish of cilantro adds a burst of fresh, herbaceous flavor. Perfect for a quick and satisfying weeknight dinner, this recipe comes together in just 45 minutes and is sure to please with its bold, warming spices and velvety texture. Serve hot with lime wedges for a tangy finishing touch.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 pound chicken breast, diced into bite-sized pieces
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 4 cups chicken broth
- 2 medium zucchini, chopped into cubes
- 1 large carrot, peeled and sliced
- 1 can (13.5 oz) coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 lime wedges, for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the diced chicken breast to the pot and cook for 5-6 minutes, stirring occasionally, until lightly browned on all sides.
Sprinkle the curry powder and turmeric over the chicken, stirring to evenly coat the pieces.
Pour in the chicken broth and bring to a simmer.
Add the chopped zucchini and sliced carrot to the pot. Stir well and cover with a lid.
Let the soup simmer for 15-20 minutes until the chicken is fully cooked and the vegetables are tender.
Reduce the heat to low and stir in the coconut milk. Simmer for an additional 5 minutes.
Season the soup with salt and black pepper, adjusting to taste.
Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 9142 mg | 397% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 46.5 g | ||
| Protein | 161.4 g | 323% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 278 mg | 21% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3872 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
