Curried Chicken Soup
Warm up with a bowl of creamy, flavorful Curried Chicken Soup—an aromatic dish that beautifully balances comforting spices with wholesome ingredients. Tender chicken thighs are infused with the rich flavors of cumin, coriander, turmeric, and curry powder, complemented by the creaminess of coconut milk and the brightness of freshly squeezed lime juice. Packed with nutritious vegetables like carrots and baby spinach, this hearty soup is as nourishing as it is delicious. Perfect for cozy weeknight dinners or sharing with friends, this one-pot recipe is ready in just 45 minutes and designed to soothe both your soul and taste buds. Don’t forget the fresh cilantro garnish for a vibrant finishing touch! Perfect for fans of easy chicken soup recipes, curries, and gluten-free comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 2 teaspoons curry powder
- 0.5 teaspoon crushed red pepper flakes (optional)
- 4 cups chicken broth
- 1 14-ounce can coconut milk
- 2 medium carrots, sliced
- 3 cups baby spinach
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes until softened.
Stir in the garlic and ginger, cooking for 1 minute until fragrant.
Add the chicken thighs to the pot and cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned.
Sprinkle in the cumin, coriander, turmeric, curry powder, and red pepper flakes (if using). Stir to coat the chicken and onions with the spices.
Pour in the chicken broth and coconut milk, stirring to combine.
Add the sliced carrots to the pot and bring the mixture to a gentle boil.
Reduce the heat to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and the carrots are tender.
Stir in the baby spinach and cook for an additional 2 minutes, just until wilted.
Add the lime juice, salt, and black pepper. Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with chopped fresh cilantro.
Serve hot and enjoy!
Nutrition Facts
Calories |
1591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 5145 mg | 224% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 41.8 g | ||
| Protein | 137.8 g | 276% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 374 mg | 29% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3106 mg | 66% | |
*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.
