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+ servings

Chicken Curry Soup

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 Bowls
Calories 234kcal

Ingredients

  • 1/4 Cup Butter or coconut oil
  • 2 medium Yellow Onion chopped
  • 2 carrots peeled + chopped
  • 2 celery spears chopped
  • 3 Garlic Cloves minced
  • 2 Teaspoons Ginger peeled + minced
  • 1 Tablespoon Curry Powder
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Turmeric
  • 1/4 Teaspoon Cayenne Pepper
  • 4 Cups Chicken Broth
  • 1 13.5 Oz Can Coconut Milk full fat
  • 1 1/2 Teaspoon Kosher Salt
  • 2 Chicken Breasts boneless/skinless
  • 1/2 Cup Greek Yogurt
  • 1/4 Cup Fresh Cilantro chopped

Instructions

  • In a large heavy bottom pot, melt butter over medium heat. Add the onion, celery, and carrots and saute until soft, about 8 minutes.
  • Add the garlic, ginger, curry, cumin, turmeric, and cayenne, and toast until fragrant, about 2 minutes. Quickly add the chicken broth, coconut milk, and salt, and stir everything together.
  • Add the chicken, and bring your soup to a boil. Reduce to a simmer, and place a lid on your pot. Allow chicken to cook through fully, should take between 7-10 minutes. Once cooked remove chicken to a cutting board, and shred once cool enough to handle.
  • Add yogurt to the soup, and stir in to combine. Simmer the soup for another 10 minutes so the flavors can marry. Then add the chicken back to the soup. Top bowls with freshly chopped cilantro and additional yogurt.

Nutrition

Calories: 234kcal | Total Carbohydrates: 9g | Protein: 36g | Fat: 5g | Sodium: 1546mg | Fiber: 2g | Sugar: 4g | Net Carbs: 7g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com