Categorized:
- Healthy
- Main Dish
- Poultry
- Soups
Tagged:
- bell pepper
- carrots
- chick peas
- chicken
- chicken broth
- cilantro
- cinnamon
- coriander
- cream
- cumin
- garlic
- ginger
- paprika
- quinoa
- tomatoes
- turmeric
Curry Chicken and Quinoa Soup
Ingredients
- 2 1/2 Tbsp olive oil
- 3 medium carrots, diced (1 1/4 cups)
- 1 large yellow onion, chopped (1 3/4 cups)
- 1 large red or yellow bell pepper, diced (2 cups)
- 1 Tbsp peeled and finely minced fresh ginger
- 6 garlic cloves, minced (2 Tbsp)
- 1 Tbsp ground coriander
- 2 tsp ground cumin
- 3/4 tsp paprika
- 3/4 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/8 tsp cayenne pepper, or more to taste
- 3 (14.5 oz) cans low-sodium chicken broth
- 1 (15 oz) can fire roasted diced tomatoes
- 1/2 cup (heaping) quinoa, well rinsed and drained
- Salt and freshly ground black pepper
- 2 cups cooked shredded chicken breasts or thighs (I used rotisserie chicken)
- 1 (14.5 oz) can chick peas, drained and rinsed
- 1/2 cup heavy cream or coconut milk
- 1/4 cup chopped cilantro
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add in carrots, onion, bell pepper and ginger and saute 5 minutes. Add in garlic and saute 1 minute longer.
- Toss in coriander, cumin, paprika, turmeric, cinnamon and cayenne pepper and saute 1 more minute.
- Pour in chicken broth, tomatoes, and quinoa and season with salt and pepper to taste.
- Bring to a boil then reduce heat to medium-low. Cover and simmer stirring occasionally, until quinoa is tender, about 15 minutes.
- Stir in chicken, chick peas, and cream and heat through, about 1 minute.
- Stir in cilantro and serve warm.
- Recipe source: Cooking Classy
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