Preview
One-Pot Curry Chicken Quinoa Soup
10 min
Prep Time20 min
Cook Time30 min
Total Time
Ingredients (6 servings)
MetricImperial
400g chicken breast
1 onion
250g frozen mixed vegetables
100g baby spinach
90g quinoa
400g canned chickpeas, drained
1L reduced-sodium chicken stock
135ml coconut milk
1 tbsp curry powder
1/2 tsp white pepper
-Black pepper, to taste
-Salt, to taste
-Cooking spray
- Small dice onion and chicken.
- Thoroughly rinse and drain quinoa. Set aside.
- Heat up a large pot over medium heat and lightly spray with cooking spray. Add onion and stir-fry until fragrant, about 2 minutes.
- Add mixed vegetables, quinoa, chicken stock and curry powder. Cover and let simmer for 10 minutes.
- Add diced chicken and chickpeas. Cover and let simmer for 10 more minutes.
- Stir in coconut milk, and season to taste with white pepper, black pepper and salt if necessary. Serve hot with some toasted bread. Enjoy!
Notes
- Leftovers will keep in an airtight container in the fridge for 3-4 days.
- Don’t like chicken? Omit the chicken breast (or substitute with firm tofu) and substitute chicken stock with vegetable stock.
- If you are watching your fat intake, feel free to omit or half the amount of coconut milk.
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