This one-pot curry chicken quinoa soup is like a warm hug in a bowl! Loaded with veggies and high in protein from lean chicken, chickpeas and quinoa, this soup is healthy, nourishing and so easy to make.
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Ingredients (6 servings)
400g chicken breast
250g frozen mixed vegetables
100g baby spinach
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
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!
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.