Curry Chicken and Quinoa Soup
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Cooking Classy · by Jaclyn★ 5.0 (9)

Curry Chicken and Quinoa Soup

NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 49%
CARBS 38G38% OF CAL
9G FIBER20G OTHER9G TOTAL SUGAR
FAT 17G39% OF CAL
6G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty spiced soup loaded with chicken, quinoa, chickpeas, and vegetables. Warm Middle Eastern spices and coconut milk make it deeply flavorful and satisfying.

mainmiddle easternsoupchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 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
PREP
15M
SODIUM
679MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.