Name: Curry Chicken and Quinoa Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: Indian
Ingredients: 2 1/2 Tbsp olive oil; 3 1/4 medium 3 carrots, (diced (1 1/4 cups)); 1 3/4 large 1 yellow onion, (chopped (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

How To Make Curry Chicken and Quinoa Soup

Enjoy a hearty bowl of quinoa soup for your next dinner meal! It’s loaded with tender chicken, tasteful veggies and seasoning for a belly-filling dish.

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

2½tbspolive oil
3medium carrots,diced
1large yellow onion
1large bell pepper,red or yellow, diced
1tbspfresh ginger,peeled and finely minced
6garlic cloves,minced
1tbspground coriander
2tspground cumin
¾tsppaprika
¾tspturmeric
½tspground cinnamon
⅛tspcayenne pepper,or more to taste
14.5ozlow-sodium chicken broth
15ozfire roasted diced tomatoes
½cupquinoa,well rinsed and drained
salt and freshly ground black pepper
2cupschicken breasts ,or thighs, cooked and shredded
14.5ozchick peas,drained and rinsed
½cupheavy cream,or coconut milk
¼cupcilantro,chopped

Instructions

Heat the olive oil in a large pot over medium-high heat.
Add in the carrots, onion, bell pepper, and ginger, then sauté for 5 minutes.
Add in the garlic, then sauté for 1 minute.
Toss in the coriander, cumin, paprika, turmeric, cinnamon and cayenne pepper, then sauté for 1 minute.
Pour in the chicken broth, tomatoes, and quinoa, then season with salt and pepper to taste.
Bring to a boil, then reduce the heat to medium-low.
Cover and simmer, stirring occasionally, for 15 minutes, until the quinoa is tender.
Stir in the chicken, chick peas, and cream, then heat through for 1 minute.
Stir in the cilantro.
Serve warm, and enjoy!