Curry Chicken and Quinoa Soup Recipe

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Gladys Published: December 4, 2020 Modified: July 20, 2021
Curry Chicken and Quinoa Soup Recipe

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



  • tbspolive 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
  • tspcayenne 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


  1. Heat the olive oil in a large pot over medium-high heat.

  2. Add in the carrots, onion, bell pepper, and ginger, then sauté for 5 minutes.

  3. Add in the garlic, then sauté for 1 minute.

  4. Toss in the coriander, cumin, paprika, turmeric, cinnamon and cayenne pepper, then sauté for 1 minute.

  5. Pour in the chicken broth, tomatoes, and quinoa, then season with salt and pepper to taste.

  6. Bring to a boil, then reduce the heat to medium-low.

  7. Cover and simmer, stirring occasionally, for 15 minutes, until the quinoa is tender.

  8. Stir in the chicken, chick peas, and cream, then heat through for 1 minute.

  9. Stir in the cilantro.

  10. Serve warm, and enjoy!


  • Calories: 424.91kcal
  • Fat: 22.26g
  • Saturated Fat: 7.73g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 9.81g
  • Polyunsaturated Fat: 3.24g
  • Carbohydrates: 33.09g
  • Fiber: 8.83g
  • Sugar: 10.11g
  • Protein: 25.26g
  • Cholesterol: 75.39mg
  • Sodium: 962.85mg
  • Calcium: 116.82mg
  • Potassium: 889.04mg
  • Iron: 4.14mg
  • Vitamin A: 448.46µg
  • Vitamin C: 76.44mg
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