Curry Chicken and Quinoa Soup

Curry Chicken and Quinoa Soup Recipe

This hearty and comforting soup combines tender chicken, quinoa, and a fragrant curry flavor that warms the soul. It’s a perfect dish for a cozy dinner or a healthy meal prep option!

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon curry powder (adjust to taste)
• 1 teaspoon ground cumin
• 4 cups chicken broth (or vegetable broth)
• 1 can (14 oz) coconut milk
• 1 cup quinoa, rinsed
• 2 cups cooked chicken, shredded (can use rotisserie chicken)
• 2 cups mixed vegetables (carrots, bell peppers, peas, etc.)
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, for garnish (optional)

Instructions:

1. Sauté Aromatics:
   • In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
   • Stir in the minced garlic and ginger, cooking for another minute until fragrant.
2. Add Spices:
   • Sprinkle in the curry powder and ground cumin, stirring to coat the onion mixture in the spices. Cook for an additional minute.
3. Add Liquids:
   • Pour in the chicken broth and coconut milk, stirring well to combine. Bring to a gentle simmer.
4. Cook Quinoa:
   • Add the rinsed quinoa to the pot and cook for about 15 minutes, or until the quinoa is cooked and has absorbed some of the liquid.
5. Incorporate Chicken and Vegetables:
   • Stir in the shredded chicken and mixed vegetables. Cook for another 5-7 minutes, or until the vegetables are tender and heated through.
6. Season and Serve:
   • Season the soup with salt, pepper, and lime juice to taste. Remove from heat.
   • Serve hot, garnished with fresh cilantro if desired.

Tips:

• Customize the Vegetables: Feel free to use any vegetables you have on hand, such as spinach, zucchini, or green beans.
• Make it Spicy: For an extra kick, add a pinch of cayenne pepper or a chopped chili pepper when sautéing the onions.
• Storage: This soup keeps well in the fridge for up to 4 days and can be frozen for longer storage.

Enjoy your delicious and nourishing curry chicken and quinoa soup!