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curried quinoa and chicken soup

Ingredients

  • 2 large chicken breasts cooked
  • 1 cup quinoa rinsed
  • 1 white onion
  • 2 cloves garlic
  • 3 carrots
  • 2 tablespoon curry powder
  • ¼ teaspoon cinnamon
  • ½ " knob of fresh ginger
  • 1 tablespoon butter
  • 3-4 cups chicken broth
  • 1 12 oz can coconut milk
  • 1 14 oz can diced tomatoes
  • 1 red bell pepper chopped
  • 3 green onions diced
  • salt and pepper to taste
  • plain yogurt for topping

Instructions

  • Bring 2 cups of water and quinoa to a boil. Reduce heat, cover and let simmer for 15-20 minutes, or until quinoa is cooked. Set aside.
  • Roughly chop onion, garlic, and carrots.
  • Place vegetables into food processor along with curry powder, cinnamon, and ginger. Pulse until it is a coarse paste.
  • In a large soup pot, heat butter over medium heat. Add vegetable paste and cook for 1 minute. Whisk in 3 cups of chicken broth, coconut milk, and tomatoes.
  • Bring to a simmer and let simmer for 10 minutes.
  • Add chicken, red bell pepper, green onion, and quinoa and stir to combine.
  • Add last cup of chicken broth so soup is your desired consistency.
  • Season with salt and pepper, to your liking.
  • Serve topped with a dollop of plain yogurt.
  • Enjoy!