Curried Chicken Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 4 skinless, boneless chicken breasts, cubed into bite-sized pieces
• 1 tablespoon mild curry paste
• 2 (14.5 ounce) cans chopped tomatoes
• chicken stock cube
• 6 (10 ounce) packages frozen chopped spinach, thawed and drained
• 2 (15 ounce) cans chickpeas

Directions

1. Heat olive oil in a large pot over medium heat.
2. Add the chicken to the pot and cook, stirring occasionally, until browned, about 6 to 7 minutes.
3. Stir in the curry paste, coating the chicken evenly.
4. Pour in the chopped tomatoes and stir to combine with the chicken and curry paste.
5. Fill one of the empty tomato cans with water and add it to the pot. Repeat this with the second tomato can. Stir well.
6. Crumble the chicken stock cube into the pot and stir it into the mixture.
7. Reduce the heat and simmer the soup for 10 minutes, allowing the flavors to meld together.
8. Add the thawed spinach to the pot, stir, and let it simmer for an additional 10 to 15 minutes, or until the spinach is fully incorporated.
9. Add the chickpeas and stir. Cook for 2 to 3 more minutes, until the chickpeas are heated through.
10. Serve the soup hot, enjoy!

Cook's Notes

• You can substitute 6 boneless, skinless chicken thighs, chopped into bite-sized pieces, for the chicken breasts.
• For an extra twist, try replacing one can of tomatoes with a can of ratatouille.
• Feel free to use either mild or spicy curry paste depending on your preferred heat level.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.