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Curry Chicken and Quinoa Soup

Name: Curry Chicken and Quinoa Soup
Prep time: 15 min
Cook time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 large yellow onion, ); 1 large red or yellow bell pepper, ); 1 can chick peas,; 1 can fire roasted diced tomatoes; 1 Tbsp ground coriander; 1 Tbsp peeled and finely minced fresh ginger; 1/2 cup quinoa,; 1/2 cup heavy cream or coconut milk; 1/2 tsp ground cinnamon; 1/4 cup chopped cilantro; 1/8 tsp cayenne pepper,; 2 1/2 Tbsp olive oil; 2 cups cooked shredded chicken breasts or thighs ); 2 tsp ground cumin; 3 cans low-sodium chicken broth; 3 medium carrots, ); 3/4 tsp paprika; 3/4 tsp turmeric; 6 garlic cloves, ); Salt and freshly ground black pepper

Category
Soup
Cusine
Middle Eastern

What do you need?

How to make?

Ingredients

2 1/2 Tbsp olive oil

3 medium carrots

1 large yellow onion

1 large red or yellow bell pepper

1 Tbsp peeled and finely minced fresh ginger

6 garlic cloves

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

3 cans low-sodium chicken broth

1 can fire roasted diced tomatoes

1/2 cup

Salt and freshly ground black pepper

2 cups cooked shredded chicken breasts or thighs

1/2 cup heavy cream or coconut milk

1/4 cup chopped cilantro

Directions

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