This soup was one of those kitchen accidents that had a very happy ending. It’s a creamy soup with an earthy flavor from the curry and tumeric. This recipe makes a big batch of soup but feel free to eat what you can and freeze the rest for a rainy day. We add rice to our soup to make it a bit more hearty but you can eat it without the rice or with cauliflower rice to keep it Paleo and Whole30
Happy Cooking!
Curry Chicken Soup
This soup is packed full of flavor and gives you a healthy dose of vegetables and protein in every bite. It is perfect healing soup for those chilly winter nights.
Servings 8
Calories 188kcal
Ingredients
- 1 whole fully cooked roasted chicken
- 2-3 large white potatoes
- 1/2 lb green beans
- 3 medium carrots
- 2 medium-large celery stalks
- 1 medium onion
- 1 jalapeno jalapeno
- 4 cloves garlic, minced
- 1 inch piece fresh ginger, peeled and minced
- 1 TBSP curry powder
- 1 TBSP tumeric
- 1 TBSP granulated garlic
- 1/2-1 TBSP salt
- 1 TBSP pepper
- 2 limes, juiced
- 10-12 cups chicken bone broth
- 13 oz can full fat coconut milk
- 1-2 TBSP avocado oil
- 1/2 cup chopped cilantro for garnish
Instructions
- Using two fork or your hands, peel the light and dark meat from the roasted chicken and shred into bite sized pieces. Discard the skin and bones or save them to make bone broth
- Cut the carrots, celery, and potatoes into equal bite sized pieces.
- Break the ends off the green beans and cut into 1 inch pieces
- devein and deseed the jalapeno and dice into small pieces
- Heat a large stock pot or dutch oven over medium-high heat and add avocado oil. Once ready add the onion and saute for 3 minutes
- Add the garlic and ginger and saute for 30-60 seconds until fragrant
- Add the carrots, celery, potatoes, green beans, and jalapeno and saute for 5 minutes
- Add the curry powder, tumeric, granulated garlic, salt, pepper and stir to combine with the vegetables. Cook an additional minute to toast the seasoning
- Add the chicken bone broth, lime juice, and chicken to the pot and bring to a boil.
- Once it's boiling reduce to a simmer, cover, and cook for 30-45 minutes or until your vegetables have softened
- Add your coconut milk and stir to combine. Cook for an additional 1-2 minutes and then remove soup from the heat. Taste your soup at this point. If you used homemade or low sodium bone broth you make need to add a little more salt. Add 1/2 teaspoon at a time until it is to your liking.
- Serve with chopped cilantro and a lime wedge. You can also serve with cooked rice or cauliflower rice if you'd like this soup to be more hearty.
Nutrition
Calories: 188kcal | Carbohydrates: 18g | Protein: 5g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 1542mg | Potassium: 749mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4100IU | Vitamin C: 38mg | Calcium: 77mg | Iron: 5mg
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