Curried Chicken Soup

Description: An International Ingredient Inspired Soup

Servings: 4-6

Prep Time: 10 mins

Cook Time: 20 mins


1 pound boneless skinless chicken breasts, cut into 1-inch cubes

4 teaspoons yellow curry powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon cayenne pepper

3 medium carrots, chopped in ¼ inch pieces ½ cup

1 bell pepper diced ½ cup

1 small onion, diced ½ cup

2 tablespoons  olive oil

1 clove garlic, minced

1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained

1 can (14-1/2oz) chicken broth

1 can (14-1/2oz) diced tomatoes, drained ½ cup

1 cup water

1 can (13oz) coconut milk

3/4 cup Cilantro, minced                                                        


  1. In a large shallow dish, combine the curry, salt, pepper and cayenne. 
  2. Add chicken, a few pieces at a time, and turn to coat.
  3. In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. 
  4. Add garlic; cook 1-2 minutes longer or until chicken is brown and vegetables are tender; drain.
  5. Stir in the garbanzo beans, broth, tomatoes and water. 
  6. Bring to a boil.
  7. Reduce heat; cover and simmer for 30 minutes. 
  8. Stir in coconut milk, heat through. 
  9. Garnish servings with cilantro.