The one pot wonder, our Curry Chicken Soup 

curry chicken soup

This Curry Chicken Soup recipe is loaded with tender chicken and hearty veggies and makes for the perfect, feel-good soup. It’s packed with fresh ginger, garlic, turmeric, and bone broth.  As all of the busy parents will know, finding meals that are both nourishing and manageable on a hectic weeknight can feel like a constant juggling act. This incredibly easy and utterly delicious Curry Chicken Soup is here to save the day. It’s more than just a comforting bowl of warmth; it’s a powerhouse of goodness that little bodies need to thrive, packed with lean protein, vibrant veggies, and gentle spices that even the pickiest eaters will find appealing. Forget complicated cooking and endless cleanup – this recipe comes together in one pot, leaving you with more time to spend at the end of the day.

What makes this Curry Chicken Soup a winner for families with small children? For starters, it’s brimming with healthy benefits. We’re talking about protein-packed chicken for strong muscles, carrots bursting with vitamin A for bright eyes, and a medley of other vegetables simmered in a flavourful bone broth that’s kind to little tummies. The subtle warmth of the curry powder and turmeric adds a touch of flavour without being overpowering, and the inclusion of garlic and ginger offers a gentle boost to their developing immune systems. It’s a comforting and nourishing way to ensure your little ones are getting the nutrients they need at dinner time.

But the magic of this recipe truly lies in its simplicity. This Curry Chicken Soup requires minimal fuss, and the one-pot method means fewer dishes to wash. Even the shredding of the chicken is a breeze! The addition of quick-cooking pearl couscous adds a satisfying texture that kids love, making it a complete and easy meal that the whole family can enjoy together.

So, if you’re searching for a healthy, flavorful, and easy meal that your small children will actually eat (and you’ll love making!), look no further. This Curry Chicken Soup is about to become your new go-to recipe. Get ready for cosy bowls, happy faces, and the satisfying feeling of serving your family something truly good. Let’s get cooking!

curry chicken soup
The colourful warming Curry Chicken Soup, served with toasted bread.

Curry Chicken Soup

Ingredients (Serves 8

  • 2 tablespoons avocado oil (or olive oil) 
  • 1  medium yellow onion, chopped 
  • 3 large carrots, thinly sliced on a bias 
  • 2 celery stalks, finely diced 
  • 8 cloves of garlic, chopped 
  • 1 tablespoon curry powder 
  • 1 teaspoon ground turmeric 
  • 1 teaspoon ground allspice 
  • 1 kg boneless/skinless chicken thighs (or chicken breasts) 
  • 1 tablespoon fresh-grated ginger 
  • 1  bay leaf 
  • 8 sprigs fresh thyme, destemmed 
  • Kosher salt & fresh ground black pepper – to taste 
  • 8 cups chicken bone broth 
  • 1 ½ cups dried pearl couscous 

Method

  1. In a large Dutch oven or stock pot, heat the oil over medium heat. When hot, add the onion, carrots, and celery. Sauté the veggies, stirring often, until tender and lightly golden, about 10-12 minutes. Then add the garlic and continue cooking until the garlic is fragrant, about 1 minute. Add the curry powder and ground allspice and stir the spices with the veggie mixture, toasting the spices for about 1 minute. 
  2. Then add the chicken thighs into the pot and stir the chicken to combine with the spices and aromatics. Add the grated ginger, bay leaf, fresh thyme, salt/pepper – to taste, and cover the chicken with the bone broth. Stir the mixture well to fully combine. 
  3. Cover the pot and simmer the soup for 25-30 minutes over medium-high heat, or until the chicken is cooked through.  
  4. After simmering, reduce the heat to medium-low. Use a slotted utensil to remove the chicken and transfer it to a cutting board or rimmed baking sheet, and shred the chicken with two forks. Return the shredded chicken to the pot and stir well with the soup broth. 
  5. Add the dried couscous and stir to combine with the soup. Cover the pot and cook over medium-low heat for 9-10 minutes until the couscous is tender. 
  6. Remove from the heat and discard the bay leaf. Taste the soup and adjust with salt/pepper to your desired preference as needed. Ladle the curry chicken soup into serving bowls immediately. Enjoy! 

If you’d like to discover more out more about the food that we create at our Service, we have a sample menu listed for each centre or book a tour and see the fabulous meals that our chefs prepare for yourself.

            Written By

            Alice, NEEC’s Chef

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