Curry Chicken Soup (Stove or Instant Pot)
Servings: 6 servings
Calories: 290kcal
Every time I make this soup, I can't wait to eat the leftovers the next day! It's a complete meal in a bowl, made with protein-packed chicken and fiber-rich red lentils, and it tastes like comfort food. Even my 8-year-old daughter loves it, so it's not too spicy for kids or adults.
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Ingredients
- 1 tablespoon olive oil
- 1 yellow onion
- 3 carrots , chopped
- 3 celery stalks , chopped
- 1 clove garlic , minced
- 1 tablespoon freshly minced ginger
- 4 teaspoons curry powder
- 4 cups vegetable broth
- 1 cup red lentils
- 1 pound boneless, skinless chicken thighs
- Fine sea salt and ground black pepper (I use Real Salt brand)
- ½ cup full-fat coconut milk
- Squeeze of fresh lemon juice
Instructions
- Heat the olive oil in a skillet over medium-high heat, and saute the onion, carrot, and celery until they start to soften, about 5 minutes. Add in the garlic, ginger, and curry powder, and stir until fragrant, about one more minute.
- Add in the broth and lentils, and give the pot a stir, then place the chicken thighs directly into the broth. Season with 1 teaspoon of salt and ½ teaspoon of black pepper, and bring the soup to a boil.
- Once boiling, lower the heat to a simmer and cover the pot, letting the soup cook until the lentils are tender and the chicken is cooked-through, about 30 minutes. (You can use a thermometer to make sure the chicken reaches an internal temperature of 165ºF, or you can slice into it to check.)
- Use tongs to transfer the chicken thighs to a cutting board, then use two forks to shred them into bite-sized pieces. Return the chicken to the pot, and stir in the coconut milk. Adjust seasoning to taste, adding more salt if needed. (I usually add an extra ½ teaspoon, but it will vary depending on the sodium in the broth that you use.)
- Serve with freshly ground black pepper and a squeeze of fresh lemon juice, if desired. (The lemon helps brighten up the flavor!) Leftovers can be stored in an airtight container for up to 4 days.
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Notes
Nutrition information is for 1 of 6 servings, or about 1 1/2 cups of soup. This information is automatically calculated using an online database of ingredients, so it's just an estimate and not a guarantee.
Chicken Breast Swap: If you'd rather use boneless chicken breasts in this recipe, they will likely cook in 25 to 30 minutes, depending on the size of each breast. Because chicken breasts can become tough when overcooked, I recommend checking the internal temperature with an instant-read thermometer starting at the 20-minute mark, just to make sure they don't overcook. (Check every 5 minutes after that, if needed.) As soon as the thickest part of the breast reaches 160ºF, let the chicken rest on the cutting board for 10 minutes. Thanks to carry-over cooking, it will continue to reach a safe temperature of 165ºF as it rests. Then shred the chicken and return it to the soup.
Note: For Instant Pot directions or substitution ideas, please refer to the FAQ section of this post.
Nutrition
Calories: 290kcal | Carbohydrates: 27g | Protein: 24g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 737mg | Potassium: 710mg | Fiber: 11g | Sugar: 5g | Vitamin A: 5562IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 4mg