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Curried Chicken Soup
Olivia Swift
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Cuisine
American
Servings
4
Calories
390
kcal
Ingredients
2
tablespoons
olive oil
divided
4
boneless chicken thighs
about 12 ounces
1
small yellow onion
chopped
2
teaspoons
curry powder
2
teaspoons
ground cumin
Pinch
cayenne
4
cups
chopped cauliflower
4
cups
chicken broth
1
cup
water
2
cloves
minced garlic
½
cup
canned coconut milk
2
cups
chopped kale
Fresh chopped cilantro
Instructions
Chop the chicken into bite-sized pieces then set aside.
Heat 1 tablespoon oil in a saucepan over medium heat.
Add the onions and cook for 4 minutes then stir in half of the spices.
Stir in the cauliflower and sauté for another 4 minutes.
Pour in the broth then add the water and garlic and bring to a boil.
Reduce heat and simmer for 10 minutes until the cauliflower is softened.
Remove from heat and stir in the coconut milk and kale.
Heat the remaining oil in a skillet and add the chicken – cook until browned.
Stir in the rest of the spices then cook until the chicken is done.
Stir the chicken into the soup and serve hot, garnished with fresh cilantro.
Keyword
Keto Soups