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Curried Chicken Soup

Curried Chicken Soup

Olivia Swift

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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