Curry Chicken Soup (Stove or Instant Pot)
Servings: 6 servings
Calories: 290kcal
This Curried Chicken Soup is an easy one-pot meal, that is loaded with fiber-rich lentils and veggies. No dairy or flour required!
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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 (I use Real Salt brand)
- 1/2 cup full-fat coconut milk
- Freshly ground black pepper
- 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 unti 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 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 remove the chicken thighs, transfer them to a cutting board, and 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 1/2 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 3 days. Try serving the leftovers over rice, too!
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Notes
Instant Pot Directions:
No oil is needed for this method. Add the onion, carrots, celery, garlic, ginger, curry, broth, and lentils to the Instant Pot and give the mixture a stir. Place the chicken thighs on top and sprinkle them with 1 teaspoon of salt.
Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook at high pressure for 10 minutes. Let the pressure naturally release for 10 minutes.
When the screen reads L0:10, move the steam release valve to Venting to release any remaining pressure. Use tongs to transfer the chicken to a cutting board, then use two forks to shred it.
Add the chicken back to the pot and stir in the coconut milk. Taste and adjust any seasonings. I usually add another 1/2 to 1 teaspoon of salt, depending on how much sodium is in the broth I use, several grinds of black pepper, and squeeze of fresh lemon juice to brighten the flavors. Serve warm.
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