Curried Chicken and Vegetable Soup

    35 min

    A hearty chicken soup, which is a cinch to make. Chicken is simmered with vegetables and chickpeas in a curry-spiced tomato soup base. Serve with warmed naan or pitta bread.

    2 people made this

    Serves: 4 - 6

    • 4 skinless chicken breast fillets, cut into bite-sized pieces
    • 1 (400g) tin chopped tomatoes
    • 1 (390g) tin ratatouille
    • 2 (400g) tins chickpeas, rinsed and drained
    • 125g frozen chopped spinach
    • 1 tablespoon curry paste
    • 1/2 cube chicken stock
    • 1 tablespoon olive oil

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat oil in a large pot over medium heat. When hot, add chicken and brown, about 6-7 minutes.
    2. Stir in curry paste to coat chicken. Add tomatoes and ratatouille. Stir to combine.
    3. Fill an empty tin with hot water and pour into the pot. Repeat. Crumble in stock cube. Stir and simmer for 10 minutes.
    4. Add spinach and simmer for an additional 10 minutes or until spinach is heated through. Stir in chickpeas and cook for 2-3 minutes to heat through.

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