Curried Chicken Soup
This curried chicken soup is tasty and so quick to make. No one I've made it for has not liked it. Serve with warm pita bread.
- Preparation:
- Cooking:
- Total:
- Serves: 5 persons
Ingredients
- 1tablespoon olive oil
- 4skinless, boneless chicken breasts, cubed into bite-sized pieces
- 1tablespoon mild curry paste
- 2(14.5 ounce) cans chopped tomatoes
- ½chicken stock cube
- 6(10 ounce) packages frozen chopped spinach, thawed and drained
- 2(15 ounce) cans chickpeas
Instructions
Step 1
Heat oil in a large pot over medium heat. Add chicken to the hot oil and cook until browned, 6 to 7 minutes. Add curry paste and stir to coat. Add tomatoes and stir. Fill an empty tomato can with water and add to the pot; repeat with the 2nd tomato can. Crumble in stock cube and simmer soup for 10 minutes.Step 2
Add spinach to the pot and simmer until defrosted, 10 to 15 minutes more. Stir to mix well into soup. Add chickpeas and cook until heated, 2 to 3 minutes.