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Caribbean-Inspired Curry Chicken Soup Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Caribbean-inspired

Description

This Caribbean-Inspired Curry Chicken Soup is a flavorful and comforting dish that combines tender chicken with aromatic spices and pearl couscous. The Jamaican-style curry and allspice create a warm and rich broth, perfect for a cozy meal.

Ingredients

Units Scale
  • 2 tablespoons avocado oil (or olive oil)
  • 1 medium yellow onion, chopped
  • 3 large carrots, thinly sliced on a bias
  • 2 celery stalks, finely diced
  • 8 cloves of garlic, chopped
  • 1 tablespoon curry powder, preferably Jamaican-style
  • 1 teaspoon ground turmeric 1/2 – 2 lbs boneless/skinless chicken thighs (or chicken breasts)
  • 1 tablespoon fresh-grated ginger
  • 1 bay leaf
  • 8 sprigs fresh thyme, destemmed
  • Kosher salt & fresh ground black pepper- to taste
  • 64 ounces (8 cups) chicken bone broth
  • 1 1/2 cups dried pearl couscous

Instructions

  1. Sauté Vegetables and Spices: In a large Dutch oven or stock pot, heat the oil over medium heat. When hot, add the onion, carrots, and celery. Sauté the veggies, stirring often, until tender and lightly golden, about 10-12 minutes. Then add the garlic and continue cooking until fragrant, about 1 minute. Add the curry powder and ground allspice and stir the spices with the veggie mixture, toasting the spices for about 1 minute.
  2. Add Chicken and Broth: Add the chicken thighs into the pot and stir to combine with the spices and aromatics. Add the grated ginger, bay leaf, fresh thyme, salt/pepper- to taste, and cover the chicken with the bone broth. Stir the mixture well to fully combine.
  3. Simmer Chicken: Cover the pot and simmer the soup for 25-30 minutes over medium-high heat, or until the chicken is cooked through.
  4. Shred Chicken: After simmering, reduce the heat to medium-low. Use a slotted utensil to remove the chicken and transfer it to a cutting board or rimmed baking sheet and shred the chicken with two forks. Return the shredded chicken to the pot and stir well with the soup broth.
  5. Cook Couscous: Add the dried couscous and stir to combine with the soup. Cover the pot and cook over medium-low heat for 9-10 minutes until the couscous is tender.
  6. Season and Serve: Remove from heat and discard the bay leaf. Taste the soup and adjust with salt/pepper to your desired preference as needed. Ladle the curry chicken soup into serving bowls immediately. Enjoy!

Notes

  • Please read blog post in its entirety for more tips + tricks.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 75mg

Find it online: https://emilyquickdinners.com/caribbean-inspired-curry-chicken-soup-recipe/