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golden curried chicken and chickpea soup with a creamy coconut broth and wilted spinach in a wide horizontal shot in a bowl, cilantro on top, warm natural light, shallow depth of field, landscape orientation

Curried Chicken and Chickpea Soup

A warm hint of spice with chicken and chickpeas in a coconut curry broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 lb chicken thighs boneless
  • 2 15 oz cans chickpeas drained
  • 1 14 oz can coconut milk
  • 5 cups chicken broth
  • 1 onion diced
  • 2 tbsp curry powder
  • 1 tbsp ginger grated
  • 3 cups spinach

Method
 

  1. Saute the onion and ginger in a pot until soft, then stir in the curry powder.
  2. Add the chicken, broth, and coconut milk and simmer 20 minutes.
  3. Remove the chicken, shred it, and return it with the chickpeas.
  4. Simmer 5 minutes to warm through.
  5. Stir in the spinach until wilted, then serve.