This Curried Chicken Soup is an easy one-pot meal, that is loaded with fiber-rich lentils and veggies. No dairy or flour required! I served mine over brown basmati rice.
I made the Instant Pot version, but it can easily be done on the stove, too.
STOVE TOP METHOD
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 (I also have used breast)
Fine sea salt
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 sauté the onion, carrot, and celery until they start to soften, about 5 minutes.
Add in the garlic, ginger, and curry powder, and stir until 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.
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!
INSTANT POT METHOD
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.