Curry Chicken Soup (Stove or Instant Pot)


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.