Curried Chicken Soup

This curried chicken soup with tomatoes, chickpeas, and frozen spinach is very tasty and so quick to make. Serve with warm pita bread.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 387 Calories

Ingredients

• 1 tablespoon olive oil
• 2 (15 ounce) cans chickpeas
• 2 (14.5 ounce) cans chopped tomatoes
• 1 tablespoon mild curry paste
• 4 skinless, boneless chicken breasts, cubed into bite-sized pieces
• ½ chicken stock cube
• 6 (10 ounce) packages frozen chopped spinach, thawed and drained

Recipe 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.