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HRM Chicken Lettuce VEGGIE wraps

Chicken Curry Soup

Chicken Curry Soup

Servings: 6

Nutrition Per Serving:  299 Calories, 14g Carbohydrates, 6g Fat, 39g Protein, 7g Sugar

By Deanna Hill




2 Pounds Boneless, skinless chicken breast, thinly sliced

1 Tbsp coconut oil

2 Cups diced white onion

2 Cups diced red pepper

1.5 Cups diced, canned tomatoes, drained (choose no salt cans)

1 Tbsp fresh grated ginger

3 cloves garlic, crushed

2 Tbsp Madras Curry powder

1 tsp ground cumin

½ tsp chili flakes

4 Cups low sodium chicken broth (homemade is always best!)

1 Can tomato paste

1 Can light coconut milk

¼ Cup fresh squeezed lemon juice

1 Cup fresh chopped cilantro, plus more for garnish





1. In a large stock pot, over medium heat, melt the coconut oil and add the onion.  Cook until onion is just becoming translucent.

2. Add the ginger, garlic, curry powder, cumin and chili flakes and stir to combine.

3. Add the chicken and stir, then add the tomato paste, diced tomatoes,  chicken broth, lemon juice and red pepper.  Stir well to combine.  Then simmer over med heat for about 30 minutes until chicken is cooked through.

4. Add the coconut milk and cook an additional 10 minutes.

5. Just before you are ready to serve, stir in the fresh chopped cilantro


Garnish each bowl with additional cilantro.

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