Curried Chicken Soup
Description
This curried chicken soup with tomatoes, chickpeas, and frozen spinach is very tasty and so quick to make. Serve with warm pita bread.
Ingredients
•
1 tablespoon olive oil
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4 skinless, boneless chicken breasts, cubed into bite-sized pieces
•
1 tablespoon mild curry paste
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2 (14 1/2 ounce) cans chopped tomatoes
•
1/2 chicken stock cube
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6 (10 ounce) packages frozen chopped spinach, thawed and drained
•
2 (15 ounce) cans chickpeas
Directions
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.
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.