Description
This Caribbean-Inspired Curry Chicken Soup is a hearty, flavorful dish combining tender chicken thighs simmered in a fragrant blend of Jamaican-style curry powder, turmeric, fresh ginger, and fresh herbs. Cooked with sautéed vegetables and pearl couscous, this soup delivers a satisfying and comforting meal perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Soup Base
- 2 tablespoons avocado oil (or olive oil)
- 1 medium yellow onion, chopped
- 3 large carrots, thinly sliced on a bias
- 2 celery stalks, finely diced
- 8 cloves of garlic, chopped
- 1 tablespoon curry powder, preferably Jamaican-style
- 1 teaspoon ground turmeric
- ½ – 2 lbs boneless/skinless chicken thighs (or chicken breasts)
- 1 tablespoon fresh-grated ginger
- 1 bay leaf
- 8 sprigs fresh thyme, destemmed
- Kosher salt & fresh ground black pepper to taste
- 64 ounces (8 cups) chicken bone broth
Grains
- 1 ½ cups dried pearl couscous
Instructions
- Sauté Vegetables and Spices: In a large Dutch oven or stock pot, heat the avocado oil over medium heat. When hot, add the chopped onion, thinly sliced carrots, and diced celery. Sauté the vegetables while stirring frequently until they become tender and lightly golden, which should take about 10-12 minutes. Then add the chopped garlic and cook for another minute until fragrant. Stir in the curry powder and ground turmeric, toasting the spices with the vegetables for about 1 minute to release their aroma.
- Add Chicken and Broth: Place the boneless chicken thighs into the pot and stir to coat them with the sautéed veggies and spices. Add the freshly grated ginger, bay leaf, and destemmed thyme sprigs. Season with kosher salt and freshly ground black pepper to taste. Pour in the chicken bone broth to cover the chicken and stir the mixture well to fully combine all ingredients.
- Simmer Chicken: Cover the pot and allow the soup to simmer over medium-high heat for 25-30 minutes, or until the chicken is fully cooked through and tender.
- Shred Chicken: After simmering, reduce the heat to medium-low. Using a slotted spoon, transfer the chicken to a cutting board or rimmed baking sheet. Shred the chicken into bite-sized pieces using two forks. Return the shredded chicken back into the pot and stir thoroughly to incorporate into the soup broth.
- Cook Couscous: Add the dried pearl couscous directly into the soup and stir to combine. Cover the pot and cook over medium-low heat for 9-10 minutes, or until the couscous is tender and cooked through.
- Season and Serve: Remove the pot from heat and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper if desired. Ladle the hot curry chicken soup into bowls and serve immediately for a warming and flavorful meal.
Notes
- Use chicken thighs for juicier, more flavorful meat; chicken breasts can be substituted if preferred.
- Jamaican-style curry powder usually contains allspice and turmeric, but adding extra turmeric enhances the color and flavor.
- Pearl couscous adds a chewy texture; if unavailable, you can substitute with regular couscous or small pasta like orzo.
- Bone broth provides rich depth, but chicken broth can be used as an alternative.
- Adjust spice levels by adding more or less curry powder to suit taste preferences.
- Leftovers store well refrigerated for up to 3 days and reheat gently on the stovetop.
