Description
This Caribbean-Inspired Curry Chicken Soup is a flavorful, comforting dish featuring tender chicken simmered in a fragrant blend of Jamaican curry powder, turmeric, fresh ginger, and aromatic herbs. Combined with hearty vegetables and pearl couscous, this soup delivers a rich and satisfying meal perfect for any season.
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 garlic, chopped
- 1 tablespoon curry powder, preferably Jamaican-style
- 1 teaspoon ground turmeric
- 1 teaspoon ground allspice
- 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
Protein
- ½ – 2 lbs boneless/skinless chicken thighs (or chicken breasts)
Grains
- 1 ½ cups dried pearl couscous
Instructions
- Sauté Vegetables and Spices: In a large Dutch oven or stock pot, heat the oil over medium heat. When hot, add the chopped onion, thinly sliced carrots, and diced celery. Sauté the vegetables, stirring often, until tender and lightly golden, about 10-12 minutes. Then add the chopped garlic and cook until fragrant, about 1 minute. Add the curry powder, ground turmeric, and ground allspice; stir the spices into the vegetable mixture and toast for about 1 minute to release their flavors.
- Add Chicken and Broth: Add the boneless skinless chicken thighs to the pot and stir to combine with the spiced vegetable mixture. Add the freshly grated ginger, bay leaf, thyme sprigs, and season with kosher salt and fresh ground black pepper to taste. Pour in the chicken bone broth until the chicken is fully covered. Stir well to combine all ingredients.
- Simmer Chicken: Cover the pot and bring the soup to a simmer over medium-high heat. Let it simmer gently for 25-30 minutes, or until the chicken is cooked thoroughly and tender.
- Shred Chicken: Reduce the heat to medium-low. Using a slotted spoon or fork, carefully remove the cooked chicken pieces from the pot and transfer them to a cutting board or rimmed baking sheet. Shred the chicken into bite-size pieces using two forks. Return the shredded chicken to the pot and stir it well into the soup broth.
- Cook Couscous: Add the dried pearl couscous directly to the simmering soup. Stir to combine, then cover the pot and cook over medium-low heat for 9-10 minutes, or until the couscous is tender but still retains a slight chew.
- Season and Serve: Remove the pot from heat and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper as needed. Ladle the warm curry chicken soup into bowls and serve immediately for a comforting and flavorful meal enjoyment.
Notes
- You can substitute chicken breasts for thighs if preferred, adjusting cooking time to avoid drying out the meat.
- Using Jamaican-style curry powder is recommended for authentic Caribbean flavor.
- The pearl couscous adds a lovely texture, but you can use another small pasta or grain if desired; cooking times may vary.
- For a spicier version, add some chopped Scotch bonnet pepper or a pinch of cayenne during the sauté step.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
