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Curried Chicken Soup

Serves 6 plus

This chicken soup is turbocharged with superstars like curry and kale. The fam will never know they are eating a dish so steeped in health-boosting power.


  • 4 tbs Extra Virgin Olive Oil

  • 1 yellow onion, chopped

  • 3 garlic cloves, minced

  • 2 tbs of curry powder

  • 2 tsp cumin

  • 5 large carrots, chopped

  • Pulled meat from 1 rotisserie chicken

  • 1 bunch or several large handfuls of kale, chopped

  • About 7 cups of chicken broth

  • 1 12-oz. can of 2% evaporated milk

  • About 1/2 of a 12-oz. bag of frozen baby peas

  • Greek yogurt

  • 1/2 bunch of cilantro, chopped

  • Salt and pepper to taste


Saute onion and garlic in olive oil over medium-high heat until translucent. Add carrots, kale, curry powder, cumin, and salt to taste. Saute for 10 minutes, stirring occasionally. Add chicken broth, bring to boil, and simmer until carrots are tender. Stir in peas and evaporated milk. Serve and top with cilantro and a dollop of yogurt.

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