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curried quinoa and chicken soup

curried coconut quinoa and chicken soup

It’s funny how mistakes in the kitchen can sometimes turn into something even better than what you were hoping for.  Take this quinoa soup for example.  It was originally intended to be a quinoa salad.  Specifically a curried chicken and quinoa salad.  I got a little carried away while making the “dressing” and when I added it to the quinoa, I had more of a stew than a salad.  So, instead of getting annoyed and upset at the new development in the recipe, I added more broth and voila!  Soup.

And mighty tasty soup, I might add.  I just love the flavor of curry and it is a perfect match with the quinoa.  The only thing I would do differently next time is add chickpeas.  If you want to make this recipe vegetarian, then I would definitely suggest swapping the chicken for a can or two of chickpeas.  Any other white bean would probably work but I love the chewiness of chickpeas.

This is a really fun and delicious way to eat quinoa and an insanely healthy meal.  Did you know a serving of quinoa has 8 grams of protein in it?!  Plus the base of this soup is pureed veggies, so after eating this for lunch you can totally justify a cookie for dessert.  Just to keep things balanced, you know.

curried quinoa and chicken soup

curried quinoa and chicken soup

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  • 2 large chicken breasts cooked
  • 1 cup quinoa rinsed
  • 1 white onion
  • 2 cloves garlic
  • 3 carrots
  • 2 tbsp curry powder
  • 1/4 tsp cinnamon
  • 1/2 " knob of fresh ginger
  • 1 tbsp butter
  • 3-4 cups chicken broth
  • 1 12 oz can coconut milk
  • 1 14 oz can diced tomatoes
  • 1 red bell pepper chopped
  • 3 green onions diced
  • salt and pepper to taste
  • plain yogurt for topping


  • Bring 2 cups of water and quinoa to a boil. Reduce heat, cover and let simmer for 15-20 minutes, or until quinoa is cooked. Set aside.
  • Roughly chop onion, garlic, and carrots.
  • Place vegetables into food processor along with curry powder, cinnamon, and ginger. Pulse until it is a coarse paste.
  • In a large soup pot, heat butter over medium heat. Add vegetable paste and cook for 1 minute. Whisk in 3 cups of chicken broth, coconut milk, and tomatoes.
  • Bring to a simmer and let simmer for 10 minutes.
  • Add chicken, red bell pepper, green onion, and quinoa and stir to combine.
  • Add last cup of chicken broth so soup is your desired consistency.
  • Season with salt and pepper, to your liking.
  • Serve topped with a dollop of plain yogurt.
  • Enjoy!
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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  1. More proof of how much I love your blog:

    I just left a comment on your Autumn Salad post saying that it was one of my two vegetarian main dishes for Christmas. This quinoa soup was the other (less traditional) main dish! (I used Quorn cutlets in place of actual chicken.) Both my pescatarian brother and my mostly meat-eating brother loved it.

    For anyone making it: definitely top with the yogurt–it adds just the right contrast to the curry.

    I’m a Twin Cities runner, too. Maybe I’ll see you around the lakes. You always wear a Greens ‘n Chocolate jersey so we can spot you, right? 😉

    1. Dee – your comments made my day 🙂 I don’t hit up the lakes too often during the week since I’m in Saint Paul, but love running there on the weekends! But I’ll look just like I do in my picture above – except without any makeup, messy hair, and covered in sweat 🙂

  2. This soup is excellent so I will definitely be making it again!! I took some to my daughter & she loved it as well & asked for the recipe!! Great job!!