Dinner for 6

Curry Chicken Quinoa Soup

Name: Curry Chicken Quinoa Soup
Total time: 45 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 1/2 tbsp olive oil; 3 carrots; 1 large yellow onion; 1 large red or yellow bell pepper; 1 tbsp peeled and finely minced fresh ginger; 6 cloves garlic; 1 tbsp ground coriander; 2 tsp ground cumin; 3/4 tsp paprika; 3/4 tsp turmeric; 1/2 tsp ground cinnamon; 1/8 tsp cayenne pepper (optional); 3 cans (14 1/2 oz) low-sodium chicken broth; 1 can (15 oz) fire roasted diced tomatoes; 1/2 cup quinoa; salt and freshly ground black pepper; 2 cups cooked shredded chicken breasts or thighs; 1 can (14 1/2 oz) chick peas; 1/2 cup heavy cream or coconut milk; 1/4 cup chopped cilantro

Chicken, quinoa, chickpeas, and vegetables simmer with warm spices, tomatoes, and cream for a hearty soup.

Typical price

$8.73for 4 servings

$2.18 per serving$8.73 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: cookingclassy.com

45 minstart to table
Mediumdifficulty
6servings as written
$$typical cost tier

Middle Eastern Dairy-free Budget Family Lunches Dinners Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Carrots$1.09/lb typical	0.45 lb	$0.51Typical price
Onions$1.29/lb typical	0.5 lb	$0.65Typical price
Bell peppers$2.49/lb typical	0.45 lb	$1.17Typical price
Fresh ginger$0.40/oz typical	0.25 oz	$0.10Typical price
Garlic$0.75 each typical	0.5	$0.45Typical price
Broth or stock$0.07/oz typical	44 oz	$3.05Typical price
Canned tomatoes$0.08/oz typical	15 oz	$1.20Typical price
Quinoa, couscous, barley$0.20/oz typical	3 oz	$0.60Typical price
Chicken breast, boneless$3.49/lb typical	0.65 lb	$2.18Typical price
Frozen vegetables$0.10/oz typical	15 oz	$1.45Typical price
Coconut milk$0.14/oz typical	4.25 oz	$0.60Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$13.10

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)Salt and pepper

Not included in the cost.

Ingredients

2 1/2 tbsp olive oil
3 carrots
1 large yellow onion
1 large red or yellow bell pepper
1 tbsp peeled and finely minced fresh ginger
6 cloves garlic
1 tbsp ground coriander
2 tsp ground cumin
3/4 tsp paprika
3/4 tsp turmeric
1/2 tsp ground cinnamon
1/8 tsp cayenne pepper (optional)
3 cans (14 1/2 oz) low-sodium chicken broth
1 can (15 oz) fire roasted diced tomatoes
1/2 cup quinoa
salt and freshly ground black pepper
2 cups cooked shredded chicken breasts or thighs
1 can (14 1/2 oz) chick peas
1/2 cup heavy cream or coconut milk
1/4 cup chopped cilantro

Steps

Peel and dice the carrots, onion, and bell pepper, then mince the ginger and garlic.
Heat the olive oil in a large pot over medium heat and cook the carrots, onion, and bell pepper for 7 minutes.
Add the ginger, garlic, coriander, cumin, paprika, turmeric, cinnamon, and cayenne, then cook for 1 minute.
Stir in the broth, tomatoes, quinoa, salt, and pepper, then simmer for 18 minutes until the quinoa is tender.
Add the chicken and chickpeas, then simmer for 5 minutes.
Check that the thickest part of the poultry reaches 165 F before serving.
Stir in the cream or coconut milk and cilantro, then heat for 2 minutes without boiling.

Swaps

Chicken breast, boneless for Chicken thighs, bone-in or bonelessabout $1.20/lb less at typical prices
Carrots for Sweet potatoesabout $0.20/lb more at typical prices
Onions for Red onionsabout $0.20/lb more at typical prices