Emily Tucker


crockpot curry chicken soup

RecipesEmily TuckerComment

This winter has been hard on all of us but especially me. Most days, I'm on fire and motivated by my goals and others I just want to stay in pjs all day. One thing that has started to become a staple of our weeks is soup sundays. Soup fills that warmth in me I'm usually lacking on lazy days. The kids rarely partake in soup eating (eyeroll emoji...), so don't feel bad if your kids don't eat soup cause mine won't either. 

Curry Chicken Soup
  • 6 cups chicken broth

  • 1 cup canned coconut milk

  • 2 frozen chicken breasts

  • 4 tb of butter

  • 1 can of garbanzo beans, rinsed & drained

  • 1 can of cannellini beans, rinsed & drained

  • 1 onion diced

  • 3 garlic cloves, minced

  • 1 Tb curry powder

  • 1 tsp turmeric

  • 1 tsp garam masala

  • 1 cup orzo pasta, can be substituted with rice or lentils

  • salt & pepper to taste

step 1: Pour chicken broth & coconut milk in crockpot and place frozen chicken breasts in the liquid. Turn crockpot on high for 2-4 hours or on low for 4-6 hours. 

step 2: Place butter in pan to melt on med-high. Put chopped onions & garbanzo beans in pan to brown after butter has melted. Once those have browned (4-6 minutes) add in the garlic and spices. Spices bloom when they are heated, especially curry. Once the garlic is translucent and lightly browned, remove pan from heat and scrape into the crockpot. Pour in cannellini beans at this time and add additional salt & pepper to taste. 

step 3: Once half way cooked, the chicken should be pulled out to shred or chop. Put chicken back in after and now pour in the orzo or substituted grain. When the orzo puffs up from soaking up the broth the soup is ready. enjoy & devour. 

-This can be frozen but I suggest leaving out the orzo or other grain until it is reheating. Pastas and grains in soups do not freeze well. 

Crockpot Curry Chicken Soup at Formerly Known as Emj