Description
This Caribbean-Inspired Curry Chicken Soup is a hearty and flavorful dish featuring tender chicken thighs simmered in a fragrant curry-spiced broth with fresh vegetables and pearl couscous. Infused with Jamaican-style curry powder, turmeric, and aromatic herbs like thyme and bay leaf, this comforting soup delivers a perfect balance of warmth and spice, ideal for a satisfying lunch or dinner.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium yellow onion, chopped
- 3 large carrots, thinly sliced on a bias
- 2 celery stalks, finely diced
- 8 cloves of garlic, chopped
- 1 tablespoon fresh-grated ginger
Spices & Herbs
- 1 tablespoon curry powder, preferably Jamaican-style
- 1 teaspoon ground turmeric
- 1 bay leaf
- 8 sprigs fresh thyme, destemmed
- Kosher salt & fresh ground black pepper, to taste
Main Ingredients
- 2 tablespoons avocado oil (or olive oil)
- ½ – 2 lbs boneless/skinless chicken thighs (or chicken breasts)
- 64 ounces (8 cups) chicken bone broth
- 1 ½ cups dried pearl couscous
Instructions
- Sauté Vegetables and Spices: In a large Dutch oven or stock pot, heat the avocado oil over medium heat. Once hot, add the chopped onion, sliced carrots, and diced celery. Sauté the vegetables, stirring frequently, until they become tender and lightly golden, about 10-12 minutes. Add the chopped garlic and cook for another minute until fragrant. Stir in the curry powder and ground turmeric, toasting the spices with the vegetables for about 1 minute to release their flavors.
- Add Chicken and Broth: Add the boneless, skinless chicken thighs to the pot and mix well with the vegetable and spice mixture. Incorporate the freshly grated ginger, bay leaf, and fresh thyme sprigs. Season with kosher salt and freshly ground black pepper to taste. Pour in the chicken bone broth to fully cover the chicken and stir everything together thoroughly.
- Simmer Chicken: Cover the pot and let the soup simmer over medium-high heat for 25 to 30 minutes, or until the chicken is thoroughly cooked and tender.
- Shred Chicken: Reduce the heat to medium-low. Using a slotted spoon, carefully remove the chicken from the pot and place it on a cutting board or rimmed baking sheet. Shred the chicken using two forks until it breaks apart easily. Return the shredded chicken to the soup pot and stir well to combine with the broth and vegetables.
- Cook Couscous: Add the dried pearl couscous to the pot and stir to combine it evenly with the soup. Cover the pot again and cook over medium-low heat for 9 to 10 minutes, until the couscous is tender and has absorbed some of the savory broth.
- Season and Serve: Remove the soup from heat and discard the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the warm, comforting curry chicken soup into bowls and serve immediately. Enjoy this flavorful and satisfying Caribbean-inspired dish.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs yield a juicier, more flavorful result.
- If you can’t find Jamaican-style curry powder, a mild curry powder blend will also work.
- For a thicker soup, reduce the amount of chicken broth slightly or increase the couscous.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- To make this recipe gluten-free, substitute pearl couscous with a gluten-free grain such as quinoa or rice.
