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

$8.73for 445 minServes 6

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

Photo: cookingclassy.com

What it costs

Pick your city to see which ingredients are on sale

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

Swaps

Swap chicken breast for chicken thighsabout $1.20/lb less at typical prices
Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap onions for red onionsabout $0.20/lb more at typical prices

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.

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

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

Typical price

$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.

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.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.