Description
This Caribbean-Inspired Curry Chicken Soup is a hearty and aromatic dish that blends tender shredded chicken thighs with vibrant yellow curry, turmeric, and fresh herbs. Enriched with vegetables like carrots, celery, and onions, and complemented by pearl couscous in a rich chicken bone broth, this soup offers a comforting and flavorful meal inspired by Jamaican-style spices.
Ingredients
Scale
Main Ingredients
- 2 tablespoons avocado oil (or olive oil)
- 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 curry powder, preferably Jamaican-style
- 1 teaspoon ground turmeric
- ½ – 2 lbs boneless skinless chicken thighs (or chicken breasts)
- 1 tablespoon fresh-grated ginger
- 1 bay leaf
- 8 sprigs fresh thyme, destemmed
- Kosher salt & fresh ground black pepper to taste
- 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. Add the chopped onion, sliced carrots, and diced celery. Sauté these vegetables, stirring frequently, until they become tender and lightly golden, which takes about 10 to 12 minutes. Then add the chopped garlic and cook until fragrant, about 1 minute. 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: Place the chicken thighs into the pot, stirring to mix them with the vegetables and spices. Add freshly grated ginger, the bay leaf, fresh thyme sprigs, and salt and pepper to taste. Pour in the chicken bone broth to cover all ingredients, stirring well to combine.
- Simmer Chicken: Cover the pot and simmer the soup over medium-high heat for 25 to 30 minutes, or until the chicken is fully cooked and tender.
- Shred Chicken: After simmering, reduce the heat to medium-low. Use a slotted spoon to remove the chicken from the pot. Place the chicken on a cutting board or rimmed baking sheet and shred it finely with two forks. Return the shredded chicken to the soup and stir well to incorporate it into the broth.
- Cook Couscous: Add the dried pearl couscous to the soup, stirring well to combine. Cover the pot again and cook over medium-low heat for 9 to 10 minutes, or until the couscous is tender and cooked through.
- Season and Serve: Remove the pot from heat, discard the bay leaf, and taste the soup. Adjust the seasoning with additional salt and pepper, if needed. Ladle the hot curry chicken soup into serving bowls and enjoy immediately.
Notes
- Jamaican-style curry powder enhances the authentic Caribbean flavor, but regular curry powder can be substituted if unavailable.
- Using bone broth adds depth and richness to the soup, but regular chicken broth can be used as a lighter alternative.
- For a gluten-free version, substitute pearl couscous with gluten-free grains like quinoa or rice.
- Adjust the heat level by adding a pinch of cayenne pepper or Scotch bonnet pepper if desired.
- Leftover soup keeps well refrigerated for up to 3 days and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Caribbean
