Curried Chicken Soup ADVERTISEMENT This curried chicken soup is tasty and so quick to make. No one I’ve made it for has not liked it. Serve with warm pita bread. Ingredients 1 tablespoon olive oil 4 skinless, boneless chicken breasts, cubed into bite-sized pieces 1 tablespoon mild curry paste 2 (14.5 ounce) cans chopped tomatoes ½ chicken stock cube 6 (10 ounce) packages frozen chopped spinach, thawed and drained 2 (15 ounce) cans chickpeas Directions Instructions Checklist Step 1 Heat oil in a large pot over medium heat. Add chicken to the hot oil and cook until browned, 6 to 7 minutes. Add curry paste and stir to coat. Add tomatoes and stir. Fill an empty tomato can with water and add to the pot; repeat with the 2nd tomato can. Crumble in stock cube and simmer soup for 10 minutes. Step 2 Add spinach to the pot and simmer until defrosted, 10 to 15 minutes more. Stir to mix well into soup. Add chickpeas and cook until heated, 2 to 3 minutes. ADVERTISEMENT Facebook Related Posts Unstuffed Pepper Soup Chicken Soup With Black Beans and Corn CREAMY BEEF TACO SOUP SICILIAN CHICKEN SOUP Fall Minestrone Soup SOUTHERN-CABBAGE SOUP Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.