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Curried Chicken Soup

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Course All Recipes, Dinner, Soup/Stew/Chili
Cuisine All, Paleo, Poultry
Servings 6


  • 2 tbs coconut oil
  • 1/2 yellow onion thinly sliced
  • salt to taste
  • pepper to taste
  • 1 lb sweet potato peeled and large diced
  • 1 lb butternut squash peeled and cut into large dice
  • 2 tbs curry powder
  • 2 tbs tomato paste
  • 1 tbs grated fresh ginger
  • 1 tbs grated garlic
  • 1 tbs minced thyme
  • 2 tsp worcestershire sauce
  • 4 cups chicken stock
  • 14 oz can of fire roasted diced tomato
  • 13.5 oz can coconut milk
  • cooked whole chicken
  • 1/3 cup almond butter
  • 2 tbs red wine vinegar more to taste
  • 1/2 cup roughly chopped cilantro
  • 6 green onions thinly sliced
  • 1/2 cup coarsely chopped toasted almonds garnish


  • Warm coconut oil in a large, heavy-bottomed pot over medium-high heat. Once the oil has melted, add the sliced onion and season with a pinch of salt. Cook until translucent (about 4 minutes).
  • Add the sweet potato and squash, season with a couple of pinches of kosher salt and several turns of black pepper, and stir to combine.
  • Cook until the sweet potato and squash soften (about 6 to 7 minutes), stirring occasionally to keep the onions from burning.
  • Add the curry powder, tomato paste, ginger, garlic, thyme, and Worcestershire, stirring to combine. Cook until very fragrant (about 1 minute).
  • Stir in chicken stock, fire-roasted tomatoes with juices and coconut. Bring mixture to a boil, then add chicken meat, almond butter, and a few pinches of salt.
  • Return the mixture to a simmer and cook for 20 minutes. Stir in red wine vinegar, cilantro and green onions. Cook for 2 minutes, then season to taste with additional kosher salt and red wine vinegar.
  • o serve, spoon the soup in a bowl (preferably something decorative) and top with toasted almonds and reserved scallion greens.


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