Description
A rich and comforting Caribbean-Inspired Curry Chicken Soup featuring tender shredded chicken simmered in a fragrant blend of Jamaican-style curry powder, turmeric, allspice, and fresh herbs. Enhanced with sautéed vegetables, aromatic garlic and ginger, and hearty pearl couscous, this soup offers a vibrant and warming dish perfect for any season.
Ingredients
Scale
Vegetables and 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 and Herbs
- 1 tablespoon curry powder, preferably Jamaican-style
- 1 teaspoon ground turmeric
- 1 teaspoon ground allspice, preferably Jamaican-style
- 1 bay leaf
- 8 sprigs fresh thyme, destemmed
Protein
- 1 ½ – 2 lbs boneless/skinless chicken thighs (or chicken breasts)
Liquids and Grains
- 2 tablespoons avocado oil (or olive oil)
- 64 ounces (8 cups) chicken bone broth
- 1 ½ cups dried pearl couscous
Seasonings
- Kosher salt & fresh ground black pepper, to taste
Instructions
- Sauté the Vegetables: In a large dutch oven or stock pot, heat the avocado oil over medium heat until hot. Add the chopped onion, sliced carrots, and diced celery. Sauté while stirring frequently until the vegetables are tender and lightly golden, about 10-12 minutes. Then, add the chopped garlic and continue cooking until fragrant, approximately 1 minute. Stir in the curry powder and ground allspice, toasting the spices with the vegetables for about 1 minute to release their flavors.
- Add Chicken and Aromatics: Place the chicken thighs into the pot, stirring them to fully coat with the spiced vegetable mixture. Add the 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, ensuring the chicken is fully submerged, and stir everything together well.
- Simmer the Soup: Cover the pot with a lid and allow the soup to simmer over medium-high heat for 25-30 minutes, or until the chicken is thoroughly cooked and tender.
- Shred the Chicken: Lower the heat to medium-low. Using a slotted spoon or utensil, carefully transfer the cooked chicken to a cutting board or rimmed baking sheet. Shred the chicken finely using two forks, then return the shredded meat back into the pot, stirring to combine it evenly with the broth and vegetables.
- Cook the Couscous: Add the dried pearl couscous to the pot, stirring it into the soup to distribute evenly. Cover and continue cooking over medium-low heat for 9-10 minutes until the couscous is tender but still retains a pleasant bite.
- Final Seasoning and Serve: Remove the pot from heat and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the hearty curry chicken soup into bowls and serve warm immediately for a comforting meal.
Notes
- Chicken thighs are preferred for their juiciness and flavor; however, chicken breasts may be used as a leaner alternative.
- If Jamaican-style curry powder is unavailable, use a mild, aromatic curry powder to preserve the authentic flavor.
- For a gluten-free option, substitute pearl couscous with quinoa or rice.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Adjust the amount of curry powder according to your heat and flavor preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Caribbean
Keywords: Caribbean curry chicken soup, Jamaican curry soup, pearl couscous soup, hearty chicken soup, spiced chicken stew
