Chicken Curry Soup
We used broken spaghetti to add texture to this main — sub in any pasta shape you have on hand or even 1½ cups cooked white rice.
Serving Size:
6
Active Time:
30 min.
Total Time:
6 hrs.
Ingredients
- 1 lb. boneless, skinless chicken breast halves
- 1 (12 oz.) sweet potato, peeled, diced
- 1 onion, chopped
- 1 (28 oz.) can plum tomatoes, crushed
- 5 cups lower-sodium chicken broth
- ¼ cup tomato paste
- 2 tsp. curry powder
- 1 (15.5 oz.) can chickpeas, rinsed, drained
- 4 oz. spaghetti, broken
- ⅓ cup chopped mint
Instructions
- Season chicken with ¼ tsp. salt and ¼ tsp. pepper; place in bottom of 6-qt. slow cooker. Add sweet potato, onion, then tomatoes with juice. In bowl, stir together chicken broth, tomato paste and curry powder. Transfer to slow cooker. Cover; cook on low until chicken is tender, about 5 hrs.
- Remove chicken; add chickpeas and pasta to slow cooker. Cover; cook on low until pasta is al dente, 15–20 min. Shred chicken; add back to slow cooker with mint.
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