Already have an account?
Get back to the
Dinner Recipes

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:


Active Time:

30 min.

Total Time:

6 hrs.


  • 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


  1. 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.
  2. 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.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.