Curry Chicken Pasta Soup (Gluten Free and Dairy Free) (Edit recipe)

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There is no better comfort food than chicken soup, right? And chicken noodle soup is a perfect meal. This curry chicken pasta soup is a variation of the traditional chicken noodle soup using some curry spices for a mild curry flavor without it being too overpowering or spicy. I used pasture raised chicken thighs from US Wellness Meats and also used 'True Made Foods' Honey mustard sauce for an additional flavor twist. I used Jovial's gluten free pasta but you could also make it grain free by using their grain free cassava pasta instead. Coconut milk gives this soup creaminess and makes it yum!

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PREP TIME

20 minutes

COOK TIME

45 minutes

INGREDIENTS

21

Serves: 4

Ingredients

1.5 cups Gluten-Free Elbow Pasta - Jovial Foods, you can use grain free pasta too
1.5 lb Chicken Thigh, Bone In and Skin On - US Wellness Meats
.5 tsp Sea Salt
.5 tsp Turmeric
1 whole Red Onion, chopped
2 Tbsp Extra Virgin Olive Oil
2 whole Celery, chopped
4 whole White Mushrooms, sliced
1 whole Carrots, diced
0.5 tsp Sea Salt
.5 tsp Organic Turmeric - Primal Palate
1 Tbsp Garlic Powder
1 Tbsp Coriander, Ground
1 tsp Cinnamon Powder - The Spice Lab
2 Tbsp Honey Mustard - True Made Foods
1 whole Coconut Milk, Use the whole can, I like Native Forest
2 cups Water, divided
2 cups Baby Spinach
1 tsp Black Pepper - Primal Palate
1 tsp Korean Red Chili Pepper Flakes (Gochugaru) - The Spice Lab, optional, omit for nightshade free
1 Tbsp Arrowroot Flour, mixed with 1/4 cup water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pot, heat water till boiling and add the pasta and cook for 8 minutes. Drain using a colander/strainer and keep aside.
Take the chicken thighs in a large bowl and sprinkle the salt and turmeric on them and rub well using your hands to coat the skin well with the seasoning. keep aside.
Heat a Dutch oven or any other crockpot until hot. Add the oil and when hot, place the chicken thighs in it skin side down and let it cook for about 5-6 minutes. Flip the chicken once the skin has turned golden brown and then cook on the other side for about 5 more minutes. Then remove the chicken pieces using a slotted spoon and keep them aside.
Now to the same pot, add the onions and saute for 3-4 minutes. Next add the celery and saute for another 2 minutes and add the rest of the vegetables and salt and the spices. Add the honey mustard sauce too. Now add the chicken pieces back to the pot and add half the amount of water and cover and cook for 25 minutes on low medium heat.
Now remove the chicken pieces from the pot and let it cool. Meanwhile add the coconut milk and rest of the water to the pot. Also add the spinach, the black pepper and the red chili pepper (if adding). Stir and let simmer on low heat. Next chop or shred the cooked chicken thighs removing the bones and the skin and add them to the pot. Add the cooked pasta too.
Finally, add the arrowroot slurry slowly while stirring with the other hand until you get a thick creamy stew. Turn heat off.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	828
Fat:	37 g
Carbohydrates:	84 g
Protein:	41 g
Cholesterol:	143 g
Sodium:	836 mg
Fiber:	8 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.