Curried Chicken Soup with Chickpeas and Sweet Potatoes

Food and nutrition


Preparation:10 minutes

Cooking:22 minutes
Published on 27 December 2019
by Isabelle Huot


A comforting and healthy main course soup: a great way to start the year off on the right foot. High in fibre and protein rich, this soup is a light yet substantial meal!


15 mL (1 tbsp.) olive oil

1 onion, chopped

1 clove of garlic, minced

1 sweet potato, peeled and cut into cubes

10 cherry tomatoes, halved

10 mL (2 tsp.) curry

930 mL (3 3/4 cup) unsalted chicken broth

80 mL (1/3 cup) dry red lentils

250 mL (1 cup) chicken breast, cooked and cut into pieces

250 mL (1 cup) canned chickpeas, rinsed and drained

45 mL (3 tbsp.) coconut milk

Salt and pepper

Nutritional Values

Total lipids:8 g
Total carbohydrates:34 g
Proteins:24 g


  1. In a large saucepan, heat the oil and cook the onion and garlic for a few minutes until tender.
  2. Add the sweet potato cubes, tomatoes, and curry and continue cooking for 2 minutes.
  3. Add the chicken broth and lentils.
  4. Add salt and pepper.
  5. Stir and continue cooking on low for about 15 minutes or until the lentils are cooked.
  6. Add the chicken, chickpeas, and coconut milk.
  7. Adjust seasonings if necessary.
Isabelle Huot
Doctor in nutrition