Cinnamon Curry Chicken Soup

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Cinnamon Curry Chicken Soup


  • 3.5 oz boneless, skinless chicken breast
  • 1 medium white onion
  • 2 cups low-sodium chicken broth
  • 3 cloves garlic
  • 1/2 tsp curry powder
  • 1/4 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1/8 tsp sea salt
  • 1/8 tsp ground black pepper


  1. Place a small pot of water on the stove to boil.
  2. Once boiling, add the raw chicken meat, turn the temperature down to low, cover, and allow to cook 3-5 minutes.
  3. Once the chicken is cooked, remove from boiling water and set aside to cool.
  4. Discard the water from the pot used to boil the chicken and return it to the stove over low heat.
  5. Add the chicken broth and all of the above spices to the pot. Stir well.
  6. Mince the garlic and add to the pot. Dice the onion into bite-size pieces and add.
  7. Next, cut the chicken into bite-size pieces and add to the pot. Stir well.
  8. Cover and simmer for 45 minutes over low heat.
  9. Once done, remove from heat, let cool for approximately 5-10 minutes. Transfer to a bowl and serve.


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