Healthy Chicken Soup with Curry and Lime Recipe

Healthy Chicken Soup with Curry and Lime

Serves 4-6


  • Chicken Broth:
  • 1 Metropolitan Market Rotisserie Chicken
  • 1 carrot, chopped into 1-inch pieces
  • 1/2 yellow onion, with skin, quartered
  • 1 stalk celery, chopped into 1-inch pieces
  • A few sprigs parsley with stems
  • 1 bay leaf
  • 6 - 8 black peppercorns
  • 1 tsp salt
  • Curry Soup:
  • 2 Tbsp Metropolitan Market coconut oil
  • 1/2 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp curry powder
  • 1 Tbsp grated fresh ginger
  • 2 Tbsp grated fresh turmeric
  • 8 ounces sliced shiitake mushrooms
  • 2 cups cubed (3/4-inch) butternut squash
  • 6 cups rotisserie chicken broth
  • 4 cups torn kale, spinach, or other dark leafy greens
  • 2 cups shredded Metropolitan Market rotisserie chicken
  • 2 cups cooked favorite noodles (brown rice noodles, soba, or drained, uncooked shirataki noodles)
  • 1 - 2 Tbsp fresh lime juice
  • Salt, to taste
  • Coarsely chopped fresh cilantro


  1. Remove chicken meat from chicken, you’ll need 2 cups for the soup. Reserve the rest for another use.
  2. Place chicken carcass (bones and skin), broken into pieces if needed, in a Dutch oven or large pot. Add onion, carrot, celery, parsley, bay, peppercorns and salt and enough water to cover.
  3. Bring to a boil, cover pot, leaving lid slightly ajar and reduce heat to maintain a simmer. Simmer for 45 minutes to 1 hour.
  4. Strain mixture, reserving broth and discarding bones and vegetables. Make soup or cool broth and refrigerate until ready to use.
  5. To make soup, heat oil in a Dutch oven or large pot over medium heat. Add onion and sauté, stirring often, until soft and translucent, 5-7 minutes. Add garlic, curry powder and ginger. Cook a few minutes until fragrant. Stir in turmeric, mushrooms, squash and broth. Simmer 15 minutes or until squash is tender. Stir in greens, 2 cups chicken and noodles. Simmer until greens wilt. Remove from heat, add lime juice and salt, to taste. Ladle into bowls and top with cilantro leaves.

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