Whole Grain Chicken & Bean Curry Soup

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by | Read time: 2 minutes

Whether it’s the short days, cold weather or maybe a combination of both, there’s something about winter that makes you want to slow down. That means, come dinnertime, you’ve got soup on the brain. This time of the year especially, you’re a fan of any dish that allows you to throw the ingredients into a pot and let them cook until you’re ready to eat. This soup recipe makes things even easier thanks to a convenient whole grain and bean mix. You’ll only need to add chicken, spices and a few additional ingredients to get this zesty one-pot meal to the table.

Bowl of chicken curry soup with whole grains & beans | Vitacost.com/blog

Serves 10


1-3/4 cup (1/2 pkg.) Bob’s Red Mill Whole Grains & Beans Soup Mix
3 chicken breasts, cut into bite size pieces
4 cloves garlic, minced
1 medium onion, chopped
2 bay leaves
2 Tbsp. garam masala
1 tsp. curry powder
8 cups chicken stock
3 Tbsp. olive oil


  1. In a large stock pot over medium-high heat, cook half of chicken for about 5 minutes or until brown on all sides. Cook remaining chicken.
  2. Add onions and cook 5-7 minutes or until translucent. Add garlic and cook for 1 more minute. Add garam masala and curry powder and cook for 30 seconds. Add stock, bay leaves and soup mix and bring to a boil. Reduce to a simmer and cook covered for 1-1/2 hours, stirring occasionally. (Note: if too much of the liquid gets absorbed, add more stock or water.)

Want a vegetarian version? Swap stock and chicken breast with vegetable broth and 1-2 cups of your favorite plant-based ingredients, such as sweet potatoes, corn, cauliflower or butternut squash.