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“This is a recipe I tried some time ago. A friend gave it to me after I insisted on having the recipe after she served me this soup. Not sure where she got it from but it is one that I have and plan to use frequently!”

Ingredients Nutrition


  1. In a 5-quart saucepan over medium heat and add the butter and oil.
  2. Meanwhile, season the diced chicken with the garam masala and 1/2 teaspoon of the salt. Once the oil is hot, add the chicken and cook, stirring often, until golden brown.
  3. Set chicken aside in a plate and allow to cool. Meanwhile, add the onions, carrots and celery to the hot pan and saute for about 4 to 5 minutes.
  4. Add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 minutes.
  5. Add the potatoes, sweet potatoes, and squash to the pan, along with 4 cups of the chicken stock . Raise the heat to high and bring to a boil.
  6. Reduce to a simmer and cook until the potatoes are tender, about 8 - 10 minutes.
  7. Add the reserved chicken, the pepper, remaining 2 cups of chicken stock, spinach, zucchini, coconut milk, and tomatoes. Continue to cook the soup at a simmer until the chicken is tender, about 15 minutes. Remove from the heat and stir in the cider vinegar.
  8. Adjust seasoning, if necessary.
  9. Serve the soup, on 1/4 cup of the rice in a warmed bowl, garnish with cilantro.

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