This Chicken Curry Rice Soup brings tender chicken, rice, veggies, and warm curry flavor together in one seriously creamy and comforting bowl.

Chicken Curry Rice Soup served in a bowl.
chelsea

author’s note

The Soup That Got Rave Reviews Before I Posted It

I have so many creamy soup recipes on my website, and they’re some of my most popular recipes and some of the most loved in my own home too!

But as I was looking through all my soup recipes the other day, I realized I’d never made a really creamy curry soup. I’ve done plenty of broth-based curry soups, but nothing super hearty, creamy, and packed with curry powder flavor. It immediately felt like a gap I needed to fix. And so I started working!

One of the test batches ended up at my parents’ house, and they absolutely raved about it. They even shared some with one of their neighbors, who told me to HURRY UP AND POST IT ALREADY. Haha!

So here it is, finally! A creamy curry soup that was getting rave reviews before it even made it to the website. It’s exactly what I was craving and exactly what my soup collection was missing. I hope you love it!

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All the ingredients in this recipe prepped out for easy assembly including the chicken, rice, curry powder, cream, broth, veggies, butter, oil, and lemon.

Here’s What You need:

IngredientLet’s Chat About It
ChickenRotisserie or leftover cooked chicken makes this especially quick. Leftover holiday turkey also works well.
VeggiesDice the onion, celery, and carrots small so they soften evenly. Pre-chopped mirepoix is a great shortcut.
Garlic, Curry Powder & Chicken BouillonCook briefly in the oil to bring out their flavor before adding the stock.
Chicken Stock & Basmati RiceBasmati rice cooks quickly and gives the soup great texture. Use chicken broth in place of stock if needed.
Butter & FlourThese create the roux that thickens the creamy soup base.
Whole Milk & Heavy CreamUse both for the best balance of richness and creaminess. Add them gradually while stirring for a smooth broth.
The veggies sautéed, then broth and rice added and cooked together for this Chicken Curry Rice Soup.

How To Make Chicken Curry Rice Soup

  1. Sauté veggies: Cook onion, carrots, celery, and garlic until softened.
  2. Add spices & roux: Stir in curry powder and flour to build flavor and thicken the base.
  3. Simmer: Pour in broth and cream, then add shredded chicken. Let it bubble gently.
  4. Rice time: Stir in cooked rice (or cook separately if planning for leftovers).
  5. Finish & serve: Adjust seasonings, garnish with fresh herbs, and serve hot with naan or bread.

chelsea’s tip

Try some of my other favorite curried soups like this Sweet Potato Coconut Curry Soup, Curry Noodle Soup, Curry Broth, or Curry Lentil Soup.

Making the cream sauce and adding it to the rice and veggie mix and then mixing in frozen peas, chopped cilantro, and cooked chicken.

Storage

Chicken curry rice soup is best enjoyed fresh since the rice absorbs the broth. Refrigerate leftovers for up to 3 days, then reheat gently with a splash of broth or milk.

If you’re planning for leftovers, cook the rice separately and add it to individual bowls. I don’t recommend freezing this soup since the rice becomes mushy and the creamy broth can separate.

What To Serve With Chicken Curry Rice Soup:

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5 from 2 votes
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Chicken Curry Rice Soup

By Chelsea Lords
Chicken Curry Rice is a comforting dish with tender shredded chicken, rice, carrots, onion, and celery simmered in a rich, creamy broth that will leave you wanting more.
Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings

Video

Equipment

Ingredients

  • 2-1/2 cups cooked chicken see note 1
  • 2 tablespoons olive oil
  • 2 cups finely diced yellow onion
  • 1-1/2 cups thinly sliced celery
  • 2 cups thinly sliced carrots
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon finely minced garlic
  • 1 tablespoon yellow curry powder
  • 2 teaspoons chicken bouillon powder
  • 1 (4-cup) carton chicken stock or broth
  • 1 cup uncooked basmati rice
  • 4 tablespoons unsalted butter
  • 1/3 cup flour
  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 3 tablespoons finely chopped cilantro optional
  • 2 tablespoons lemon juice optional
  • Serving suggestions see note 2

Instructions 

  • Measure out the cooked chicken, shredded or chopped, and set it aside in the fridge. Alternatively, see note 1 for instructions to cook chicken specifically for this soup.
  • In a large, heavy-bottomed soup pot, heat the oil over medium heat. Once oil is shimmering, add the onion, celery, and carrot. Season with salt and pepper. Sauté, stirring frequently, until the vegetables are very tender, about 8 minutes.
  • Add minced garlic, chicken bouillon, and curry powder to the pot. Stir for 1 minute or until the mixture is very fragrant. Pour in chicken stock or broth and bring the soup to a boil. Once boiling, add uncooked rice and stir. Return the soup to a boil, cover the pot, reduce heat to low, and simmer for 10–15 minutes or until the rice is tender.
  • While the rice is cooking, melt the butter in a separate medium pot over medium heat. Stir in flour and season to taste with a dash of salt and pepper. Cook, whisking constantly, for 1 minute. Slowly pour in the milk while whisking vigorously, until the mixture is smooth. Simmer until the mixture is nicely thickened; stir in the heavy cream to warm it up. Keep this mixture warm, stirring occasionally, until the rice in the other pot is tender.
  • Once the rice is tender, stir in the prepared chicken. Pour in the cream base and stir until everything is well combined. Remove from heat. If desired, stir in the cilantro and add lemon juice to taste. Taste and adjust the seasoning as needed. The flavors should really sing! Depending on the chicken stock you use, you may need a little more salt or an extra touch of chicken bouillon.
  • Ladle the soup into bowls and serve with warm naan. Enjoy!
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: Using Uncooked Chicken Instead Of Rotisserie: Use 2 boneless, skinless chicken breasts (about 1 pound) and slice each horizontally into 2 fillets. Pound to an even thickness, then season both sides with salt and pepper. Cook in 2 tablespoons hot olive oil for 3–4 minutes per side, or until the chicken reaches 165°F. Rest under foil for 5 minutes, then slice, dice, or shred. Don’t wipe out the pot. Those browned bits add lots of flavor to the soup!
Note 2: To warm the naan, preheat oven to 400°F (200°C). Place naan on a baking sheet and cover it with aluminum foil to prevent it from drying out. Bake for 5–10 minutes or until warmed through. Alternatively, heat naan in a skillet over medium heat for 1–2 minutes on each side until warm and slightly crispy.
Storage: It’s best to enjoy this soup the same day it’s made. If you do store it, the rice will continue to absorb liquid and become very soft, turning the soup into a thick stew. To prevent this, either cook the rice separately or halve the recipe. This soup is not a good candidate for freezing and thawing due to the way the rice absorbs liquid.

Nutrition

Serving: 1serving | Calories: 612kcal | Carbohydrates: 58g | Protein: 28g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 501mg | Potassium: 858mg | Fiber: 4g | Sugar: 16g | Vitamin A: 877IU | Vitamin C: 13mg | Calcium: 241mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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4 Comments

  1. Christine says:

    5 stars
    My whole family loved this! Super flavorful and comforting. It will go on our regular rotation! 🙂

    Reply
    1. Chelsea Lords says:

      I am so thrilled to hear this! Thanks so much Christine! 🙂

      Reply
  2. Carol says:

    5 stars
    OMG, this soup is so very good. We love curry and this recipe did not disappoint my husband or I. The flavor is amazing, thank you!

    Reply
    1. Chelsea says:

      I am so thrilled to hear this! Thanks so much Carol! 🙂

      Reply