Chicken Curry Rice Soup is pure comfort! Shredded chicken, rice, and veggies simmer in a rich, creamy broth that’ll have you reaching for seconds.

Overhead image of the Chicken Curry Rice Soup
chelsea

author’s note

This Chicken Curry Rice Soup > Takeout Any Day!

One of the most requested things on my site is more simple soup recipes, and this one totally delivers. I really wanted to channel all the flavors of my popular Chicken Coconut Curry but in a soup form that’s quick and approachable for busy weeknights.

This Chicken Curry Rice Soup checks every box. It’s hearty, creamy, and packed with flavor, but it’s also simple enough to throw together after a long day.

The first time I tested it, my kitchen smelled so good that my kids kept sneaking into the kitchen asking if it was ready yet. One spoonful in, I knew this was going to become a regular at our dinner table, and it has!

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Process shots-- images of the onions, seasonings, and garlic being sautéed together

Ingredients

IngredientEasy Swap or Tip
ChickenUse rotisserie chicken for a shortcut or leftover turkey after the holidays.
RiceTry jasmine rice for fragrance, brown rice for nuttiness, or wild rice for extra texture.
Curry PowderUse your favorite curry blend or add a pinch of cayenne for heat.
Cream + BrothSwap in coconut milk for a dairy-free version or half & half for something lighter.
Veggies (onion, carrots, celery)Buy pre-chopped mirepoix to save time.
Process shots of Chicken Curry Rice Soup-- images of the broth, rice, and chicken being added to the pot

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.
Process shots-- images of the cream sauce being made

Quick Tip

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

Chicken Curry Rice Soup-- images of the cream sauce being added to the pot

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 rice is tender, stir in the prepared chicken. Pour in the cream base and stir everything together. Remove the soup from the heat. If desired, stir in parsley and add lemon juice to taste. Season once more if needed.
  • 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: Use 2 boneless, skinless chicken breasts (about 1 pound), halved widthwise into 4 fillets. Pound to an even thickness (not flat, just ensure they’re uniform), season with 1/4 teaspoon salt and pepper per side, and cook in 2 tablespoons hot olive oil for 3–4 minutes per side until juices run clear and the internal temperature reaches 160–165°F. Rest under foil for 5 minutes before slicing, dicing, or shredding. Don’t rinse the pot—those browned bits add 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.

Like this? Leave a comment below!

Quick Tip

Save time with a rotisserie chicken (pre-shredded works great), a store-bought mirepoix mix, and jarred or pressed garlic. With these shortcuts, you’ll have Chicken Curry Rice Soup ready fast!

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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5 from 2 votes

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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