Home > Healthy > Chicken Curry Rice Soup Chicken Curry Rice Soup January 8, 2023 | 4 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Chicken Curry Rice Soup is out-of-this-world good! Tender shredded chicken, rice, carrots, onion, and celery all simmer together in a rich, creamy, and flavorful base that will have you coming back for seconds (or thirds). Get ready to cozy up with a big bowl of this comforting goodness! Try some of our other favorite curried soups like this Sweet Potato Coconut Curry Soup, Curry Chicken Chowder, Curry Noodle Soup, or Curry Lentil Soup. We’ve got a tasty twist on our classic Chicken Curry Soup for you to try. This version uses a dairy-based broth to thicken it up, rather than coconut milk. But if you’re looking for a coconut milk-based or dairy-free version, give our original recipe a go! Try out this Chicken Curry Rice Soup recipe, which is part of our collection of favorite soup recipes. Click here to see all the recipes in the collection. Chicken Curry Rice Soup Hey there, comfort food lovers! Are you ready to dive into a bowl of seriously tasty and equally comforting soup? Imagine your favorite Chicken and Rice Soup, taken to the next level with a creamy base and a generous helping of curry powder. Each bite is a flavor explosion! Chicken Curry Rice Soup Shortcuts We’ve got a few shortcuts to help you get this tasty dish on the table in no time. First off, consider using a rotisserie chicken to save yourself some time and effort. Not only is it already seasoned and perfectly tender, but you can often find pre-shredded rotisserie chicken meat at the grocery store. Another time-saving tip is to purchase pre-chopped mirepoix (a blend of diced onion, carrot, and celery), in the produce section of the store. And last but not least, consider using jarred garlic or a garlic press instead of mincing your own. Either option will give you fresh minced garlic in a fraction of the time it takes to mince it by hand. With these handy shortcuts, you’ll be able to enjoy a bowl of Chicken Curry Rice Soup in no time! For the full recipe, check out the recipe card at the end of this article. Here are our top tips for this recipe: How To Make Chicken Curry Rice Soup Use a flavorful broth or stock: The broth or stock you use in your soup will contribute so much to its overall flavor, so choose a quality option with a rich flavor. Don’t skimp on the curry powder: Curry powder is the star ingredient in this soup, so don’t be afraid to use a generous amount to give your soup a bold and aromatic flavor. Cook the rice separately: If you’re not planning on eating the soup the same day it’s made, it’s best to cook the rice separately to prevent it from absorbing too much liquid and becoming overly soft. Adjust the consistency to your liking: This soup is very thick and hearty (just how we like it!). You can thin it out by adding more broth. (Don’t forget to also increase seasonings!) Don’t forget the garnishes: A sprinkle of fresh herbs and a squeeze of lemon juice add a bright and refreshing touch to your soup. What To Serve With Chicken Curry Rice Soup There are many side dishes that would complement this soup. Some options include: Naan or another type of flatbread: This is a traditional side dish for curry-based soups and stews, and it’s perfect for dipping into the soup or soaking up the rich and creamy broth. Swoon! Salad: A refreshing green salad with a light vinaigrette dressing provides a nice balance to the richness of this soup. Try this Garden Salad, Asian Cucumber Salad, or our fave everyday Salad Recipe. Roasted vegetables: Roasted vegetables such as broccoli, cauliflower, or Brussels sprouts make a tasty and nutritious side dish for your soup. Pickled vegetables: A side or topping of pickled red onions add an interesting flavor contrast to the soup. QUICK TIP Pickled onions are quick and easy to make, and they take the bite out of red onions. To make them, thinly slice a large red onion and add to a bowl with 1/4 cup red wine vinegar, 1 teaspoon fine sea salt and 1 tablespoon white sugar. Toss to coat and let stand for 15 minutes, tossing once or twice. Drain and they’re ready to go! QUICK TIP Warm the naan before serving with the Chicken Curry Rice Soup. For small pieces, use the toaster. Otherwise, toast it on the stovetop: Spray both sides of the naan with olive oil cooking spray. Place the naan on the stovetop over an open flame until slightly charred, about 15-20 seconds per side. Flip and char the other side for another 15-20 seconds. Don’t have a gas stovetop? No problem! Warm the naan in the oven: Preheat the oven to 200 degrees F. Stack the naan in a pile and wrap in foil. Heat in the oven until warm, about 5 minutes. STORAGE Leftovers It’s best to enjoy this Chicken Curry Rice Soup on 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. If you don’t mind softer rice, here’s how to store leftovers: Let the soup cool completely, then transfer it to a container with an airtight lid. Store in the refrigerator for 3-5 days. Reheat on the stove or in the microwave until hot, adding chicken broth as needed to thin out the soup. Stir occasionally as it reheats. More Comforting Soup Recipes: Lasagna Soup with mascarpone cheese! 15-Bean Soup with a creamy base Creamy Chicken Soup with veggies Vegetable Noodle Soup with peas, carrots, and corn Chicken Stew with potatoes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Curry Rice Soup 5 from 3 votes - Review this recipe Chicken Curry Rice Soup is out of this world good! Tender shredded chicken, rice, carrots, onion, and celery all simmer together in a rich, creamy, and flavorful base that will have you coming back for seconds (or thirds). Get ready to cozy up with a big bowl of this comforting goodness!HEADS-UP: It's best to enjoy this soup on the same day it's made. If you do need to 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. SAVE TO RECIPE BOX Print Recipe Chicken Curry Rice Soup 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Chicken Curry Rice Soup is out of this world good! Tender shredded chicken, rice, carrots, onion, and celery all simmer together in a rich, creamy, and flavorful base that will have you coming back for seconds (or thirds). Get ready to cozy up with a big bowl of this comforting goodness!HEADS-UP: It's best to enjoy this soup on the same day it's made. If you do need to 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. Course Dinner, Main Course, Soup Cuisine American, Healthy Keyword Chicken Curry Rice Soup, chicken curry soup Prep Time 35 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour 5 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 612kcal Author Chelsea Lords Cost $12.23 Ingredients▢ 2-1/2 cups cooked chicken OR use 1 lb. uncooked breasts--Note 1)▢ 2 tablespoons olive oil▢ 2 cups each: finely diced yellow onion, thinly sliced carrots (2 onions, 4 large carrots)▢ 1-1/2 cups thinly sliced celery (3-4 stalks)▢ 1 tablespoon finely minced garlic (3 cloves)▢ 1 tablespoon yellow curry powder▢ 2 teaspoons chicken bouillon powder▢ 1 carton (4 cups) good quality chicken stock or broth▢ 1 cup uncooked rice (basmati is recommended)▢ 4 tablespoons unsalted butter▢ 1/3 cup all-purpose white flour▢ 3 cups milk (whole recommended)▢ 1/2 cup heavy whipping cream▢ Optional: 3 tablespoons finely minced fresh cilantro, 1-2 tbsp lemon juice▢ Serve with: warmed/toasted naan (Note 2)US - Metric USMetric InstructionsCHICKEN: You have two options for the chicken in this recipe. You can either cook it first in the soup pot (See Note 1) or use already seasoned and cooked chicken that you shred or chop. Measure out 2-1/2 cups of cooked chicken and set it aside in the fridge.VEGGIES: In a large, heavy-bottomed soup pot, heat 2 tablespoons of oil over medium heat. Once the oil is shimmering, add the onion, celery, and carrot. Season to taste with salt & pepper. (We recommend 3/4 tsp salt & 1/2 tsp pepper.) Sauté, stirring frequently, until the vegetables are very tender, about 8 minutes. SEASONINGS AND BROTH: 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 the heat to low (the soup should be simmering), and cook for 10-15 minutes or until the rice is tender. CREAM BASE: While the rice is cooking, melt 4 tablespoons of butter in a separate medium pot over medium heat. Stir in flour and season to taste with salt and pepper (we recommend 1/4 teaspoon of each). 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; then stir in the heavy cream to warm it up. Keep this mixture warm, stirring occasionally, until the rice in the other pot is tender. FINISH: Once the rice is tender, stir in the prepared chicken to warm it up. 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.(The flavors should be well balanced.) SERVE: Ladle the soup into bowls and serve with warm naan. Enjoy!STORAGE: It's best to enjoy this soup on 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. Video Recipe NotesNote 1: Chicken: If you want to pre-cook the chicken in this soup, you'll need 3/4 to 1 pound of boneless, skinless chicken breasts (2 medium-sized breasts). Here's how to prepare them: SEASON THE CHICKEN: Cut 2 chicken breasts in half widthwise to create 4 thinner fillets. Use a meat mallet, frying pan, or your fist to give each piece a quick pound (we just want all the pieces to be fairly even in width). Season both sides with salt and pepper (we recommend 1/4 teaspoon of each per side). COOK THE CHICKEN: Add 2 tablespoons of olive oil to a large, wide, heavy-bottomed pot. As soon as the oil is hot, add the seasoned chicken pieces in one layer. Cook for about 3-4 minutes per side or until the chicken is cooked through (it should register 160 degrees on a meat thermometer or the juices should run clear). Remove the chicken to a plate, tent it with foil, and let it rest for about 5 minutes before thinly slicing, dicing, or shredding it with two forks. Don't rinse out the pot – the bits left behind by the chicken will add loads of flavor to the soup! Note 2: Warm the naan: For small pieces, use the toaster. Otherwise, toast it on the stovetop: Spray both sides of the naan with olive oil cooking spray. Place the naan on the stovetop over an open flame until slightly charred, about 15-20 seconds per side. Flip and char the other side for another 15-20 seconds. Don't have a gas stovetop? No problem. Warm the naan in the oven: Preheat the oven to 200 degrees F. Stack the naan in a pile and wrap it in foil. Heat in the oven until warm, about 5 minutes. Nutrition FactsServing: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
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
My whole family loved this! Super flavorful and comforting. It will go on our regular rotation! 🙂 Reply
