Chicken Curry and Rice Soup

Creamy comforting chicken and rice soup with a hint of warm curry flavors. I was shocked at how much my entire family loved this delicious spin on a classic favorite. Chicken Curry and Rice Soup has made its way into our hearts and has secured a seat in our regular soup rotation. Are you a fan of Chicken and Rice Soup? A fan of curry? Who would have guessed that mashing up those two flavors could be so delicious?! 

I was shocked at how well creamy chicken and rice soup is complemented by warm curry flavors. To be honest, I wasn’t sure if I was going to like it, and I definitely wasn’t sure if it would be something my kids would like. My number four kid, who can normally spot and refuse a piece of zucchini from a mile away, didn’t even bat an eye as he ate spoonful after spoonful. In fact, I was planning to take the leftovers to a friend that loves soup, but my kids licked the pot clean. I was shocked!

I can’t wait to hear how you and your family like it! Serve it with some Easy French Bread or some French Bread Rolls. Dipping is half the fun of eating soup for dinner. 😉

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Step-by-step pictures for how to make Chicken Curry and Rice Soup

Frequently asked questions about making Chicken Curry and Rice Soup

Can I use precooked chicken or a rotisserie chicken instead of raw chicken?

Yes, you can. If you use precooked chicken, add it when you add the cooked rice.

Do I need to precook the rice?

Yes. If you cook it in the soup, the veggies will overcook and get too soft. 

Can I use MINUTE RICE?

If you don’t want to precook the rice, minute rice could be a good option, but the texture and flavor will be a little different. You can put it directly into the boiling soup instead of pre-cooking it. If you do this, you will need to add 1 1/2 to 2 cups of minute rice.

Can I add more veggies? which veggies would work best in this soup?

Yes, you can add more veggies if you want, or you can switch out the zucchini for a different green veggie. I don’t recommend taking out the carrots, celery, or especially the onion. You could also add green beans, potatoes, peas, or even chopped spinach at the very end. 

Can I use low-fat Coconut milk?

You can, but the creaminess and the flavor will be affected. 

I’m scared to add cinnamon. do you promise it won’t ruin the soup?

I super duper promise that it won’t ruin the soup. I have a friend who always adds it to her chicken noodle soup. I thought she was crazy, but after adding it to this soup, I’m tempted to give it a try next time I make Homemade Chicken Noodle Soup. The cinnamon really brings out all the flavor in this yummy soup. Don’t skip it!

Serve with...

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5.0 from 1 reviews

Chicken Curry and Rice Soup

 

Print

Prep time

25 mins

Cook time

30 mins

Total time

55 mins

 

Subtle undertones of spices make for a really amazing soup. Such a simple twist on a classic favorite. My kids literally lick their bowls clean with this soup. I can't wait to hear what you think.

Author: Maria

Recipe type: Soup

Serves: 8

Ingredients

• 1 lb boneless chicken breast, cut into 1-inch pieces
• ¼ cup butter with a splash of olive oil
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 onion, finely diced
• 1 jalapeno, seeded and finely chopped
• 3-4 segments of garlic, crushed
• 1 stalk celery, thinly sliced
• 3-4 large carrots, cut into one-inch sticks as thick as a French fry
• 1 small-medium zucchini, quartered and thinly sliced
• 1 tbsp +1 tsp curry powder
• ½ tsp ground ginger
• ¼ tsp cinnamon
• 1 cup uncooked long grain rice +2 cups water, ¼ tsp salt and splash of olive oil
• 6 cups chicken broth or stock
• 1 (14 ounce) can of full-fat coconut milk
• ½ tsp lemon juice (optional)

Instructions

1. Start by cooking the rice in a small saucepan. Bring the 2 cups of water to a boil and add the rice, ¼ tsp salt, and a splash of olive oil. Reduce to a simmer and cover for 20 minutes. Start the rest of the soup while that is cooking.
2. In a large soup pot, add the butter, splash of olive oil, chicken, and ½ tsp salt and ¼ tsp pepper. Cook until most pieces of meat are no longer pink.
3. Add the onion, jalapeno, garlic, celery, and carrots. Cook for 2 minutes.
4. Next, add the curry powder, ground ginger, and cinnamon. Stir and cook for 1 more minute to let the flavors come out.
5. Add the chicken broth and bring to a boil.
6. Once soup is boiling, add the sliced zucchini. Boil for 10-15 minutes or until veggies are tender.
7. Add the cooked rice and the can of full-fat coconut milk. Mix well and allow to simmer for 5 minutes before serving.
8. Right before serving you can add ½ tsp of lemon juice if you would like.
9. Enjoy!

3.5.3251

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