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!
More Must-Make Soups
- Sausage and Sweet Potato Tortellini Soup
- Potato Leek Soup
- Slow Cooker Chicken Tortilla Soup
- Corn Chowder
- Chicken and Mushroom Wild Rice Soup
- Olive Garden Pasta Fagioli Soup
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!
- 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)
- 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.
- 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.
- Add the onion, jalapeno, garlic, celery, and carrots. Cook for 2 minutes.
- Next, add the curry powder, ground ginger, and cinnamon. Stir and cook for 1 more minute to let the flavors come out.
- Add the chicken broth and bring to a boil.
- Once soup is boiling, add the sliced zucchini. Boil for 10-15 minutes or until veggies are tender.
- Add the cooked rice and the can of full-fat coconut milk. Mix well and allow to simmer for 5 minutes before serving.
- Right before serving you can add ½ tsp of lemon juice if you would like.
More Indian Recipes