Chicken Curry and Rice Soup
Prep time
Cook time
Total time
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.
Serves: 8
  • 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)
  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!
Recipe by Real Life Dinner at