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.
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
- 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.
- Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/chicken-curry-and-rice-soup/