Chicken Curry Rice Soup

5 from 2 votes

Chicken Curry Rice is a comforting dish with tender shredded chicken, rice, carrots, onion, and celery simmered in a rich, creamy broth that will leave you wanting more.

Prep Time35

Cook Time30

Total Time1 5

Course: Dinner, Soup

Cuisine: American, Healthy

Keyword: Chicken Curry Rice Soup

Servings: servings

Author: Chelsea Lords

Cost: $12.23

Equipment

Ingredients

2-1/2 cups cooked chicken see note 1
2 tablespoons olive oil
2 cups finely diced yellow onion
1-1/2 cups thinly sliced celery
2 cups thinly sliced carrots
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon finely minced garlic
1 tablespoon yellow curry powder
2 teaspoons chicken bouillon powder
1 (4-cup) carton chicken stock or broth
1 cup uncooked basmati rice
4 tablespoons unsalted butter
1/3 cup flour
3 cups whole milk
1/2 cup heavy cream
3 tablespoons finely chopped cilantro optional
2 tablespoons lemon juice optional
Serving suggestions see note 2

US - Metric

Instructions

Measure out the cooked chicken, shredded or chopped, and set it aside in the fridge. Alternatively, see note 1 for instructions to cook chicken specifically for this soup.
In a large, heavy-bottomed soup pot, heat the oil over medium heat. Once oil is shimmering, add the onion, celery, and carrot. Season with salt and pepper. Sauté, stirring frequently, until the vegetables are very tender, about 8 minutes.
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 heat to low, and simmer for 10–15 minutes or until the rice is tender.
While the rice is cooking, melt the butter in a separate medium pot over medium heat. Stir in flour and season to taste with a dash of salt and pepper. 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; stir in the heavy cream to warm it up. Keep this mixture warm, stirring occasionally, until the rice in the other pot is tender.
Once rice is tender, stir in the prepared chicken. 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.
Ladle the soup into bowls and serve with warm naan. Enjoy!

Video

Notes

Note 1: Use 2 boneless, skinless chicken breasts (about 1 pound), halved widthwise into 4 fillets. Pound to an even thickness (not flat, just ensure they’re uniform), season with 1/4 teaspoon salt and pepper per side, and cook in 2 tablespoons hot olive oil for 3–4 minutes per side until juices run clear and the internal temperature reaches 160–165°F. Rest under foil for 5 minutes before slicing, dicing, or shredding. Don’t rinse the pot—those browned bits add flavor to the soup!

Note 2: To warm the naan, preheat oven to 400°F (200°C). Place naan on a baking sheet and cover it with aluminum foil to prevent it from drying out. Bake for 5–10 minutes or until warmed through. Alternatively, heat naan in a skillet over medium heat for 1–2 minutes on each side until warm and slightly crispy.

Storage: It’s best to enjoy this soup 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.

Nutrition