Chicken Curry Rice Soup

Chicken Curry Rice Soup is out-of-this-world good! Tender shredded chicken, rice, carrots, onion, and celery all simmer together in a rich, creamy, and flavorful base that will have you coming back for seconds (or thirds). Get ready to cozy up with a big bowl of this comforting goodness!

Try some of our other favorite curried soups like this Sweet Potato Coconut Curry Soup, Curry Chicken Chowder, Curry Noodle Soup, or Curry Lentil Soup.

We’ve got a tasty twist on our classic Chicken Curry Soup for you to try. This version uses a dairy-based broth to thicken it up, rather than coconut milk. But if you’re looking for a coconut milk-based or dairy-free version, give our original recipe a go!

Try out this Chicken Curry Rice Soup recipe, which is part of our collection of favorite soup recipes. Click here to see all the recipes in the collection.

 Chicken Curry Rice Soup

Hey there, comfort food lovers! Are you ready to dive into a bowl of seriously tasty and equally comforting soup? Imagine your favorite Chicken and Rice Soup, taken to the next level with a creamy base and a generous helping of curry powder. Each bite is a flavor explosion!

Chicken Curry Rice Soup Shortcuts

How To Make Chicken Curry Rice Soup

1. Use a flavorful broth or stock: The broth or stock you use in your soup will contribute so much to its overall flavor, so choose a quality option with a rich flavor.
2. Don’t skimp on the curry powder: Curry powder is the star ingredient in this soup, so don’t be afraid to use a generous amount to give your soup a bold and aromatic flavor.
3. Cook the rice separately: If you’re not planning on eating the soup the same day it’s made, it’s best to cook the rice separately to prevent it from absorbing too much liquid and becoming overly soft.
4. Adjust the consistency to your liking: This soup is very thick and hearty (just how we like it!). You can thin it out by adding more broth. (Don’t forget to also increase seasonings!)
5. Don’t forget the garnishes: A sprinkle of fresh herbs and a squeeze of lemon juice add a bright and refreshing touch to your soup. 

What To Serve With Chicken Curry Rice Soup

There are many side dishes that would complement this soup. Some options include:

• Naan or another type of flatbread: This is a traditional side dish for curry-based soups and stews, and it’s perfect for dipping into the soup or soaking up the rich and creamy broth. Swoon! 
• Salad: A refreshing green salad with a light vinaigrette dressing provides a nice balance to the richness of this soup. Try this Garden Salad, Asian Cucumber Salad, or our fave everyday Salad Recipe.
• Roasted vegetables: Roasted vegetables such as broccoli, cauliflower, or Brussels sprouts make a tasty and nutritious side dish for your soup.
• Pickled vegetables: A side or topping of pickled red onions add an interesting flavor contrast to the soup.

More Comforting Soup Recipes:

• Lasagna Soup with mascarpone cheese!
• 15-Bean Soup with a creamy base
• Creamy Chicken Soup with veggies
• Vegetable Noodle Soup with peas, carrots, and corn
• Chicken Stew with potatoes

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5 from 3 votes

Chicken Curry Rice Soup

By Chelsea Lords

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 Time: 35 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6 servings

Equipment

• Large pot

Ingredients 

USMetric

 

1x2x3x

• ▢ 2-1/2 cups cooked chicken see note 1
• ▢ 2 tablespoons olive oil
• ▢ 2 cups each: 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 minced fresh cilantro optional
• ▢ 2 tablespoons lemon juice optional
• ▢ Serving suggestions see note 2

Instructions 

• Measure out 2-1/2 cups of 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 2 tablespoons of oil over medium heat. Once the 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 the heat to low, and simmer for 10-15 minutes or until the rice is tender.
• While the rice is cooking, melt 4 tablespoons of 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; then 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 the 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

Recipe Notes

Note 1: This recipe will require 2 boneless, skinless chicken breasts, about 1 pound of chicken total. Cut 2 chicken breasts in half widthwise to create 4 thinner fillets. Use a meat mallet or frying pan to pound the breasts to an even thickness. Don’t flatten them, just ensure they’re uniform. Season both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons of olive oil to a large pot. As soon as the oil is hot, add the seasoned chicken pieces in one layer. Cook for about 3–4 minutes per side. The chicken is done when the juices run clear, and the internal temperature reaches 160–165℉. Remove the chicken to a plate, tent it with foil, and let it rest for about 5 minutes before thinly slicing, dicing, or shredding it. Don't rinse out the pot—the bits left behind by the chicken will add loads of flavor to the soup!

Note 2: To warm the naan, preheat your oven to 400°F (200°C). Place the naan on a baking sheet and cover it with aluminum foil to prevent it from drying out. Bake for about 5-10 minutes, or until warmed through. Alternatively, you can heat the 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 on 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

Serving: 1serving | Calories: 612kcal | Carbohydrates: 58g | Protein: 28g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 501mg | Potassium: 858mg | Fiber: 4g | Sugar: 16g | Vitamin A: 877IU | Vitamin C: 13mg | Calcium: 241mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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