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This Curried Chicken & Rice Soup is a hearty, filling meal filled with wonderful flavors – yes, even the raisins have their place in this soup! If you are a fan of chicken, rice (if you are try my Jollof Rice), coconut and delicious spices like curry, coriander and ginger and garlic, this is the soup for you!
Curried Chicken and Rice Soup
This soup was a Christmas gift from a friend, many years ago, in a lovely layered jar comprised of all the ingredients I would need, excepting chicken, broth and water of course. She listed all of the ingredients in it for me and then I simply added in the rest.
We love a good chicken and curry anything, (our favorite recipe is still this Sweet Honey Curry Chicken) so this soup tops my list of favorites. I do get weird looks when I talk about the raisins in this recipe, but their sweetness really does match the spices.
We like to have a LOT of rice in our soups and you can adjust how thick your soup is by adding more broth during the cooking process. I like this soup to be close to a chicken and rice stew, almost, and when you have the coconut and two types of rice this soup gets thick. You can also cut down on the amount of rice in the recipe and it won’t be as thick.
The only hard part about this soup is the spices! You can also leave the coconut out if you prefer, it sure is a polarizing ingredients, either you love it or you hate it! I like it in sweet and savory meals, so I always use the coconut in it myself. Just make sure it’s not sweetened.
As for toppings I love peanuts on this and cilantro or a nice Thai basil is always a good idea! And remember, as it is with ALL rice soups, this is going to be thicker the next day, I guarantee it. Simply add more broth the next day and it will be perfect!
Here are some other great soup recipes to try:
Happy cooking!
Love,
Karlynn
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Curried Chicken Rice Soup
Delicious chicken curry soup filled with Basmati and wild rice, with coconut and raisins. The flavor combination is great!
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Total Time
- 45 minutes
- Course
- Soup
- Cuisine
- American
- Servings
- 10
- Calories
- 347
- Author
- Karlynn Johnston
Ingredients
- 1/2 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon lemon peel zest works fine
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 tablespoon curry powder
- 2 teaspoons onion powder
- 3/4 cups basmati rice
- 1/4 cup wild rice
- 1/3 cup raisins
- 1/3 cup unsweetened shredded coconut leave it out if you don't like coconut
- 6-8 cups chicken broth
- 2 cups shredded chicken, cooked
Toppings
- 1/4 cup chopped salted peanuts to top
- chopped cilantro to top
Instructions
- Combine all of the ingredients except for the cooked chicken in a large stockpot. Bring to a boil, stirring occasionally.
- Reduce the heat, cover and simmer on low for 25-30 minutes, until the rice is done.
- Add in the shredded chicken and cook for 5 more minutes.
- Serve and garnish with peanuts, coconut and cilantro if desired.
Recipe Notes
- Use 8 cups of broth if you want the soup less thick
Nutrition Information
Serving: 10g, Calories: 347kcal, Carbohydrates: 43g, Protein: 16g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 31mg, Sodium: 1009mg, Potassium: 492mg, Fiber: 3g, Sugar: 4g, Vitamin A: 45IU, Vitamin C: 14.6mg, Calcium: 47mg, Iron: 2.3mg
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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