Curried Chicken and Rice Soup
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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
- Karlynn Johnston
- 1/2 tbsp granulated sugar
- 1 tsp garlic powder
- 1/2 tsp lemon peel zest works fine
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1/2 tsp dry mustard
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 tbsp curry powder
- 2 tsp 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
- 1/4 cup chopped salted peanuts to top
- chopped cilantro to top
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.
- Use 8 cups of broth if you want the soup less thick
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.