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Curried Chicken & Rice Soup

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Do not be scared of the raisins in this soup! They are the perfect addition to a nice curry broth and when you throw in some peanuts as well.. heaven! A lot of people gave me a funny look when I mentioned there were raisins in the soup, but it was a hit. Those people being my co-workers, who as usual, benefited from another recipe. There were rave reviews of it, and for good reason, it is a DARN good soup!
This was a gift this Christmas, in a lovely layered jar comprised of all the ingredients I would need, excepting chicken, broth and water of course. This makes a lot of soup, and I mean a LOT. My family ate it for supper, then I took it in to work and a couple girls and I had it for supper and then STILL the next day, I had supper at work.
What I would do with this recipe is try it as a half recipe first. Then, if it is something you like, make a whole bunch of bags/jars of it at once, seal them up, and you have it stocked in your pantry for months. The spices are the pain in the tush here, so doing it once, time and time again is enough to drive someone batty. This is a lovely recipe to make in multiples for yourself, as well as a gift.
Ingredients needed:

1 tbs granulated sugar
2 tsp crushed garlic flakes
1 tsp dried lemon peel
1 tsp ground ginger
1 tsp ground coriander
1 tsp dry mustard
1 tsp ground cinnamon
1 tsp salt
2 tbs curry powder
1 1/2 cups basmati rice
1/2 cup wild rice
1/4 dried minced onion
2/3 cup raisins
2/3 cup shredded coconut
1/2 cup chopped salted peanuts
8 cups of chicken broth
4 cups of water
2-3 cups of cooked shredded chicken

1. Bring the broth and water to a boil in a large pot.
2. Add in the spices, raisins and the rice, and bring to a boil again. Reduce the heat, cover and simmer for 25-30 minutes, until the rice is done.
3. Add in the shredded chicken and cook for 5 more minutes.
4.  Serve and garnish with peanuts, coconut and cilantro if desired.

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Curried Chicken Rice Soup

Delicious chicken curry soup will warm the soul!
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 tbs granulated sugar
  • 2 tsp garlic flakes
  • 1 tsp lemon peel
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1 tsp dry mustard
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 2 tbsp curry powder
  • 1 1/2 cups basmati rice
  • 1/2 cup wild rice
  • 1/4 onion
  • 2/3 cup raisins
  • 2/3 cup shredded coconut
  • 1/2 cup salted peanuts
  • 8 cups chicken broth
  • 4 cups water
  • 2 - 3 cups shredded chicken, cooked

Instructions

  1. Bring the broth and water to a boil in a large pot.

  2. Add in the spices, raisins and the rice, and bring to a boil again. Reduce the heat, cover and simmer for 25-30 minutes, until the rice is done.

  3. Add in the shredded chicken and cook for 5 more minutes. 

  4. Serve and garnish with peanuts, coconut and cilantro if desired.

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: 0.9%, Vitamin C: 17.7%, Calcium: 4.7%, Iron: 12.8%

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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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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