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5
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3
votes
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
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
10
Calories:
347
kcal
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.
Notes
Use 8 cups of broth if you want the soup less thick
Nutrition
Serving:
10
g
|
Calories:
347
kcal
|
Carbohydrates:
43
g
|
Protein:
16
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Cholesterol:
31
mg
|
Sodium:
1009
mg
|
Potassium:
492
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
45
IU
|
Vitamin C:
14.6
mg
|
Calcium:
47
mg
|
Iron:
2.3
mg