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Curried Chicken Rice Soup

Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10
Calories: 347 kcal
Author: Karlynn Johnston

Delicious chicken curry soup filled with Basmati and wild rice, with coconut and raisins. The flavor combination is great!

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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

  1. Combine all of the ingredients except for the cooked chicken in a large stockpot. Bring to a boil, stirring occasionally.

  2. Reduce the heat, cover and simmer on low 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.

Recipe Notes

  • Use 8 cups of broth if you want the soup less thick

 

Nutrition Facts
Curried Chicken Rice Soup
Amount Per Serving (10 g)
Calories 347 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g20%
Cholesterol 31mg10%
Sodium 1009mg42%
Potassium 492mg14%
Carbohydrates 43g14%
Fiber 3g12%
Sugar 4g4%
Protein 16g32%
Vitamin A 45IU1%
Vitamin C 14.6mg18%
Calcium 47mg5%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.