Curried Chicken Rice Soup
Delicious chicken curry soup filled with Basmati and wild rice, with coconut and raisins. The flavor combination is great!
Servings: 10
Calories: 347kcal
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: 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