Chicken Curry Rice Soup – Chelsea’s Messy Apron


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Healthy

Chicken Curry Rice Soup is out-of-this-world good! Tender shredded chicken, rice, carrots, onion, and celery all simmer together in a rich, creamy, and flavorful base that will have you coming back for seconds (or thirds). Get ready to cozy up with a big bowl of this comforting goodness!

Try some of our other favorite curried soups like this Sweet Potato Coconut Curry Soup, Curry Noodle Soup, or Curry Lentil Soup.

We’ve got a tasty twist on our classic Chicken Curry Soup for you to try. This version uses a dairy-based broth to thicken it up, rather than coconut milk. But if you’re looking for a coconut milk-based or dairy-free version, give our original recipe a go!

Overhead image of the Chicken Curry Rice Soup

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Try out this Chicken Curry Rice Soup recipe, which is part of our collection of favorite soup recipes. Click here to see all the recipes in the collection.

Chicken Curry Rice Soup

Hey there, comfort food lovers! Are you ready to dive into a bowl of seriously tasty and equally comforting soup? Imagine your favorite Chicken and Rice Soup, taken to the next level with a creamy base and a generous helping of curry powder. Each bite is a flavor explosion!

Process shots-- images of the onions, seasonings, and garlic being sautéed together

Chicken Curry Rice Soup Shortcuts

How To Make Chicken Curry Rice Soup

  1. Use a flavorful broth or stock: The broth or stock you use in your soup will contribute so much to its overall flavor, so choose a quality option with a rich flavor.
  2. Don’t skimp on the curry powder: Curry powder is the star ingredient in this soup, so don’t be afraid to use a generous amount to give your soup a bold and aromatic flavor.
  3. Cook the rice separately: If you’re not planning on eating the soup the same day it’s made, it’s best to cook the rice separately to prevent it from absorbing too much liquid and becoming overly soft.
  4. Adjust the consistency to your liking: This soup is very thick and hearty (just how we like it!). You can thin it out by adding more broth. (Don’t forget to also increase seasonings!)
  5. Don’t forget the garnishes: A sprinkle of fresh herbs and a squeeze of lemon juice add a bright and refreshing touch to your soup.

Process shots-- images of the cream sauce being made

What To Serve With Chicken Curry Rice Soup

There are many side dishes that would complement this soup. Some options include:

  • Naan or another type of flatbread: This is a traditional side dish for curry-based soups and stews, and it’s perfect for dipping into the soup or soaking up the rich and creamy broth. Swoon!
  • Salad: A refreshing green salad with a light vinaigrette dressing provides a nice balance to the richness of this soup. Try this Garden Salad, Asian Cucumber Salad, or our favorite everyday Salad Recipe.
  • Roasted vegetables: Roasted vegetables such as broccoli, cauliflower, or Brussels sprouts make a tasty and nutritious side dish for your soup.
  • Pickled vegetables: A side or topping of pickled red onions add an interesting flavor contrast to the soup.

QUICK TIP

Pickled onions are quick and easy to make, and they take the bite out of red onions. To make them, thinly slice a large red onion and add to a bowl with 1/4 cup red wine vinegar, 1 teaspoon fine sea salt and 1 tablespoon white sugar. Toss to coat and let stand for 15 minutes, tossing once or twice. Drain and they’re ready to go!

Process shots of Chicken Curry Rice Soup-- images of the cream sauce being added to the pot

QUICK TIP

Warm the naan before serving with the Chicken Curry Rice Soup. For small pieces, use the toaster. Otherwise, toast it on the stovetop:

  • Spray both sides of the naan with olive oil cooking spray.
  • Place the naan on the stovetop over an open flame until slightly charred, about 15-20 seconds per side.
  • Flip and char the other side for another 15-20 seconds.

Don’t have a gas stove top? No problem! Warm the naan in the oven:

  • Preheat the oven to 200 degrees F.
  • Stack the naan in a pile and wrap in foil.
  • Heat in the oven until warm, about 5 minutes.

Up-close overhead image of the soup ready to be enjoyed

STORAGE

Leftovers

It’s best to enjoy this Chicken Curry Rice Soup on the same day it’s made. If you do store it, the rice will continue to absorb liquid and become very soft, turning the soup into a thick stew. To prevent this, either cook the rice separately or halve the recipe. This soup is not a good candidate for freezing and thawing due to the way the rice absorbs liquid.

If you don’t mind softer rice, here’s how to store leftovers:

  • Let the soup cool completely, then transfer it to a container with an airtight lid.
  • Store in the refrigerator for 3-5 days.
  • Reheat on the stove or in the microwave until hot, adding chicken broth as needed to thin out the soup. Stir occasionally as it reheats.

Image of a scoop of the Chicken Curry Rice Soup ready to be enjoyed

More Comforting Soup Recipes:

Chicken Curry Rice Soup

Chicken Curry Rice Soup is out of this world good! Tender shredded chicken, rice, carrots, onion, and celery all simmer together in a rich, creamy, and flavorful base that will have you coming back for seconds (or thirds). Get ready to cozy up with a big bowl of this comforting goodness!HEADS UP: It’s best to enjoy this soup on the same day it’s made. If you do need to store it, the rice will continue to absorb liquid and become very soft, turning the soup into a thick stew. To prevent this, either cook the rice separately or halve the recipe. This soup is not a good candidate for freezing and thawing due to the way the rice absorbs liquid.

Chicken Curry Rice Soup

Chicken Curry Rice Soup is out of this world good! Tender shredded chicken, rice, carrots, onion, and celery all simmer together in a rich, creamy, and flavorful base that will have you coming back for seconds (or thirds). Get ready to cozy up with a big bowl of this comforting goodness!HEADS UP: It’s best to enjoy this soup on the same day it’s made. If you do need to store it, the rice will continue to absorb liquid and become very soft, turning the soup into a thick stew. To prevent this, either cook the rice separately or halve the recipe. This soup is not a good candidate for freezing and thawing due to the way the rice absorbs liquid.

Instructions

  • THE CHICKEN: You have two options for the chicken in this recipe. You can either cook it first in the soup pot (See Note 1) or use already seasoned and cooked chicken that you shred or chop. Measure out 2-1/2 cups of cooked chicken and set it aside in the fridge.

  • VEGGIES: In a large, heavy-bottomed soup pot, heat 2 tablespoons of oil over medium heat. Once the oil is shimmering, add the onion, celery, and carrot. Season to taste with salt & pepper. (We recommend 3/4 tsp salt & 1/2 tsp pepper.) Sauté, stirring frequently, until the vegetables are very tender, about 8 minutes.

  • SEASONINGS AND BROTH: Add minced garlic, chicken broth, and curry powder to the pot. Stir for 1 minute or until the mixture is very fragrant. Pour in chicken stock or broth, and bring the soup to a boil. Once boiling, add uncooked rice and stir. Return the soup to a boil, cover the pot, reduce the heat to low (the soup should be simmering), and cook for 10-15 minutes or until the rice is tender.

  • CREAM BASE: While the rice is cooking, melt 4 tablespoons of butter in a separate medium pot over medium heat. Stir in flour and season to taste with salt and pepper (we recommend 1/4 teaspoon of each). Cook, whisking constantly, for 1 minute. Slowly pour in the milk while whisking vigorously, until the mixture is smooth. Simmer until the mixture is nicely thickened; then stir in the heavy cream to warm it up. Keep this mixture warm, stirring occasionally, until the rice in the other pot is tender.

  • FINISH: Once the rice is tender, stir in the prepared chicken to warm it up. Pour in the cream base and stir everything together. Remove the soup from the heat. If desired, stir in parsley and add lemon juice to taste. Season once more if needed. (The flavors should be well balanced.)

  • SERVE: Ladle the soup into bowls and serve with warm naan. Enjoy!

  • STORAGE: It’s best to enjoy this soup on the same day it’s made. If you do store it, the rice will continue to absorb liquid and become very soft, turning the soup into a thick stew. To prevent this, either cook the rice separately or halve the recipe. This soup is not a good candidate for freezing and thawing due to the way the rice absorbs liquid.

Recipe Notes

Note 1: Chicken: If you want to pre-cook the chicken in this soup, you’ll need 3/4 to 1 pound of boneless, skinless chicken breasts (2 medium-sized breasts). Here’s how to prepare them:

  • SEASON THE CHICKEN: Cut 2 chicken breasts in half widthwise to create 4 thinner fillets. Use a meat mallet, frying pan, or your fist to give each piece a quick pound (we just want all the pieces to be fairly even in width). Season both sides with salt and pepper (we recommend 1/4 teaspoon of each per side).
  • COOK THE CHICKEN: Add 2 tablespoons of olive oil to a large, wide, heavy-bottomed pot. As soon as the oil is hot, add the seasoned chicken pieces in one layer. Cook for about 3-4 minutes per side or until the chicken is cooked through (it should register 160 degrees on a meat thermometer or the juices should run clear). Remove the chicken to a plate, tent it with foil, and let it rest for about 5 minutes before thinly slicing, dicing, or shredding it with two forks. Don’t rinse out the pot – the bits left behind by the chicken will add loads of flavor to the soup!

Note 2: Warm the naan: For small pieces, use the toaster. Otherwise, toast it on the stovetop:

  • Spray both sides of the naan with olive oil cooking spray.
  • Place the naan on the stovetop over an open flame until slightly charred, about 15-20 seconds per side.
  • Flip and char the other side for another 15-20 seconds.

Don’t have a gas stove top? No problem. Warm the naan in the oven:

  • Preheat the oven to 200 degrees F.
  • Stack the naan in a pile and wrap it in foil.
  • Heat in the oven until warm, about 5 minutes.

Nutrition Facts

Serving: 1serving | Calories: 612kcal | Carbohydrates: 58g | Protein: 28g | Dish: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 501mg | Potassium: 858mg | Fiber: 4g | Sugar: 16g | Vitamin A: 877IU | Vitamin C: 13mg | Calcium: 241mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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