Curried Chicken and Rice Soup Recipe

Name: Curried Chicken and Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bone-in chicken breast (about 1 1/2 pounds), halved; 2 medium carrots, sliced diagonally into 2-inch pieces; 1 bay leaf; Kosher salt; 6 cups low-sodium chicken broth; 2 tablespoons unsalted butter; 1 large onion, very thinly sliced; 1 teaspoon sugar; 1 1/2 teaspoons Madras curry powder; 1/3 cup jasmine rice; 3 tablespoons finely chopped fresh mint; 3 tablespoons chopped fresh dill; 1 lemon, cut into wedges

Servings: persons

1 bone-in chicken breast (about 1 1/2 pounds), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges

1
Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan.
2
Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
3
Meanwhile, heat the butter in another saucepan over medium-low heat.
4
Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes.
5
Add the curry powder and cook for 1 minute.
6
Add the rice and the remaining 3 cups broth.
7
Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
8
Remove the chicken from its broth; discard the skin and shred the meat into pieces.
9
Return the shredded chicken to the same broth.
10
Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan).
11
Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer.
12
Toss in the chopped herbs and serve the soup with lemon wedges.
13
Per serving: Calories 390; Fat 11 g (Sat.
14
5 g; Mono.
15
1.6 g; Poly.
16
1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g
17
Photography by Antonis Achilleos

779

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 bone-in chicken breast (about 1 1/2 pounds), halved, 2 medium carrots, sliced diagonally into 2-inch pieces, 1 bay leaf, Kosher salt, and more.

Yes, Curried Chicken and Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Chicken and Rice Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions