Best Curried Chicken And Rice Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CURRIED CHICKEN AND RICE SOUP



Curried Chicken and Rice Soup image

Provided by Food Network Kitchen

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. 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.
  • Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
  • Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
  • Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
  • Photography by Antonis Achilleos

Nutrition Facts : Calories 390, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 130 milligrams, Sodium 740 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 55 grams

SAVORY CURRIED CHICKEN, WILD RICE, AND APPLE SOUP



Savory Curried Chicken, Wild Rice, and Apple Soup image

Everyone who tastes this recipe has to have it. It is just spicy enough, just sweet enough and totally delicious. It is a wonderful showcase for fall's best fruit, the apple.

Provided by MAEGANC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 55m

Yield 16

Number Of Ingredients 18

½ cup slivered almonds
4 cups chopped cooked chicken
½ cup mango chutney
3 tablespoons butter
3 tablespoons olive oil
2 onions, finely chopped
3 stalks celery, finely chopped
3 cloves garlic, minced - or more to taste
1 (28 ounce) can chopped tomatoes in juice
1 cup golden raisins
2 tablespoons Madras curry powder
¼ teaspoon ground cayenne pepper
8 cups chicken stock
2 cups cooked wild rice
2 apples, cored and chopped
¼ cup chopped fresh parsley
2 tablespoons lemon juice
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread almonds onto a baking sheet with edges.
  • Toast almonds in preheated oven, stirring every 2 minutes, until lightly browned, 5 to 10 minutes; transfer to a large bowl. Add chicken and mango chutney to the bowl; stir.
  • Melt butter with olive oil in a large stock pot or Dutch oven over medium-high heat. Cook and stir onion, celery, and garlic in melted butter until onions begin to soften, about 5 minutes. Add tomatoes with juice and raisins; continue to cook, stirring frequently, until the raisins plump, about 10 minutes. Season the mixture with curry powder and cayenne pepper; stir.
  • Pour chicken stock into the pot; add the chicken mixture, wild rice, apples, parsley, and lemon juice. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the apples are tender yet retain some crispiness, about 5 minutes. Season soup with salt and pepper.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 23.9 g, Cholesterol 23.7 mg, Fat 8.8 g, Fiber 3 g, Protein 9.7 g, SaturatedFat 2.5 g, Sodium 461.8 mg, Sugar 13.3 g

CURRIED CHICKEN AND RICE SOUP



Curried Chicken and Rice Soup image

This curried chicken and rice soup was a last-minute idea that turned out very delicious, and was incredibly easy. My kids all gave it 5 stars!

Provided by halfnotes

Time 1h5m

Yield 8

Number Of Ingredients 12

3 tablespoons salted butter
2 cups chopped sweet onion
1 cup diced carrots
1 cup diced celery
2 ½ cups chopped mushrooms
4 cloves garlic, minced
1 ½ cups uncooked white jasmine rice
1 tablespoon mild curry powder
¼ teaspoon cayenne pepper
2 (32 fluid ounce) containers chicken stock
3 (12 ounce) cans canned chicken, drained
salt and ground black pepper to taste

Steps:

  • Melt butter in a Dutch oven over medium heat. Add onion, carrots, and celery; saute until tender, about 5 minutes. Add mushrooms and garlic; stir to combine. Cover and cook for 5 minutes.
  • Add rice, curry powder, and cayenne; cook and stir for 1 minute. Add chicken stock; bring to a boil.
  • Reduce heat to medium-low, cover, and simmer for 10 minutes. Add chicken and return to a simmer. Reduce heat to low, cover, and simmer until rice is tender, 10 to 15 minutes more.

Nutrition Facts : Calories 422 calories, Carbohydrate 37.3 g, Cholesterol 91.3 mg, Fat 15.4 g, Fiber 2.3 g, Protein 32.4 g, SaturatedFat 5.8 g, Sodium 1380.1 mg, Sugar 3.6 g

CURRIED CHICKEN AND RICE SOUP



Curried Chicken And Rice Soup image

I have not tried this but this was on our local TV show and looks so good! I plan on making this in the coming weeks for sure!

Provided by Kikimony

Categories     Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can stewed tomatoes, with juice
8 ounces boneless skinless chicken breasts, cut into 1/2 inch squares
1/3 cup basmati rice
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon curry powder, to taste
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon fresh ground pepper, to taste

Steps:

  • Stir together the chicken broth and stewed tomatoes with juice in a large saucepan or Dutch oven; Bring the mixture to a boil over high heat.
  • Stir in the remaining ingredients.
  • When the liquid returns to a boil, reduce the heat to medium; cover and cook for 10 minutes, or until the chicken is cooked through and the rice is tender.
  • Taste and adjust the seasoning.

Nutrition Facts : Calories 381.8, Fat 7, SaturatedFat 1.6, Cholesterol 72.6, Sodium 1979.6, Carbohydrate 41.3, Fiber 4, Sugar 9.4, Protein 37.9

CURRIED CHICKEN, CHEESE AND WILD RICE SOUP



Curried Chicken, Cheese and Wild Rice Soup image

Serve with a crusty bread.

Provided by Mikekey * @Mikekey

Categories     Chicken Soups

Number Of Ingredients 13

1/2 cup(s) wild rice blend
1 cup(s) water
1 pound(s) boneless, skinless chicken thighs, cut into cubes
1 tablespoon(s) olive oil
2 teaspoon(s) curry powder (mild or hot, according to your tastes)
2 clove(s) garlic, minced
1 can(s) (14.5 oz) diced tomatoes, drained
4 cup(s) chicken broth
2 ounce(s) cream cheese, room temperature
2 cup(s) shredded sharp cheddar cheese
1 cup(s) half and half
- salt and pepper, to taste
- fresh chopped cilantro, for garnish (optional)

Steps:

  • Cook rice according to package instructions (do not use the instant type).
  • Heat oil in large soup pot and add chicen. Cook, stirring, until lightly browned. Stir in curry powder and garlic and stir until chicken is coated and curry powder gives off aroma.
  • Add drained tomatoes and broth and bring to a simmer. Cover and simmer for 20 minutes.
  • Stir in cooked rice and cook another 10 minutes.
  • Stir in cream cheese and cook until melted, then add cheddar and stir until melted. Add half and half and bring back to serving temperature, stirring frequently.
  • Taste for seasoning and add salt and pepper, if needed. Serve in bowls with chopped cilantro sprinkled over, if desired.

CURRIED CHICKEN AND RICE SOUP



CURRIED CHICKEN AND RICE SOUP image

Categories     Chicken

Yield 4

Number Of Ingredients 14

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

Steps:

  • Directions Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. 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. Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes. Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth. Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #for-1-or-2     #soups-stews     #poultry     #rice     #chicken     #dietary     #meat     #pasta-rice-and-grains     #number-of-servings

Related Topics