Best 2 Curried Chicken And Rice Soup Recipes

Indulge in a tantalizing culinary journey with our curated collection of curried chicken and rice soup recipes. Embark on a flavor-filled adventure as you explore diverse culinary traditions and discover new depths of taste. From classic comfort food to modern takes on a beloved dish, our recipes cater to every palate and skill level. Dive into the aromatic embrace of Indian spices, the vibrant flavors of Thai cuisine, and the comforting warmth of American home cooking. With step-by-step instructions, helpful tips, and a treasure trove of flavor combinations, our recipes will guide you towards creating a symphony of flavors that will leave your taste buds dancing. Let the tantalizing aromas of curry, the tender embrace of succulent chicken, and the heartiness of fluffy rice transport you to culinary bliss.

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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

Ingredients

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

Ingredients

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

Tips:

Use high-quality ingredients: Fresh vegetables, flavorful spices, and tender chicken will make all the difference in the final dish.
Don't be afraid to adjust the spices: The amount of curry powder and cayenne pepper can be adjusted to suit your taste preferences. If you like a milder soup, use less curry powder. If you like a spicier soup, add more cayenne pepper.
Let the soup simmer: Simmering the soup for at least 30 minutes allows the flavors to meld and develop. This will result in a more flavorful soup.
Serve with your favorite toppings: A dollop of yogurt, a sprinkle of cilantro, or a wedge of lime can add extra flavor and texture to the soup.

Conclusion:

Curried chicken and rice soup is a delicious and comforting dish that is perfect for a cold day. It is also a great way to use up leftover chicken. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite. So next time you're looking for a quick and easy meal, give this curried chicken and rice soup a try. You won't be disappointed.

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