Curried Chicken and Rice Soup

Prep Time

20 minutes

Cook Time

45 minutes

Additional Time

10 minutes

Total Time

1 hour 15 minutes

Servings

6-8

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional, for a spicier soup)
• 6 cups chicken broth
• 1 cup uncooked long-grain white rice
• 1 (14.5 oz) can diced tomatoes
• 1 (13.5 oz) can coconut milk
• 2 cups chopped kale or spinach
• 1 cup frozen peas
• Salt and pepper to taste
• Chopped fresh cilantro for garnish (optional)

Steps to Cook

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook, stirring occasionally, until the chicken is lightly browned, about 5-7 minutes. Remove the chicken from the pot and set aside.

2. Reduce the heat to medium and add the onion to the pot. Cook, stirring occasionally, until the onion is softened, about 5 minutes.

3. Add the garlic and ginger to the pot and cook for 1 minute, stirring constantly, until fragrant.

4. Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices.

5. Pour in the chicken broth and bring the mixture to a boil. Add the rice, diced tomatoes (with their juices), and coconut milk. Reduce the heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally, until the rice is tender.

6. Stir the cooked chicken, kale or spinach, and frozen peas into the soup. Simmer for an additional 10 minutes, or until the greens are wilted and the chicken is cooked through.

7. Taste the soup and season with salt and pepper as needed.

8. Serve the curried chicken and rice soup hot, garnished with chopped fresh cilantro if desired.

Cook’s Note

• For a thicker, creamier soup, you can blend a portion of the soup in a blender or with an immersion blender before adding the cooked chicken, greens, and peas.
• If you prefer a spicier soup, you can increase the amount of curry powder or add more cayenne pepper.
• This soup can be made in advance and stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave before serving.
• For a heartier meal, serve the soup with naan bread, rice, or a fresh salad.

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