Chicken Curry Rice Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 55 minutes

Servings: 4-6

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons curry powder
• 1 teaspoon grated ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (or to taste)
• 4 cups chicken broth
• 1 cup uncooked long-grain white rice
• 1 (13.5 oz) can coconut milk
• 2 cups chopped kale or spinach
• 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 until lightly browned, about 5 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 and translucent, about 5 minutes.

3. Add the garlic, curry powder, ginger, cumin, coriander, and cayenne pepper. Cook, stirring constantly, for 1 minute to toast the spices and release their aroma.

4. Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.

5. Once boiling, stir in the rice, cover the pot, and reduce the heat to low. Simmer for 15 minutes, or until the rice is tender.

6. Uncover the pot and stir in the cooked chicken, coconut milk, and kale or spinach. Cook for an additional 5 minutes, or until the chicken is cooked through and the greens are wilted.

7. Season the soup with salt and pepper to taste.

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

Cook’s Note:

• For a creamier soup, you can add an additional 1/2 cup of coconut milk.
• If you prefer a thinner consistency, add more chicken broth to reach your desired texture.
• Feel free to adjust the spices to your taste preference, adding more or less curry powder, cayenne, etc.
• This soup can be made in advance and reheated. The rice may thicken as it sits, so you may need to add a bit more broth when reheating.

---