Curried Chicken Rice Soup

Prep Time

15 minutes

Cook Time

45 minutes

Additional Time

10 minutes

Total Time

70 minutes

Servings

6-8

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• 4 cups low-sodium chicken broth
• 1 cup uncooked long-grain white rice
• 1 (13.5 oz) can coconut milk
• 2 cups diced carrots
• 1 cup frozen peas
• 2 cups baby spinach
• Salt and black pepper to taste
• Chopped 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 lightly browned, about 5 minutes. Transfer the chicken to a plate and set aside.

2. In the same pot, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, curry powder, cumin, coriander, and cayenne pepper. Cook, stirring constantly, for 1 minute to toast the spices.

3. Stir in the chicken broth and rice. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 20 minutes, or until the rice is tender.

4. Uncover the pot and stir in the coconut milk, carrots, and the cooked chicken. Simmer for an additional 10 minutes, or until the carrots are tender and the chicken is cooked through.

5. Stir in the frozen peas and spinach, and cook for an additional 2-3 minutes, or until the peas are heated through and the spinach is wilted.

6. Season the soup with salt and black pepper to taste.

7. Ladle the soup into bowls and garnish with chopped cilantro, if desired.

Cook’s Note

• For a thicker, creamier soup, you can blend a portion of the soup with an immersion blender before adding the peas and spinach.
• If you prefer a spicier soup, you can increase the amount of curry powder or cayenne pepper.
• You can use boneless, skinless chicken thighs instead of breasts for a more flavorful and tender chicken.
• If you’re short on time, you can use pre-cooked or rotisserie chicken instead of raw chicken.
• This soup can be made in advance and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.

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