Curried Chicken and Rice Soup

Warm up with a bowl of this flavorful Curried Chicken and Rice Soup, a comforting fusion of aromatic spices and creamy coconut that’s perfect for cozy evenings. Combining tender chicken, vibrant carrots, and nutrient-rich baby spinach with the bold flavors of curry powder, turmeric, and cumin, this soup delivers a deliciously spiced, savory broth. The addition of coconut milk lends a luscious creaminess, while the long-grain white rice makes it hearty and satisfying. Ready in just 45 minutes, this one-pot meal is ideal for busy weeknights. Garnish with fresh cilantro and a squeeze of lime for a refreshing finish, and enjoy this healthful soup as a wholesome lunch or light dinner. Perfect for fans of easy curry recipes or those looking to elevate their homemade soup game!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 pound boneless, skinless chicken breasts, diced
• 2 carrots, peeled and thinly sliced
• 6 cups chicken broth
• 1 cup canned coconut milk
• 0.5 cup long-grain white rice, rinsed
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach
• 0.25 cup fresh cilantro, chopped
• 4 lime wedges, for serving

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and ginger and cook for an additional minute until fragrant.

Step 4

Add the curry powder, turmeric, and cumin. Stir well to coat the onions and cook for 1-2 minutes to toast the spices.

Step 5

Increase the heat to medium-high and add the diced chicken breasts. Cook for 4-5 minutes until the chicken is lightly browned on all sides.

Step 6

Add the sliced carrots and pour in the chicken broth. Bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to a simmer and stir in the rinsed rice. Cover the pot and cook for 15-18 minutes, or until the rice is tender.

Step 8

Stir in the coconut milk, salt, and black pepper. Let the soup simmer for an additional 5 minutes.

Step 9

Add the baby spinach and allow it to wilt for 1-2 minutes.

Step 10

Taste and adjust seasoning if needed.

Step 11

Serve hot, garnished with chopped fresh cilantro and a squeeze of lime juice from the lime wedges.

Nutrition Facts

Serving size	(2672.0g)

Amount per serving	% Daily Value*
Calories	1944.8

Total Fat 103.9g	0%
Saturated Fat 59.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 10293.9mg	0%
Total Carbohydrate 83.5g	0%
Dietary Fiber 10.8g	0%
Total Sugars 21.8g
Protein 174.2g	0%

Vitamin D 22.7IU	0%
Calcium 409.9mg	0%
Iron 33.2mg	0%
Potassium 3899.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.6%

Protein: 35.4%

Carbs: 17.0%