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!
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Recipe Information
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
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and ginger and cook for an additional minute until fragrant.
Add the curry powder, turmeric, and cumin. Stir well to coat the onions and cook for 1-2 minutes to toast the spices.
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.
Add the sliced carrots and pour in the chicken broth. Bring the mixture to a boil.
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.
Stir in the coconut milk, salt, and black pepper. Let the soup simmer for an additional 5 minutes.
Add the baby spinach and allow it to wilt for 1-2 minutes.
Taste and adjust seasoning if needed.
Serve hot, garnished with chopped fresh cilantro and a squeeze of lime juice from the lime wedges.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 10294 mg | 448% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 21.8 g | ||
| Protein | 174.2 g | 348% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 410 mg | 32% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 3900 mg | 83% | |
*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.
