Curried Chicken Rice Soup

Curried Chicken Rice Soup

"'This is a terrific way to use up leftover chicken and cooked rice,' remarks Judie Anglen of Riverton, Wyoming. 'With its mild curry flavor and colorful chunks of carrot and celery, the thick mixture draws rave reviews every time I fix it.'"
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Ingredients

30 m servings
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Original recipe yields 10 servings

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Directions

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  1. In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.

Reviews

38
  1. 45 Ratings

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Most helpful positive review

This is a fabulous soup. It gets one of my rare 5-star ratings. That being said, I have a few comments and nitpicks. Looking at the amounts used, a "large saucepan" didn't seem big enough. I use...

Most helpful critical review

This soup came out VERY thick-almost like eating a can of condensed soup with some veggies thrown in. I don't plan on making it again.

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This is a fabulous soup. It gets one of my rare 5-star ratings. That being said, I have a few comments and nitpicks. Looking at the amounts used, a "large saucepan" didn't seem big enough. I use...

This was good with a few changes. Taking the advice of previous reviewers, I increased the amount of curry powder. I used 1 1/2 tsp for a half batch. The other thing I changed was that I added m...

I omitted the canned milk and used 2 cans of coconut milk to give it a Thai flavor. I also added a few basil leaves.

We loved this recipe. I will definitely make it again. We will up the amount of curry powder since we can't get enough of the flavor - probably up to a TBSP of curry powder and maybe a dash of c...

This was very, very good. I also used 3 TBSP of Curry and added more celery and carrots. It was more of a stew and was excellent!

Healthier version was just as delicious! Used about 2 tbs butter and a light sprinking of flour. Also subbed vegetable broth for part of the chicken broth...and left out the seasoned salt...not ...

Very nice and perfect on a chilly evening. I added frozen peas and crushed red pepper flakes. I think next time I will skip one of the cans of milk as well but add mushrooms. Otherwise a kee...

Made the recipe as written. Added more chicken because I had it leftover. Increased the curry powder because we love it and added a little freshly ground black pepper. Delicious. Will make again...

This recipe has wonderful flavor! My husband and 3 boys really enjoyed it - even going back for seconds and thirds! Unfortunately, I only had 2 cans of evaporated milk, so I had to fudge the a...

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