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."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 257 calories, Fat 15g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 610mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
CREAMY CURRIED CHICKEN & RICE SOUP
Use leftover chicken to make this Asian-inspired soup with rice. Simple to make, it's a filling bowl for colder evenings
Provided by Esther Clark
Categories Dinner, Lunch, Soup, Supper
Time 55m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan over a medium heat. Add the onion and fry for 10 mins or until softened and turning translucent. Add the curry paste and cook for 1 min. Stir in the coconut milk, chicken stock and risotto rice and bring to a simmer. Cook for 15-20 mins or until the rice is tender.
- Bring a pan of water to a simmer, add the eggs and cook for 7 mins. Stir the chicken and sweetcorn into the soup and cook for 5 mins to warm everything through. Season to taste and finish with the lime juice. Gently peel the shells off the eggs and cut them in half. Top the soup with the eggs and spring onions.
Nutrition Facts : Calories 679 calories, Fat 41 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
CURRIED CHICKEN AND RICE SOUP
Comforting chicken and rice soup gets layered with the flavors of Madras curry, cilantro and lime.
Provided by Food Network Kitchen
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the butter in a large saucepot over medium heat. Add the curry powder and cook, stirring, until toasted, about 30 seconds. Add the garlic, carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes.
- Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the chicken and rice. Cook until the chicken is heated through. Remove from the heat and stir in the lime zest and juice and the cilantro; season with additional salt and pepper. Serve topped with fresh cilantro leaves.
CURRIED CHICKEN AND RICE SOUP
Provided by Food Network Kitchen
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
- Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
- Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
- Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 390, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 130 milligrams, Sodium 740 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 55 grams
CREAMY CHICKEN CURRY SOUP
Coconut milk provides creaminess and just a touch of sweetness for this rich, flavorful soup. Leftover rotisserie chicken works perfectly in this recipe. Start off with a green salad and add some naan or other flatbread for a tasty and quick dinner.
Provided by Bibi
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- Combine curry powder, turmeric, cayenne pepper, smoked paprika, garam masala, and cumin in a large saucepan or Dutch oven. Stir spice mixture constantly over low heat until warm and fragrant, 3 to 4 minutes. Be careful not to let the spices burn. Add olive oil and stir to combine all the spices with the oil.
- Increase heat to medium and add chopped onion. Cook and stir, 3 to 4 minutes. Add garlic and ginger, stirring, about 2 minutes longer. Pour in chicken stock and season with salt and pepper. Stir to get all the spices from the bottom of the pan into the stock. Add potatoes and carrots, bring to a boil, and cover. Reduce heat to a simmer, and cook for about 20 minutes.
- Return heat to medium and add cooked chicken, coconut milk, and green beans. Bring to a boil and cook for 1 to 2 minutes, stirring to make sure coconut milk is well blended into the soup. Ladle into bowls and serve warm.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 17.4 g, Cholesterol 68.3 mg, Fat 22.5 g, Fiber 4.2 g, Protein 28.5 g, SaturatedFat 13.9 g, Sodium 444.8 mg, Sugar 4.3 g
CREAMY CHICKEN RICE SOUP
I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. -Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings (1-1/4 qt.).
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.
Nutrition Facts : Calories 312 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 699mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
CURRIED CHICKEN SOUP
My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.-Deanna Hindenach, Paw Paw, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.
Nutrition Facts : Calories 270 calories, Fat 16g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 555mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.
CREAMY CURRIED CHICKEN- RICE SOUP
This is a popular soup in my house, if you are a curry lover then you will enjoy this soup recipe, of course you can adjust the amount of curry to suit your taste.
Provided by Kittencalrecipezazz
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, saute carrots, celery, in butter for 2 mins.
- Stir in flour, seasoned salt and curry until smooth.
- Gradually add milk.
- Bring to a light boil; cook and stir for 2 mins, or until thickened.
- Gradually add broth; reduce heat, simmer, uncovered for 10 mins, or until veggies are tender.
- Add cooked rice to soup, and serve.
CHICKEN RICE SOUP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
- In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
- Prepare the rice according to the package instructions; keep warm.
- Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.
CURRIED CHICKEN AND RICE SOUP
I have not tried this but this was on our local TV show and looks so good! I plan on making this in the coming weeks for sure!
Provided by Kikimony
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Stir together the chicken broth and stewed tomatoes with juice in a large saucepan or Dutch oven; Bring the mixture to a boil over high heat.
- Stir in the remaining ingredients.
- When the liquid returns to a boil, reduce the heat to medium; cover and cook for 10 minutes, or until the chicken is cooked through and the rice is tender.
- Taste and adjust the seasoning.
Nutrition Facts : Calories 381.8, Fat 7, SaturatedFat 1.6, Cholesterol 72.6, Sodium 1979.6, Carbohydrate 41.3, Fiber 4, Sugar 9.4, Protein 37.9
CREAMY CURRIED CHICKEN-AND-RICE CASSEROLE
Steps:
- Cook rice as directed on package. Preheat oven to 400°F. Over medium-high heat, sauté onion, curry, and salt in oil for 3 minutes. Stir in flour. Whisk in milk 1/4 cup at a time. Bring liquid to a boil and immediately reduce the heat and continue cooking, whisking frequently for another 6 minutes or until the sauce thickens. Combine sauce, cooked rice, peas, carrots, red pepper, lemon juice, chicken, and cilantro. Coat an 8" x 8" baking dish with cooking spray; transfer mixture to baking dish. Cover with foil and bake 20 minutes. Remove foil and bake 10 minutes longer.
CREAMY CURRIED CHICKEN
The is one of my favorite recipes. My fiancee has me make this for quite often!
Provided by vakatik
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
- Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
- Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
- Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 9.6 g, Cholesterol 59.5 mg, Fat 6.6 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.2 g, Sodium 723.1 mg, Sugar 3.1 g
MAKEOVER CURRIED CHICKEN RICE SOUP
This lighter version of a family-favorite soup boasts all the hearty texture, warm comfort and delicious flavor of the original, but less than half the fat and a fifth of the calories! That's a difference to savor! -Rebecca Cook, Helotes, Texas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, melt butter. Add the carrots, celery and onion; saute for 2 minutes. Sprinkle with flour; stir until blended. Stir in seasoned salt and curry. Gradually add milk and cream. 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.
Nutrition Facts : Calories 263 calories, Fat 8g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 524mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
CREAMY CHICKEN RICE SOUP
Make and share this Creamy Chicken Rice Soup recipe from Food.com.
Provided by JenniferK2
Categories Low Cholesterol
Time 2h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot over high heat, combine the celery, onion, rice, and broth; bring to a boil. Reduce heat to low, cover and simmer 30 minutes. Remove from heat and set aside.
- Melt butter in a medium saucepan. Slowly add the flour, stirring often, to make a roux. Add milk, 1/2 C at a time, while constantly stirring.
- Add roux and chicken to the rice mixture and return the rice mixture to the stove over low heat. Season with salt and pepper to taste.
- Simmer for 1 hour, stirring frequently.
Nutrition Facts : Calories 441.2, Fat 17.5, SaturatedFat 9, Cholesterol 73.6, Sodium 910.6, Carbohydrate 41.3, Fiber 1.8, Sugar 2.4, Protein 28.2
CREAMY CHICKEN-WILD RICE SOUP
The boyfriend loves creamy chicken-rice soups, and this is my effort to that end. I like the addition of sherry and a dash of curry powder and it's a great way to use up leftover chicken (and presumably turkey). This soup will thicken up overnight; it can be thinned with more chicken stock without losing flavor; adjust salt and pepper to taste. Almonds are optional but add an interesting crunch; this soup is also "crockpot-able" if you prefer.
Provided by EdsGirlAngie
Categories One Dish Meal
Time 2h25m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Saute onion, celery and carrots in a large sauce pan for 5 minutes.
- Add mushrooms and saute another 5 minutes.
- Add flour and stir well.
- Gradually pour in chicken stock, stirring constantly (use a whisk if necessary to blend).
- Bring just to boil, reduce heat and bring to simmer.
- Add wild rice, chicken, salt, curry powder, parsley, black pepper, almonds (if using) and sherry.
- Allow to heat through, then pour in half-and-half.
- Simmer soup for 1 to 2 hours- do not boil.
CREAMY CURRIED CHICKEN
This is a big hit in our house. My young son and daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, it'll become a favorite with your family, too. -Tracy Simiele, Chardon, Oh
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.
Nutrition Facts : Calories 508 calories, Fat 27g fat (19g saturated fat), Cholesterol 63mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.
EASY SHREDDED CHICKEN AND RICE SOUP
A quick, tasty soup for winter. By adding the seasonings from the boxed rice, you get great flavor. To save time, grab a rotisserie chicken from the store and pull the meat off and shred with forks.
Provided by Tanna Smith
Categories Chicken and Rice Soup
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium-high heat. Cook and stir onion and garlic in the hot oil until tender, about 5 minutes.
- Stir in broth, chicken, carrots, sweet potato, rice and seasoning packet, and bay leaf; bring to a boil. Reduce heat to low, cover, and simmer until rice is cooked and vegetables are tender, about 25 minutes.
- Remove bay leaf. Ladle into bowls and serve with grated Cheddar sprinkled on top.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 26.4 g, Cholesterol 39.4 mg, Fat 9.2 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 3.3 g, Sodium 564.4 mg, Sugar 4.4 g
CREAMY CHICKEN AND RICE SOUP
This soup is both creamy and delicious. The longer it simmers, the more flavorful it gets!
Provided by Heidi Lancaster
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Yield 8
Number Of Ingredients 11
Steps:
- In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
- In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
- If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.
Nutrition Facts : Calories 611.2 calories, Carbohydrate 58 g, Cholesterol 56.6 mg, Fat 29.9 g, Fiber 2.8 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 952.6 mg, Sugar 11.4 g
CURRIED CREAM OF CHICKEN SOUP
This is from Margaret Rudkin's Pepperidge Farm Cookbook. I haven't tried it. I am posting in answer to a request. Prep and cooking times are guesses.
Provided by mianbao
Categories Very Low Carbs
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Begin heating some water in the lower section of your double boiler.
- Use enough water so that it will not boil dry, and also so that the water will not touch the bottom of the top section when boiling.
- Meanwhile, over low direct heat, melt butter in the top section of the double boiler.
- Mix curry powder and flour and add to the melted butter.
- Cook over low heat for 2 minutes stirring constantly, being careful not to scorch.
- Remove from heat and add chicken broth slowly, stirring constantly.
- Return to the direct heat and bring just to a boil while stirring.
- Place top section of double boiler over the lower section with the water boiling.
- Add cream.
- Taste and season with salt and pepper.
- Remove from heat when heated through.
Nutrition Facts : Calories 375.6, Fat 35, SaturatedFat 21.4, Cholesterol 112, Sodium 868, Carbohydrate 8.8, Fiber 0.4, Sugar 0.8, Protein 7.1
More about "creamy curried chicken rice soup food"
30-MINUTE CREAMY CHICKEN AND RICE SOUP - KITCHN
From thekitchn.com
CREAM OF CHICKEN SOUP CHICKEN AND RICE BAKE RECIPES
From yummly.com
BEST CREAMY CHICKEN & RICE SOUP RECIPE - DELISH
From delish.com
CURRIED CHICKEN AND WILD RICE SOUP - GIMME SOME OVEN
From gimmesomeoven.com
THE BEST CREAMY CHICKEN AND RICE SOUP - THE PINNING …
From thepinningmama.com
CHICKEN AND RICE WITH CREAM OF CHICKEN SOUP RECIPES
From yummly.com
CURRIED CHICKEN & RICE SOUP - THE KITCHEN MAGPIE
From thekitchenmagpie.com
CREAMY CHICKEN AND RICE SOUP RECIPE | SOUTHERN LIVING
From myrecipes.com
TOP 40 EASY CREAMY CHICKEN RECIPES
From mcswe.tibet.org
CURRY CHICKEN AND RICE SOUP (A 30 MIN. DINNER!) - THRIFTY FRUGAL MOM
From thriftyfrugalmom.com
CREAMY CHICKEN AND RICE SOUP - A SPICY PERSPECTIVE
From aspicyperspective.com
EASY CHICKEN COCONUT CURRY SOUP - THERESCIPES.INFO
From therecipes.info
THE CHICKEN RICE - THERESCIPES.INFO
From therecipes.info
10 BEST CHICKEN CURRY CREAM OF CHICKEN SOUP RECIPES - YUMMLY
From yummly.com
CREAMY THAI RED CURRY SOUP WITH RICE | MINUTE® RICE
From minuterice.com
CREAMY CHICKEN RICE SOUP | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
CREAMY CURRIED CHICKEN RICE SOUP RECIPE - WEBETUTORIAL
From webetutorial.com
CREAMY COCONUT CHICKEN RECIPE CHINESE - THERESCIPES.INFO
From therecipes.info
CREAMY CHICKEN RICE SOUP | READER'S DIGEST CANADA
From readersdigest.ca
CHICKEN CURRY AND RICE SOUP - REAL LIFE DINNER
From reallifedinner.com
CURRIED CHICKEN AND RICE SOUP - PINCH OF NOM
From pinchofnom.com
CREAMY BUFFALO CHICKEN AND RICE SOUP - GIMME SOME OVEN
From gimmesomeoven.com
CURRY CHICKEN WITH CREAM OF CHICKEN SOUP RECIPES
From stevehacks.com
CREAMY CHICKEN CURRY SOUP - FOOD, FOLKS AND FUN
From foodfolksandfun.net
20 CREAMY CHICKEN AND RICE RECIPES YOU'LL LOVE | ALLRECIPES
From allrecipes.com
HEARTY CHICKEN AND RICE SOUP - RICARDO CUISINE
From ricardocuisine.com
CREAMY CHICKEN BARLEY SOUP RECIPE - THERESCIPES.INFO
From therecipes.info
CREAMY CURRY CHICKEN AND RICE · SEASONAL CRAVINGS
From seasonalcravings.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love