I feel like I’ve accomplished quite a feat when I create something that my sweet man now says is his new favorite! And this soup has done it!! For a man who thought he couldn’t stand curry to say this soup beats his former favorite, Creamy Turkey and Wild Rice Soup makes my heart pretty stinking happy!
It’s creamy, it’s souper easy, it’s nourishing and flavorful and everything you wanted in a soup. I think you’re going to love this one! If you aren’t sure if you like the flavor of curry, just know that you can adjust the amount very easily to your taste. It just adds a warmth and hint of spice to the background flavor of the soup that makes it extra special.
As always, you have options to make this as simple as you need to on a busy day (rotisserie chicken and boxed bone broth or stock), or you can cook a chicken and use the broth from it as your stock. For this recipe, I found some middle ground using my Instant Pot to make the chicken and rice making this a very quick soup to put together. It would definitely be richer and more nourishing had I taken the time to use a whole chicken.
To begin, you’ll need 1 lb. of cooked chicken and 2 cups of cooked rice. I cooked a pound of frozen chicken breasts seasoned lightly with salt and pepper, in my instant pot with a cup of water as per recommendations for frozen chicken. I then used the leftover broth from the cooked chicken along with 1 additional cup of water to then cook 1 cup of uncooked white rice in the instant pot on the rice setting. It’s easy to do this while I’m busy working on the rest of the soup, but however you get to cooked chicken and rice is up to you.
Next, you’ll want to dice into very small cubes the following vegetables:
- 1 c. carrots
- 1/2 c. celery
- 1/2 c. onion
In a large pot, sauté the veggies in 3/4 c. of unsalted butter until softened (3-5 minutes). Add 3/4 c. of flour and continue to cook for a couple minutes to cook the flour taste off. Add in 4 cups of broth and 4 cups of whole milk and whisk and cook until thickened.
Add in 1 tsp. of seasoned salt, 1/2 tsp. pepper, and yellow curry, one teaspoon at a time until you reach your desired level of curry flavor. Curry varies in its strength and you know what level of spice you like. I use 3-4 tsp. in mine to get to the level of flavor we enjoy, but just be willing to taste and adjust to your liking.
Taste test to determine if more salt is needed. I added an additional teaspoon of sea salt, but it will depend on what broth and butter you use.
Add in the cooked rice and chicken and VOILA! You have a pot of rich and nourishing soup ready to serve!
- 1 lb. cooked cubed or shredded chicken (see post for Instant Pot cooking directions)
- 2 c. cooked white rice
- ½ c. finely diced onion
- ½ c. finely diced celery
- 1 c. finely diced carrots
- ¾ c. butter
- ¾ c. flour
- 4 c. chicken broth (I like to use bone broth if possible)
- 4 c. whole milk
- ½ tsp. pepper
- 1 tsp. seasoned salt
- 3 tsp. yellow curry (more or less to your preference)
- 1 tsp. sea salt (or to taste)
- Dice carrots, celery, and onion into very small cubes.
- In a large pot, sauté the veggies in unsalted butter until softened (3-5 minutes).
- Add flour and continue to cook for a couple minutes to cook the flour taste off.
- Add in broth and milk and whisk and cook until thickened.
- Add in seasoned salt, pepper, and yellow curry, one teaspoon at a time until you reach your desired level of curry flavor. Be willing to taste and adjust to your liking.
- Add in the cooked rice and chicken and VOILA! You have a pot of rich and nourishing soup ready to serve!
- Taste to determine if more salt is needed.