Creamy Curry Chicken and Rice Soup -- Made in minutes with chicken, rice, and vegetables, this nourishing soup is thick and creamy and packed with flavor.
Alison: That Which Nourishes
Serves: 6 servings
Grocery List
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)
Here's how...
Dice carrots, celery, and onion into very small cubes.
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.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/creamy-curry-chicken-and-rice-soup/