Creamy Curry Chicken and Rice Soup
 
Prep time
Total time
 
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:
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...
  1. Dice carrots, celery, and onion into very small cubes.
  2. In a large pot, sauté the veggies in unsalted butter until softened (3-5 minutes).
  3. Add flour and continue to cook for a couple minutes to cook the flour taste off.
  4. Add in broth and milk and whisk and cook until thickened.
  5. 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.
  6. Add in the cooked rice and chicken and VOILA! You have a pot of rich and nourishing soup ready to serve!
  7. Taste to determine if more salt is needed.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/creamy-curry-chicken-and-rice-soup/