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    You are in: Home / Recipes / Curried Chicken And Rice Soup Recipe
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    Curried Chicken And Rice Soup

    Curried Chicken And Rice Soup. Photo by yogiclarebear

    1/1 Photo of Curried Chicken And Rice Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Kikimony's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Stir in the remaining ingredients.
    3. 3
      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.
    4. 4
      Taste and adjust the seasoning.

    Ratings & Reviews:

    • on April 28, 2003

      55

      I used pork stock(the chinese seem to mix chicken and pork stock),ordinary rice,tomatoes,and added some shrimp.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 20, 2007

      55

      I doubled the recipe, I didn't have stewed tomatoes in the house so I used diced tomatoes and the seasonings used in stewed. Otherwise I followed it exactly and loved it. Very curry heavy, if you don't like the strong curry flavor cut back a little, *just as kikimony suggested, "to taste"* This freezes fantastic!! Will now use it on my OAMC list... it was very inexpensive to make. Just fresh parsley and chicken is all I had to buy because the rest is a staple item in my kitchen. Thank you kikimony! It's a keeper

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 19, 2007

      55

      This was very easy and tasty. I used 10oz chicken and only 1/4 cup rice. I was tempted to pre-cook the chicken, but I'm so glad I didn't! The chicken was so tender and flavorful having been boiled in the spices. I used almost 2 tsp curry. My rice was brown basmati, so it took much longer to soften, almost 20 minutes! Next time I'll probably add some veggies, carrots or even some winter squash. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Curried Chicken And Rice Soup

    Serving Size: 1 (815 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 381.7
     
    Calories from Fat 62
    16%
    Total Fat 6.9 g
    10%
    Saturated Fat 1.6 g
    8%
    Cholesterol 72.5 mg
    24%
    Sodium 1979.5 mg
    82%
    Total Carbohydrate 41.3 g
    13%
    Dietary Fiber 3.9 g
    15%
    Sugars 9.4 g
    37%
    Protein 37.9 g
    75%

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