This delicious curried chicken soup combines leftover or rotisserie chicken with the bold flavors of coconut milk, curry and lime for a wonderfully light but satisfying meal. It has rice in it too, so it is really a one pot dinner. Serve with some spring rolls or dumplings if desired.
Curried Chicken and Rice Soup
Servings
4 Servings
Ingredients
- 1 tablespoon olive oil
- 1 cup red onion sliced
- 1 teaspoon grated ginger
- 2 cloves garlic chopped
- 1/2 cup shredded carrot
- 4 cup chicken stock
- 1/2 cup brown rice
- 1 13.5-ounce can coconut milk
- 2 cups shredded cooked chicken
- 1/2 teaspoon lime zest
- 2 tablespoons lime juice
- 1 tablespoon curry powder
- 1/4 teaspoon kosher salt
- 1/4 cup fresh cilantro chopped (optional)
Instructions
- In a large saucepan, heat olive oil over medium high heat.
- Sauté onions, ginger and garlic for about 4 minutes or until tender.
- Add carrots and sauté 2 more minutes.
- Add chicken stock and brown rice and bring to a boil. Reduce to a simmer and cook for 30 minutes or until rice is tender.
- Stir in coconut milk, chicken, lime zest and juice, curry powder and salt and cook 5 minutes, until chicken is heated through.
- Stir in cilantro and serve.
YAYEEEE!!! I am so happy, thanks for letting us know!
awesome!
Whenever I see the word “curry” my eyes light up. After making and serving this soup my entire family lit up too. It was delicious.
Such an awesome recipe for leftover chicken!! I only had lemons so I used them and left out the zest and added a little cayenne at the end. Really good!
oh Caitlin – I am so happy that you liked! Thanks for commenting.
I made this tonight and it was SO GOOD! Thank you for the easy peasy recipe that I will definitely make again!