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Curried Chicken and Rice Soup

curried chicken soup

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.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 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)


1. In a large saucepan, heat olive oil over medium high heat.

2. Sauté onions, ginger and garlic for about 4 minutes or until tender. 

3. Add carrots and sauté 2 more minutes. 

4. 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.

5. Stir in coconut milk, chicken, lime zest and juice, curry powder and salt and cook 5 minutes, until chicken is heated through. 

6. Stir in cilantro and serve.