Curried chicken and rice soup

    1 hour 25 min

    Curried chicken, rice and mushrooms make this a great soup for a cold, rainy day. Sometimes I add cooked cauliflower and broccoli to make it stretch further. Add some grated Cheddar just before serving, if you like.

    1 person made this

    Serves: 6 

    • 475ml chicken stock
    • 475ml milk
    • 3 1/2 tablespoons plain flour
    • 100g skinless, boneless chicken breast - chopped
    • 1 teaspoon curry powder
    • 320g cooked white rice
    • 1 stalk celery, finely chopped
    • 1 small onion, finely chopped
    • 50g cooked, sliced mushrooms
    • 45g cooked chopped broccoli (optional)
    • 50g cooked cauliflower (optional)
    • 85g grated Cheddar cheese

    Prep:20min  ›  Cook:1hr5min  ›  Ready in:1hr25min 

    1. In a large saucepan, heat chicken stock.
    2. Place milk in a jar with lid; add flour and shake until well blended. Add milk-flour mixture to chicken stock; stir until boiling. Stir in curry powder and reduce heat to medium low.
    3. Place chicken, onion and celery into a large pan. Cook over medium heat until chicken is cooked and vegetables have softened; add to soup. Stir rice, mushrooms and other vegetables (if using) into the soup. Simmer for 30 minutes, stirring.
    4. Stir in grated cheese before serving.
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