Curried chicken and rice soup

Curried chicken and rice soup


1 person made this

About this recipe: 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.

June Vowles

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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate