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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    I realize that we are visual creatures and photos help sell the recipes but ever since you changed your website everything is so freaking slow!!! Why can't we have the option to filter out the videos??? I don't understand why it takes sooo long to load??! It makes no difference if it is on my computer or a smart phone.  -  14 Sep 2017  (Review from Allrecipes US | Canada)