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Curried Chicken Rice Soup Recipe
Curried Chicken Rice Soup Recipe photo by Taste of Home

Curried Chicken Rice Soup Recipe

Publisher Photo
"This is a terrific way to use up leftover chicken and cooked rice," remarks Judie Anglen of Riverton, Wyoming. "With its mild curry flavor and colorful chunks of carrot and celery, the thick mixture draws rave reviews every time I fix it."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10-12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10-12 servings

Ingredients

  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 1 small onion, chopped
  • 3/4 cup butter
  • 3/4 cup all-purpose flour
  • 1 teaspoon seasoned salt
  • 1/2 to 1 teaspoon curry powder
  • 3 cans (12 ounces each) evaporated milk
  • 4 cups chicken broth
  • 2 to 3 cups cubed cooked chicken
  • 2 cups cooked long grain rice

Nutritional Facts

1 serving (1 cup) equals 257 calories, 15 g fat (9 g saturated fat), 60 mg cholesterol, 610 mg sodium, 18 g carbohydrate, 1 g fiber, 11 g protein.

Directions

  1. In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender. Yield: 10-12 servings.
Originally published as Curried Chicken Rice Soup in Quick Cooking January/February 2001, p44

Nutritional Facts

1 serving (1 cup) equals 257 calories, 15 g fat (9 g saturated fat), 60 mg cholesterol, 610 mg sodium, 18 g carbohydrate, 1 g fiber, 11 g protein.

Reviews for Curried Chicken Rice Soup

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 1, 2014

This soup is comfort food at its finest! Even though I reduced the amount of butter and flour and used 1% milk instead of evaporated, the soup was still thick and creamy and absolutely delicious. My husband can't wait for me to make it again!

MY REVIEW
Reviewed Oct. 5, 2012

I increased the curry to 1/2 T and decreased the oil (instead of butter) and flour to 1/4 cup each. This was for half a recipe. I would decrease them to 1/8 cup each next time. Used 2 cups brown rice even though it was half the recipe and that seemed about right; could even use more. It needed salt in addition to the seasoned salt. Even though I made several changes, I think it's a good recipe and would make it again. My husband wanted even more curry!

MY REVIEW
Reviewed Jan. 11, 2011

I'm confused?? The lighter version has more calories per serving. How is it lighter?? Reducing the fat is great, but it all comes down to calories when losing weight.

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