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Curried Chicken Rice Soup Recipe

Curried Chicken Rice Soup Recipe

"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. YIELD:10-12 servings


  • 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


  • 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.

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

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Reviewed Dec. 29, 2015

"I've made this multiple times and it is a winner with those that tasted it. The recipe is always requested. Great soup to share since it makes such a large batch. I increased the curry to 1 TBSP, used 1 can coconut milk replacing one can evaporated milk and added 3 cloves minced garlic. I skipped the seasoning salt to reduce the sodium. It is comfort in a bowl and great this time of year."

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!"

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!"

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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