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

Makeover Curried Chicken Rice Soup Recipe

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This lighter version of a family-favorite soup boasts all the hearty texture, warm comfort and delicious flavor of the original, but less than half the fat and a fifth of the calories! That's a difference to savor! —Rebecca Cook, Helotes, Texas
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:11 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 11 servings


  • 1/4 cup butter, cubed
  • 2 large carrots, finely chopped
  • 2 celery ribs, finely chopped
  • 1 small onion, finely chopped
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon seasoned salt
  • 1 teaspoon curry powder
  • 2 cans (12 ounces each) fat-free evaporated milk
  • 1 cup half-and-half cream
  • 4-1/2 cups reduced-sodium chicken broth
  • 3 cups cubed cooked chicken breast
  • 2 cups cooked brown rice

Nutritional Facts

1 cup: 263 calories, 8g fat (5g saturated fat), 54mg cholesterol, 524mg sodium, 26g carbohydrate (9g sugars, 2g fiber), 20g protein Diabetic Exchanges:1 starch, 2 lean meat 1/2 fat-free milk, 1 fat


  1. In a Dutch oven, melt butter. Add the carrots, celery and onion; saute for 2 minutes. Sprinkle with flour; stir until blended. Stir in seasoned salt and curry. Gradually add milk and cream. 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: 11 servings (2-3/4 quarts).
Originally published as Makeover Curried Chicken Rice Soup in Healthy Cooking October/November 2009, p23

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Reviewed Jan. 23, 2016


Reviewed Jan. 22, 2015

"Really delicious soup. The only change I made was to double the curry powder. Very filling also!"

Reviewed Feb. 12, 2014

"Delicious , added extra curry powder. Loved it!"

Reviewed Jan. 7, 2014

"Delicious! I substituted Soy Milk for the Half & Half like a previous reviewer and you never would have known! Also added salt to taste at the end. Very filling."

Reviewed Oct. 4, 2012

"This was an excellent soup! We changed it a little to lighten it some more by using light butter. Instead of halve and halve cream I used regular soy milk. It was a creamy, rich, tasty, and well worth making. Loved it!"

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