Curried Chicken Rice Soup
Total Time
Prep/Total Time: 30 min.
Makes
10-12 servings
"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."
Curried Chicken Rice Soup Recipe photo by Taste of Home
Reviews
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.
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!
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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!
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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