Chicken Curry Rice Soup for the Table

This Chicken Curry Rice Soup brings tender chicken, rice, veggies, and warm curry flavor together in one seriously creamy and comforting bowl.

author’s note

The Soup That Got Rave Reviews Before I Posted It

I have so many creamy soup recipes on my website, and they’re some of my most popular recipes and some of the most loved in my own home too!

But as I was looking through all my soup recipes the other day, I realized I’d never made a really creamy curry soup. I’ve done plenty of broth-based curry soups, but nothing super hearty, creamy, and packed with curry powder flavor. It immediately felt like a gap I needed to fix. And so I started working!

One of the test batches ended up at my parents’ house, and they absolutely raved about it. They even shared some with one of their neighbors, who told me to HURRY UP AND POST IT ALREADY. Haha!

So here it is, finally! A creamy curry soup that was getting rave reviews before it even made it to the website. It’s exactly what I was craving and exactly what my soup collection was missing. I hope you love it!

Here’s What You need:

Ingredient	Let’s Chat About It
Chicken	Rotisserie or leftover cooked chicken makes this especially quick. Leftover holiday turkey also works well.
Veggies	Dice the onion, celery, and carrots small so they soften evenly. Pre-chopped mirepoix is a great shortcut.
Garlic, Curry Powder & Chicken Bouillon	Cook briefly in the oil to bring out their flavor before adding the stock.
Chicken Stock & Basmati Rice	Basmati rice cooks quickly and gives the soup great texture. Use chicken broth in place of stock if needed.
Butter & Flour	These create the roux that thickens the creamy soup base.
Whole Milk & Heavy Cream	Use both for the best balance of richness and creaminess. Add them gradually while stirring for a smooth broth.

How To Make Chicken Curry Rice Soup

1. Sauté veggies: Cook onion, carrots, celery, and garlic until softened.
2. Add spices & roux: mix in curry powder and flour to build flavor and thicken the base.
3. Simmer: Pour in broth and cream, then add shredded chicken. Let it bubble gently.
4. Rice time: mix in cooked rice (or cook separately if planning for leftovers).
5. Finish & serve: Adjust seasonings, finish with fresh herbs, and serve hot with naan or bread.

chelsea’s tip

Try some of my other favorite curried soups like this Sweet Potato Coconut Curry Soup, Curry Noodle Soup, Curry Broth, or Curry Lentil Soup.

Storage

Chicken curry rice soup is best enjoyed fresh since the rice absorbs the broth. Refrigerate leftovers for up to 3 days, then reheat gently with a splash of broth or milk.

If you’re planning for leftovers, cook the rice separately and add it to individual bowls. I don’t recommend freezing this soup since the rice becomes mushy and the creamy broth can separate.

What To Serve With Chicken Curry Rice Soup:

Green Salads

Garden Salad

Vegetables

Roasted Cauliflower (Two Ways!)

Appetizers

Life-Changing No-Knead Dinner Rolls

Salads

Winter Fruit Salad

Ingredients

• 2-1/2 cups cooked chicken (see note 1)
• 2 tablespoons olive oil
• 2 cups finely diced yellow onion
• 1-1/2 cups thinly sliced celery
• 2 cups thinly sliced carrots
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon finely minced garlic
• 1 tablespoon yellow curry powder
• 2 teaspoons chicken bouillon powder
• 1 (4-cup) carton chicken stock (or broth)
• 1 cup uncooked basmati rice
• 4 tablespoons unsalted butter
• 1/3 cup flour
• 3 cups whole milk
• 1/2 cup heavy cream
• 3 tablespoons finely chopped cilantro (skippable)
• 2 tablespoons lemon juice (skippable)
• Serving suggestions (see note 2)

Method

1. Measure out the cooked chicken, shredded or chopped, and set it aside in the fridge. Alternatively, see note 1 for instructions to cook chicken specifically for this soup.
2. In a large, heavy-bottomed soup pot, heat the oil over a medium burner. Once oil is shimmering, add the onion, celery, and carrot. Season with salt and pepper. Sauté, stirring frequently, until the vegetables are very tender, about 8 minutes.
3. Add minced garlic, chicken bouillon, and curry powder to the pot. Stir for 1 minute or until the mixture is very fragrant. Pour in chicken stock or broth and bring the soup to a boil. Once boiling, add uncooked rice and stir. Return the soup to a boil, cover the pot, reduce heat to low, and simmer for 10–15 minutes or until the rice is tender.
4. While the rice is cooking, melt the butter in a separate medium pot over a medium burner. mix in flour and season to taste with a dash of salt and pepper. Cook, whisking constantly, for 1 minute. Slowly pour in the milk while whisking vigorously, until the mixture is smooth. Simmer until the mixture is nicely thickened; mix in the heavy cream to warm it up. Keep this mixture warm, stirring occasionally, until the rice in the other pot is tender.
5. Once the rice is tender, mix in the prepared chicken. Pour in the cream base and stir until everything is well combined. Remove from heat. If desired, mix in the cilantro and add lemon juice to taste. check the seasoning and adjust the seasoning as needed. The flavors should really sing! Depending on the chicken stock you use, you may need a little more salt or an extra touch of chicken bouillon.
6. Ladle the soup into bowls and serve with warm naan. Enjoy!