This soup is a cozy, one-pot meal that’s easy to prepare and packed with flavor. The curry adds a rich, exotic touch while the wild rice provides a satisfying, chewy texture. It’s a great way to use up leftover chicken and can easily be customized to suit your dietary needs. Whether you’re cooking for your family or meal-prepping for the week, this recipe delivers a comforting, nutritious bowl of goodness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked chicken breast or thighs, shredded or cubed
Wild rice (or a wild rice blend), cooked
Onion, diced
Carrots, diced
Celery, diced
Garlic, minced
Curry powder
Chicken broth
Heavy cream or coconut milk (for dairy-free option)
Butter or oil
Salt and pepper to taste
Fresh parsley or cilantro for garnish (optional)
Directions
In a large pot or Dutch oven, melt butter or heat oil over medium heat.
Add onions, carrots, and celery. Cook until softened, about 5 minutes.
Stir in garlic and curry powder, cooking until fragrant, about 1 minute.
Add the chicken broth and bring to a simmer.
Stir in the cooked wild rice and shredded chicken. Simmer for 10–15 minutes to let the flavors meld.
Lower the heat and stir in the cream or coconut milk. Simmer for another 5 minutes.
Season with salt and pepper to taste.
Garnish with fresh herbs before serving, if desired.
Servings and timing
This recipe serves 6 people. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Dairy-Free: Use coconut milk instead of cream for a dairy-free version with a slightly tropical flavor.
Spicy Kick: Add cayenne pepper, chili flakes, or a pinch of hot curry powder for extra heat.
Vegetarian Option: Substitute chicken with chickpeas or tofu and use vegetable broth.
Thicker Soup: Add a cornstarch slurry or flour to thicken the broth if desired.
Extra Veggies: Add spinach, kale, or peas for more color and nutrition.
Lighter Version: Use low-fat milk or evaporated milk instead of heavy cream.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat or in the microwave until warmed through. Stir occasionally to maintain consistency. This soup can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat gently. The rice may absorb some liquid, so add a splash of broth or water when reheating.
FAQs
What type of curry powder should I use?
You can use any mild or medium curry powder you prefer. Some blends are sweeter, while others are spicier. Choose based on your taste preference.
Can I use uncooked wild rice in this soup?
Yes, but you’ll need to add extra broth and cook it longer—about 45 minutes or until the rice is tender.
Is this soup spicy?
It’s mildly spiced from the curry powder, but you can adjust the heat by adding more or less or including chili flakes.
Can I make this soup in a slow cooker?
Yes, add all ingredients except the cream to the slow cooker and cook on low for 6–7 hours. Stir in the cream at the end.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is a great time-saving option and adds extra flavor.
What can I use instead of wild rice?
You can substitute with brown rice, white rice, or a rice blend, though wild rice adds a unique texture and flavor.
How do I thicken the soup?
You can make a slurry with cornstarch and water or add a bit of flour to the sautéed vegetables before adding the broth.
Can I freeze this soup with cream in it?
Yes, but the texture may change slightly. Stir well after thawing and reheating to recombine the ingredients.
Is this soup gluten-free?
Yes, as long as your broth and curry powder are gluten-free, this soup is naturally gluten-free.
What pairs well with this soup?
Crusty bread, naan, or a light green salad are great sides to serve with this soup.
Conclusion
Curried Chicken and Wild Rice Soup is a flavorful and hearty dish that’s both comforting and exciting. With the warm spices of curry and the wholesome texture of wild rice, this soup offers a unique twist on a classic. It’s simple enough for a weeknight dinner but satisfying enough to serve to guests. Warm, nourishing, and deeply flavorful—this soup is sure to become a favorite in your kitchen.
Curried Chicken and Wild Rice Soup is a creamy, hearty soup made with tender chicken, wild rice, aromatic curry spices, and vegetables. Perfect for cold days, it offers a bold, savory twist on traditional chicken and rice soup.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings
Category:Soup
Method:Simmering
Cuisine:Fusion
Diet:Gluten Free
Ingredients
2 cups cooked chicken breast or thighs, shredded or cubed
1 cup cooked wild rice or wild rice blend
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1–2 tbsp curry powder
4 cups chicken broth
1 cup heavy cream or coconut milk (for dairy-free)
2 tbsp butter or oil
Salt and pepper to taste
Fresh parsley or cilantro for garnish (optional)
Instructions
In a large pot or Dutch oven, melt butter or heat oil over medium heat.
Add diced onions, carrots, and celery. Sauté for about 5 minutes until softened.
Stir in minced garlic and curry powder. Cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer.
Add cooked wild rice and shredded chicken. Simmer for 10–15 minutes to blend flavors.
Lower heat and stir in the cream or coconut milk. Simmer for another 5 minutes.
Season with salt and pepper to taste.
Garnish with fresh parsley or cilantro before serving, if desired.
Notes
Use coconut milk for a dairy-free option with a tropical flavor.add chili flakes or hot curry powder for a spicier version.Substitute chicken with chickpeas or tofu for a vegetarian variation.To thicken the soup, use a cornstarch slurry or stir in flour while sautéing the vegetables.Reheat gently and add extra broth or water if needed, as the rice may absorb liquid over time.
