Curried Chicken and Rice Soup

  • 15MINS
  • 6HR
  • 274KCAL

Super-thick and deliciously filling, this creamy Curried Chicken and Rice Soup is a twist on a mulligatawny. Warming Indian spices help to make this chunky soup ideal for colder months, and light cream cheese gives it that indulgent, creamy taste without tons of extra calories. It's a great way to use up any chicken that you might have left over from your Sunday lunch!

Featured On
Pages 146-149

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Curried Chicken and Rice Soup pinchofnom.com
5

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

Make It Veggie

Leave out the meat, change to a vegetable stock cube and add extra veggies.

Swap This

Swap the chicken breast for the same weight of turkey breast.

NEW TIP
Absolutely delicious!
This is a lovely dish. I used madras curry powder as I like a kick and I didn't have mango chutney so used tomato and chilli chutney that I had in the fridge. Very tasty!
NEW TIP
Makes a little chicken go a long way. Fantastic flavour!soup
If it's a bit too spicy for anyone in the family, pop a little natural fat free yoghurt in. Looks pretty too!
NEW TIP
Easy, filling recipe. Great alternative to stews.
Don't be too fussy when chopping the ingredients for this dish. The more uneven they are the better it looks. Found this out on 2nd, 3rd and 4th attempt at it 😀

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‘This is an easy recipe to make and makes a lovely change to a stew on these cold day's. Proper comfort food at it's best 👌.’

Natalie Davies

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2 comments

See what others have to say

HayleySunday 6th February 2022

I really want to make this tomorrow, but don’t have plain cream cheese, only garlic and herbs! Will it work, or will I have to pop to the shops?
I have fat free natural yogurt too.

Reply

    HollyMonday 7th February 2022

    Hey Hayley, the garlic and herbs cream cheese will work great instead of plan. Hope that helps!

    Reply

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