Curried Chicken Rice Soup
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Curried Chicken Rice Soup
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Delicious chicken curry soup filled with Basmati and wild rice, with coconut and raisins. The flavor combination is great!
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Ingredients
- 1/2 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon lemon peel zest works fine
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon mustard powder dry
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 tablespoon curry powder
- 2 teaspoons onion powder
- 3/4 cups basmati rice
- 1/4 cup wild rice
- 1/3 cup raisins
- 1/3 cup coconut leave it out if you don't like coconut, unsweetened, shredded
- 6-8 cups chicken broth
- 2 cups chicken shredded, cooked
Toppings
- 1/4 cup peanuts to top, chopped, salted
- cilantro to top, chopped
Instructions
- Combine all of the ingredients except for the cooked chicken in a large stockpot. Bring to a boil, stirring occasionally.
- Reduce the heat, cover and simmer on low for 25-30 minutes, until the rice is done.
- Add in the shredded chicken and cook for 5 more minutes.
- Serve and garnish with peanuts, coconut and cilantro if desired.
Notes
- Use 8 cups of broth if you want the soup less thick
Nutrition Information
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Serving
10g
Calories
347kcal
(17%)
Carbohydrates
43g
(14%)
Protein
16g
(32%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Cholesterol
31mg
(10%)
Sodium
1009mg
(42%)
Potassium
492mg
(10%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
45IU
(1%)
Vitamin C
14.6mg
(16%)
Calcium
47mg
(5%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 10g | |
| Calories | 347kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 1009mg | 42% |
| Potassium | 492mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 14.6mg | 16% |
| Calcium | 47mg | 5% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
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