Curried Chicken & Rice Soup

Cooking Time30 Minutes

Makes6 Servings


2 tablespoons unsalted butter

1 tablespoon Madras curry powder

2 cloves garlic, finely chopped

1 carrot, sliced into rounds

1 stalk celery, sliced

Kosher salt and freshly ground black pepper

4 cups low-sodium chicken broth

2 1/2 cups shredded cooked chicken

1 cup cooked white or brown Reveille Rice (cook according to package)

Zest and juice of 1/2 a lime

2 tablespoons chopped fresh cilantro, plus leaves, for serving


Heat the butter in a large pot over medium heat. Add the curry powder and cook, stirring, until toasted, about 30 seconds. Add the garlic, carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes.

Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the chicken and rice. Cook until the chicken is heated through. Remove from the heat and stir in the lime zest and juice along with the cilantro; season with additional salt and pepper. Serve topped with fresh cilantro leaves.