Curried Chicken and Rice Soup

Adapted from


  • 3 boneless chicken thighs (about 1 pound)
  • 2 medium carrots, sliced diagonally into 1-inch pieces
  • 2 small bay leaves
  • Sea salt
  • 7 cups chicken stock
  • 2 tablespoons unsalted butter
  • 1 large sweet onion, thingly sliced
  • 1 teaspoon brown sugar
  • 1 1/2 teaspoons Madras curry powder
  • 1 teaspoon tumeric
  • 1/2 cup jasmine rice
  • chopped fresh parsley
  • chopped fresh dill
  • 1 lemon, cut into wedges


Bring 3 cups stock to a boil, add the chicken, carrots, bay leaves, and a pinch of sea salt. Bring to a boil again, reduce heat to medium-low, cover and cook for 15-20 minutes.

Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar, and 1 teaspoon salt. Cook until the onion is soft, about 5 minutes. Add the curry powder and tumeric, and cook for 1 minute. Add the rice and the remaining 4 cups stock. Bring to a boil, reduce to simmer, cover and cook for 12-15 minutes.

Remove the bay leaves from the broth and discard. Remove the chicken from the broth and tear apart. Return the chicken into the same broth.

Puree the rice mixture with an immersion blender until smooth. Pour in the broth with the chicken and carrots, stirring gently to combine, and bring to a simmer.

Serve with a squeeze of lemon and garnish with the chopped fresh herbs.


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