FEB
17

Curried Chicken, Chickpea, and Rice Soup

Main Dish, Poultry, Rice, Soup and Stew | 6 comments

I love making a bit steaming pot of hearty soup or stew that will last for a few days during a busy week where I find that I don’t have as much time to spend in the kitchen as I’d like.

I took a traditional a more traditional recipe for Chicken, Chickpea and Rice Soup and tweaked a few things to create a rich Indian flavored chicken and rice soup.

Curry Chicken Chickpea Soup

This Curried Chicken, Chickpea, and Rice Soup is a wonderful hearty soup recipe and a great way to use up any leftover chicken thighs, baked chicken breast, or meat from a leftover whole roasted chicken that you may have in your refrigerator.

As an alternative, you could easily shape this into a vegetarian curried chicken and rice soup, leave out the chicken, substitute vegetable broth, and increase the vegetables (or use browned, firm tofu cut into small cubes).

In this easy chicken curry and rice soup you may use whatever vegetables you have on hand. I like cauliflower and frozen peas and think they pair well with coconut milk and curry, but I already had them in my kitchen.

Other vegetable ideas that would work well in this soup include items such as carrots, potatoes, bell peppers, sweet potatoes, green beans, or diced butternut squash.

Curry Chicken Chickpea Soup

 

I found that this chicken curry soup was full of flavor, but not too spicy. However, if you like a hotter curry, you can add extra poblano pepper, increase the spices, and/or add diced jalapeños to the soup.

Whatever ingredient combination you end up using, I think you’ll find this is a tasty soup that is very forgiving of what vegetables you have on hand.

Have you made a new soup recipe lately? What was it?

More Hearty Soup Recipes to Try:

Curried Chicken, Chickpea, and Rice Soup

Yield: 6 - 8

Print Save Recipe

Ingredients:

1 tablespoon coconut oil
1 yellow onion, diced
3 cloves minced garlic
1 poblano pepper, deseeded and diced
1 tablespoon fresh ginger
3 - 4 teaspoons Indian curry powder
1 - 2 teaspoons garam masala
1 tablespoon tomato paste
2 - 14.5 oz. cans diced fire roasted tomatoes
4 cups chicken or vegetable broth
1 - 14 oz. can unsweetened coconut milk
1 - 15 oz. can Bush's brand chickpeas (garbanzo beans), drained
1 1/2 lbs. cooked cubed or shredded chicken breast
1 small to medium head of cauliflower, cut into florets
1 1/4 cup frozen peas
2 - 3 cups cooked rice
chopped fresh cilantro for garnish

Directions:

In a large french oven or soup pot, melt the coconut oil. Sauté the onion over medium heat for 5 minutes. Add the garlic and poblano and sauté for 1 more minute. Add the curry and garam masala, stir to combine, and cook for another minute. Stir in the tomato paste.

Add both cans of tomatoes and their juices, the broth, coconut milk, chickpeas and chicken. Bring mixture to a boil and cook until chicken is heated through and tender. Stir in the cauliflower and cook just until it reaches your desired tenderness. Stir in the peas right before serving and cook only until heated through.

Spoon a small amount of rice into an individually sized serving bowl. Top with desired amount of soup and garnish with chopped cilantro.

Notes:

If you will be consuming all of the soup in one meal, you can stir your desired amount of rice directly into the pot before serving. If you will have leftovers, spoon the rice directly into the bowl to avoid mushy rice in your leftover soup.

Katie

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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6
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Liz @ EatingPlaces - February 17, 2013 @ 6:50 pm

    This looks delicious, especially with the cauliflower. I made a coconut curry soup with chickpeas, squash, and eggplant recently that was delicious.
    Thanks for the recipe!

    [Reply]

  • 2
    marla - February 18, 2013 @ 6:18 am

    A beautiful soup Katie!

    [Reply]

  • 3
    Bev @ Bev Cooks - February 18, 2013 @ 7:51 am

    Ooooohohohoho this look deelarhsush.

    [Reply]

  • 4
    Heather of Kitchen Concoctions - February 18, 2013 @ 9:28 am

    I love everything about this soup! I just might make it today, with it being a cloudy, cool and rainy day (perfect soup weather)!

    [Reply]

  • 5
    Anna @ Crunchy Creamy Sweet - February 18, 2013 @ 1:51 pm

    This looks sooo good! Perfect for a cloudy day like today!

    [Reply]

  • 6
    The Ninja Baker - February 18, 2013 @ 11:59 pm

    Brilliant use of flavors, Katie. And thanks to you I can put a gift of garam masala to good use =)

    Most recent soups I’ve made are miso and celebration soups. (A broth for Japanese year-end buckwheat noodles and tofu dumpling soup for Chinese New Year.)

    [Reply]

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