Skip to Content

Curried Chicken, Chickpea, and Rice Soup

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:

Curry Chicken Chickpea Soup

Curried Chicken, Chickpea, and Rice Soup

Yield: 6 - 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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.

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

Instructions

  1. 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.
  2. 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.
  3. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 579Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 106mgSodium 331mgCarbohydrates 62gFiber 10gSugar 9gProtein 42g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Previous
Pretty Half Updo Tutorial with Video and Step-by-Step Instructions
2 Spring Release Book Reviews: Eleanor and Park & The Best of Us
Next
Two Spring Book Releases I'm Thrilled About

Melissa French, The More With Less Mom

Monday 5th of May 2014

Hello from Melissa French, The More With Less Mom. I have included this recipe in my May Real Food Meal Plan. I'm all over the comfort food. Thanks for sharing! http://www.morewithlessmom.com/index.php/2014/05/05/may-real-food-monthly-meal-plan/

The Ninja Baker

Monday 18th of February 2013

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.)

Anna @ Crunchy Creamy Sweet

Monday 18th of February 2013

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

Heather of Kitchen Concoctions

Monday 18th of February 2013

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

Bev @ Bev Cooks

Monday 18th of February 2013

Ooooohohohoho this look deelarhsush.