Go Back
+ servings
Print Recipe
5 from 7 votes

Creamy Curry Chicken and Rice Soup

A delicious twist on an old classic! This Curry Chicken and Rice soup is simple to make and is family friendly too.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 10 servings
Author: ThriftyFrugalMom.com


  • 2 large carrots, diced (link in Notes for the tool I love to use to dice veggies quickly)
  • 2 celery ribs, diced (optional)
  • 1 small onion, finely diced
  • 3/4 cup butter
  • 3/4 cup flour
  • 1 tsp. seasoned salt
  • 1/2-1 tsp. curry powder (or more to taste)
  • 4 1/2 cups milk
  • 4 cups chicken broth (link in Notes for Homemade Chicken Broth recipe)
  • 2 to 3 cups cooked chicken, cubed
  • 2 cups cooked rice
  • salt if needed


  • In large saucepan, saute carrots, celery and onion in butter until soft.
  • Add flour, seasoned salt and curry powder and stir until smooth.
  • Gradually add milk; stir and cook until thickened.
  • Add chicken broth, chicken and rice. Cook over low to medium low heat until hot, stirring occasionally.


*Curry powders vary so much in how hot and spicy they are. The brand that I use is pretty mild and so I always add more than 1 tsp. But if you have a spicier variety, you may want to err on the side of caution. It's always easy to add more if you want it!
- Tool for quickly dicing veggies
- Homemade Chicken Broth