Curried Chicken and Rice Soup

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we loved it.

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so good!! added steamed cauliflower to it, kids even loved it!

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Perfect for a cold day. Make sure you fully cook the rice prior to blending, otherwise you'll end up with a lumpy broth.

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This is delicious! I love that the base is thicker without using cream. I added a Jalapeño to spice it up. The lemon wedge at the end is a must as it brings out all the curry flavor as well as compliments the dill and mint. A definite keeper!!!

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So good! This was a great family meal, the kids loved it too! Next time I will make more rice. Puree half the batch and leave the other batch whole!!

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LOVED this recipe. Only amendments were that I decided to make the chicken broth instead of adding the powdered essence, which came out better in my book. I also followed some of the other suggestions and added more carrots + twice as much rice and curry powder. The result was a lovely thick, stewy consistency with hearty, spicy flavours -- an all around winner!

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My husband and I loved this soup! I added extra carrots, celery and curry powder to give it a bit more lift. Also, I didn't have dill seed, so used dill weed instead. We're empty nesters now, so we froze half of the batch but if it's as good as the soup was on the second day, we're in good shape!

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The curry flavor with the fresh herbs and lemon that you add in the end make for aromatic meld of delicious flavors. Next time I will add more curry. This one is a keeper!

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this soup had an amazing flavor! next time i think i will add more rice and try it without blending the rice. i think it makes it lack a bit of consistency once blended. i also used dried dill, but only 2 tablespoons and it was perfect.

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It was phenomenal!!! I used leftover chicken but it still tasted amazing. Will definitely make this again.