curried chicken, cheese and wild rice soup
Serve with a crusty bread.
prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
4-8 serving(s)
Ingredients
- 1/2 cup wild rice blend
- 1 cup water
- 1 pound boneless, skinless chicken thighs, cut into cubes
- 1 tablespoon olive oil
- 2 teaspoons curry powder (mild or hot, according to your tastes)
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 4 cups chicken broth
- 2 ounces cream cheese, room temperature
- 2 cups shredded sharp cheddar cheese
- 1 cup half and half
- - salt and pepper, to taste
- - fresh chopped cilantro, for garnish (optional)
How To Make curried chicken, cheese and wild rice soup
-
Step 1Cook rice according to package instructions (do not use the instant type).
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Step 2Heat oil in large soup pot and add chicen. Cook, stirring, until lightly browned. Stir in curry powder and garlic and stir until chicken is coated and curry powder gives off aroma.
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Step 3Add drained tomatoes and broth and bring to a simmer. Cover and simmer for 20 minutes.
-
Step 4Stir in cooked rice and cook another 10 minutes.
-
Step 5Stir in cream cheese and cook until melted, then add cheddar and stir until melted. Add half and half and bring back to serving temperature, stirring frequently.
-
Step 6Taste for seasoning and add salt and pepper, if needed. Serve in bowls with chopped cilantro sprinkled over, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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