Curried Chicken, Cheese and Wild Rice Soup

Mikekey *


Serve with a crusty bread.


★★★★★ 1 vote

20 Min
1 Hr
Stove Top


  • 1/2 c
    wild rice blend
  • 1 c
  • 1 lb
    boneless, skinless chicken thighs, cut into cubes
  • 1 Tbsp
    olive oil
  • 2 tsp
    curry powder (mild or hot, according to your tastes)
  • 2 clove
    garlic, minced
  • 1 can(s)
    (14.5 oz) diced tomatoes, drained
  • 4 c
    chicken broth
  • 2 oz
    cream cheese, room temperature
  • 2 c
    shredded sharp cheddar cheese
  • 1 c
    half and half
  • ·
    salt and pepper, to taste
  • ·
    fresh chopped cilantro, for garnish (optional)

How to Make Curried Chicken, Cheese and Wild Rice Soup


  1. Cook rice according to package instructions (do not use the instant type).
  2. Heat 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.
  3. Add drained tomatoes and broth and bring to a simmer. Cover and simmer for 20 minutes.
  4. Stir in cooked rice and cook another 10 minutes.
  5. Stir 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.
  6. Taste for seasoning and add salt and pepper, if needed.
    Serve in bowls with chopped cilantro sprinkled over, if desired.

Printable Recipe Card

About Curried Chicken, Cheese and Wild Rice Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American

Show 6 Comments & Reviews

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