Curried Chicken Lentil and Rice Soup with Spinach

Curried Chicken Lentil and Rice Soup with Spinach is a cozy, simple meal that fills the kitchen with warm spices.

introduction — Curried Chicken Lentil and Rice Soup with Spinach

This Curried Chicken Lentil and Rice Soup with Spinach is easy to make and comforting on cool days.
It uses pantry staples and fresh spinach for a bright finish.
For more warm soup ideas, try this creamy wild rice and mushroom soup: Creamy Wild Rice and Mushroom Soup.

why make this recipe — Curried Chicken Lentil and Rice Soup with Spinach

Make this Curried Chicken Lentil and Rice Soup with Spinach when you want a quick, healthy dinner.
It has protein from chicken and lentils and fiber from rice and greens.
If you like spinach in soup, you might also enjoy this easy tortellini soup with spinach: Easy Tortellini Soup with Spinach.

how to make Curried Chicken Lentil and Rice Soup with Spinach

Make the Curried Chicken Lentil and Rice Soup with Spinach in one pot on the stove.
Sauté the aromatics, add spices, then simmer lentils and rice until tender.
Stir in cooked chicken and spinach at the end so the chicken stays moist and the spinach wilts gently.
For tips on cooking chicken that stays juicy, see this sheet-pan chicken thighs recipe: Sheet-Pan Chicken Thighs with Snap Peas and Peppers.

Ingredients : Curried Chicken Lentil and Rice Soup with Spinach

• 2 cups cooked chicken, shredded
• 1 cup lentils, rinsed and drained
• 1 cup rice
• 4 cups chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 2 cups fresh spinach
• Salt and pepper to taste
• 2 tablespoons olive oil

Directions : Curried Chicken Lentil and Rice Soup with Spinach

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and garlic; sauté until softened.
3. Stir in curry powder and cumin; cook for another minute.
4. Add lentils, rice, and chicken broth. Bring to a boil, then reduce to a simmer.
5. Cook for about 20 minutes or until lentils and rice are tender.
6. Stir in shredded chicken and fresh spinach; cook until spinach is wilted.
7. Season with salt and pepper to taste.
8. Serve warm.

how to serve Curried Chicken Lentil and Rice Soup with Spinach

Serve this Curried Chicken Lentil and Rice Soup with Spinach hot in bowls.
Top with a squeeze of lemon or a sprinkle of fresh cilantro if you like.
Offer crusty bread or warm pita on the side for dipping.

how to store Curried Chicken Lentil and Rice Soup with Spinach

Cool the Curried Chicken Lentil and Rice Soup with Spinach before storing.
Keep in an airtight container in the fridge for up to 4 days.
For longer storage, freeze in portions for up to 3 months.

tips to make Curried Chicken Lentil and Rice Soup with Spinach

• Use cooked rotisserie chicken to save time.
• Rinse lentils well to remove dust and debris.
• Adjust curry powder to taste for mild or bold flavor.
• Add cooked rice later if you want firmer grains.
• For extra protein and texture, add more shredded chicken.
  For more rice ideas, see this Egyptian beef with pita and rice recipe: Egyptian Beef with Pita and Rice.

variation (if any) — Curried Chicken Lentil and Rice Soup with Spinach

• Make it vegetarian: omit chicken and use vegetable broth, add extra lentils.
• Swap rice for quinoa for a different texture.
• Add coconut milk at the end for a creamier, milder curry flavor.

FAQs — Curried Chicken Lentil and Rice Soup with Spinach

Q: Can I use dried chicken or raw chicken?
A: Use cooked chicken for best texture. If using raw chicken, cook it separately and add in step 6.

Q: Can I make this soup in a slow cooker?
A: Yes. Add all ingredients except spinach and cooked chicken, cook on low 4–6 hours, then add chicken and spinach at the end.

Q: Where can I buy good curry powder?
A: You can buy curry powder online. Buy it here.

Q: Does the rice get mushy if I reheat the soup?
A: Rice can absorb liquid and soften on reheating. Add a splash of broth when reheating to loosen the soup.

Q: Can I freeze Curried Chicken Lentil and Rice Soup with Spinach?
A: Yes, freeze in single portions for quick meals later. Thaw in the fridge before reheating.

Crispy Balsamic Potato Torte with Fresh Thyme

A simple and tangy potato dish that pairs beautifully with fish or light stews.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Side Dish

Cuisine American

Servings 6 servings

Calories 250 kcal

Ingredients

  

Main Ingredients

• 2 pounds potatoes, peeled and thinly sliced Use a sharp knife or mandoline for even slices.
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh thyme leaves
• Parmesan cheese (optional) Can use Gruyère or cheddar for variation.

Instructions

 

Preparation

• Preheat the oven to 400°F (200°C).
• In a large bowl, combine sliced potatoes, olive oil, balsamic vinegar, salt, and pepper. Toss until evenly coated.
• Layer the potato slices in a greased baking dish, overlapping them slightly.
• Sprinkle fresh thyme leaves on top and add Parmesan cheese if desired.

Baking

• Cover the dish with aluminum foil and bake for 30 minutes.
• Uncover and bake for an additional 20-25 minutes, or until the potatoes are crispy and golden.
• Let cool slightly before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best crispness. For a different flavor, add thin onion slices between the potato layers. Swap balsamic for red wine vinegar plus a teaspoon of honey for a milder tang.

Keyword Balsamic Potatoes, crispy potatoes, Fresh Thyme, Potato Torte, Vegetarian Side