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.

Slow Cooker Mushroom Tomato Pot Roast with Creamy Parmesan Risotto

A warm, simple meal that fills your kitchen with good smells, featuring tender beef and rich mushrooms served with creamy Parmesan risotto.

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Prep Time 30 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings 6 servings

Calories 700 kcal

Ingredients

  

For the Pot Roast

• 3-4 pounds beef chuck roast Ideal cut for slow cooking
• 2 cups mushrooms, sliced Use cremini or baby bella for a meatier taste
• 1 can 14.5 oz diced tomatoes, undrained
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth Add a splash of red wine for deeper flavor
• 2 teaspoons Italian seasoning Can swap for fresh thyme and rosemary
• Salt and pepper to taste

For the Risotto

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth Warm broth for cooking
• 1 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste Adjust after adding Parmesan

Instructions

 

Preparation

• Season the beef roast with salt and pepper, then sear in a hot skillet on all sides.
• Place mushrooms, chopped onion, garlic, and diced tomatoes in the slow cooker.
• Lay the seared roast on top and pour in beef broth along with Italian seasoning.

Cooking

• Cook on low for 8 hours or high for 4-5 hours until the meat is tender.

Making the Risotto

• Heat broth in a pot. In a separate pan, melt butter, add Arborio rice, and stir for 1-2 minutes.
• Gradually add warm broth to the rice, stirring frequently until absorbed.
• Once all broth is added and rice is creamy, stir in Parmesan cheese, and season with salt and pepper.

Serving

• Serve the pot roast hot with sauce and mushrooms over slices of beef.
• Place a scoop of creamy Parmesan risotto on each plate to soak up the juices.

Notes

Cool leftovers within two hours and store in airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Keep risotto separate if frozen.

Keyword Beef, Mushroom, Pot Roast, Risotto, Slow Cooker