Curried Chicken Lentil and Rice Soup with Spinach

Curried Chicken Lentil and Rice Soup with Spinach is a warm, simple bowl that fills you up and soothes you.

Curried Chicken Lentil and Rice Soup with Spinach — Introduction

This Curried Chicken Lentil and Rice Soup with Spinach brings mild curry, tender chicken, lentils, and rice into one pot for an easy meal.
For extra notes and photos, see the Curried Chicken Lentil and Rice Soup with Spinach recipe.

Why make this Curried Chicken Lentil and Rice Soup with Spinach

Make this soup for quick comfort on busy nights.
It cooks fast, uses pantry staples, and feeds a family or makes good leftovers.

How to make Curried Chicken Lentil and Rice Soup with Spinach

Follow simple steps and you have a warm, filling soup in about 30 minutes.
If you like a different bright flavor, try the ginger lime chicken and mushroom soup with cilantro rice for another one-pot idea.

Ingredients : Curried Chicken Lentil and Rice Soup with Spinach

• 1 tablespoon vegetable oil (or ghee)
• 1 stalk celery, diced
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon mild or medium curry paste
• 8 cups (2 liters) chicken stock
• 1 cup (about 7 ounces) red split lentils, rinsed
• ½ cup (about 3½ ounces) basmati rice, rinsed
• 2 cooked chicken breasts (or equal cooked dark meat), diced
• ⅔ cup frozen spinach (about 3 cubes), no need to thaw
• Juice of ½ lemon
• Salt, to taste

Directions : Curried Chicken Lentil and Rice Soup with Spinach

1. Sauté the aromatics: In a large soup pot, heat the oil over medium-low heat. Add onion, carrot, and celery and cook 5 minutes until they soften. Add garlic, ginger, and curry paste and cook 30 seconds until fragrant.
2. Build the base: Pour in the chicken stock. Add the red lentils and basmati rice. Increase heat and bring to a boil.
3. Simmer the soup: Once boiling, reduce heat to medium and simmer uncovered for 10 minutes, stirring now and then until lentils and rice start to soften.
4. Add chicken and spinach: Stir in diced cooked chicken and frozen spinach. Cook another 5–7 minutes until lentils and rice are tender and soup thickens slightly.
5. Finish and season: Squeeze in lemon juice and season with salt to taste. Remove from heat and let rest a couple of minutes so flavors blend.
   To serve: Ladle into bowls and garnish if you like. Serve hot with flatbread or crusty bread.

How to serve Curried Chicken Lentil and Rice Soup with Spinach

Serve this soup hot for best comfort.
Pair it with warm flatbread or a simple salad, or try a heartier side like the chicken and veggie bowl with tzatziki.

How to store Curried Chicken Lentil and Rice Soup with Spinach

Cool the soup to room temperature before storing.

• Refrigerate in a sealed container for up to 4 days.
• Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a little water if thick.

Tips to make Curried Chicken Lentil and Rice Soup with Spinach

• Rinse lentils and rice well to remove dust.
• Use cooked chicken from a roast or rotisserie to save time.
• Taste and adjust salt and lemon at the end for a bright finish.
• Stir while simmering to prevent rice from sticking.

Variation (if any) for Curried Chicken Lentil and Rice Soup with Spinach

• Make it vegetarian: swap chicken stock for vegetable stock and omit the chicken. Add extra spinach or diced potatoes.
• Add heat: use hotter curry paste or a pinch of red pepper flakes.
• Swap rice: use jasmine or long-grain if you don’t have basmati, but cooking time may vary.

FAQs — Curried Chicken Lentil and Rice Soup with Spinach

Q: Can I use other lentils?
A: Red split lentils cook fast and break down to thicken the soup. Brown or green lentils hold shape and need longer cooking.

Q: Can I make this ahead and reheat?
A: Yes. Store in the fridge for up to 4 days. Reheat on the stove and add a splash of stock or water if it is too thick.

Q: Where can I buy curry paste or special ingredients?
A: Buy it here if your local store does not carry the brand you want.

Q: Can I use raw chicken instead of cooked?
A: Yes. Add raw diced chicken to the pot in step 4 and cook until it reaches a safe temperature. You may need a few extra minutes.

Q: How do I keep the spinach bright and not mushy?
A: Add frozen spinach near the end and cook just until heated. Do not overcook to keep color and texture.

Curried Chicken Lentil and Rice Soup with Spinach

A warm, hearty soup combining curry, chicken, lentils, and rice for a quick and comforting meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Soup

Cuisine Indian

Servings 4 servings

Calories 350 kcal

Ingredients

  

Aromatics

• 1 tablespoon vegetable oil (or ghee) For sautéing
• 1 stalk celery, diced
• 1 medium onion, diced
• 1 medium carrot, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon mild or medium curry paste

Main Ingredients

• 8 cups chicken stock Or vegetable stock for a vegetarian version
• 1 cup red split lentils, rinsed Break down easily, thickening the soup
• ½ cup basmati rice, rinsed Alternative: jasmine or long-grain rice
• 2 cooked chicken breasts, diced Can substitute with cooked dark meat
• ⅔ cup frozen spinach No need to thaw
• ½ lemon Juice of To add brightness
• Salt to taste Salt

Instructions

 

Preparation

• In a large soup pot, heat the oil over medium-low heat. Add onion, carrot, and celery and cook for 5 minutes until they soften.
• Add garlic, ginger, and curry paste and cook for another 30 seconds until fragrant.

Cooking

• Pour in the chicken stock. Add the red lentils and basmati rice. Increase heat and bring to a boil.
• Once boiling, reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally until lentils and rice start to soften.
• Stir in diced cooked chicken and frozen spinach. Cook another 5–7 minutes until lentils and rice are tender and soup thickens slightly.
• Squeeze in lemon juice and season with salt to taste. Remove from heat and let rest for a couple of minutes to blend flavors.

Serving

• Ladle into bowls and garnish if desired. Serve hot with flatbread or crusty bread.

Notes

Cool the soup to room temperature before storing. Refrigerate in a sealed container for up to 4 days or freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a little water if thick.

Keyword Comfort Food, Curried Chicken Soup, Lentil Soup, One Pot Meal, quick meal