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Curried Chicken Lentil and Rice Soup with Spinach

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A hearty and flavorful soup combining chicken, lentils, rice, and spinach in a rich curry broth.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs
  • 1 cup brown or green lentils, rinsed and drained
  • 1 cup uncooked white or brown rice
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon mild or medium curry paste
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups chicken broth
  • 2 cups water
  • 2 cups fresh spinach leaves
  • Fresh cilantro for garnish (optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and grated ginger; cook for another minute, stirring constantly.
  3. Add the curry paste and curry powder; stir for about 1 minute until fragrant.
  4. Add the chicken, lentils, rice, salt, pepper, chicken broth, and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-40 minutes or until the chicken is cooked and the lentils are tender.
  5. Remove the chicken from the pot and shred it into bite-sized pieces. Return the chicken to the pot.
  6. Stir in the fresh spinach leaves and cook until wilted.
  7. Serve hot, garnished with fresh cilantro if desired.

Notes

This soup is a great way to warm up on a chilly day. You can adjust the heat level by using more or less curry paste. Serve with a squeeze of lemon for added brightness.

Nutrition

Find it online: https://www.rapidrecipes.blog/curried-chicken-lentil-rice-soup/