Curried Chicken and Wild Rice Soup

Curried Chicken and Wild Rice Soup

Curried Chicken & Wild Rice Soup

Curried Chicken & Wild Rice Soup

You’ll love this hearty, warming soup no matter the season, but especially on a chilly day! Although it’s made entirely from scratch, you’ll find that the recipe is simple! Making your own chicken broth is easy and you’ll love the flavour it adds to any of your homemade soups.

If you’re vegan or vegetarian, omit the chicken and instead make a homemade vegetable broth by following the instructions in the notes section below. Optionally you may add cooked lentils, additional wild rice or chickpeas to replace the chicken itself.

Curried Chicken & Wild Rice Soup

Curried Chicken & Wild Rice Soup

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Although it’s made entirely from scratch, you’ll find that the recipe for this hearty, warming soup is quite simple!


  • Broth Ingredients:
  • 1 small organic chicken (2-3 lbs)
  • 14-16 cups water (enough to cover your chicken in a pot)
  • 5 cloves garlic, coarsely chopped
  • ½ onion, coarsely chopped
  • 4 Bay leaves
  • ¼ tsp sea salt
  • Sprinkle of black pepper

  • Soup Ingredients:
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cups carrots, diced (4 carrots)
  • 1 medium sweet potato, diced
  • 3 leaves kale (any variety), chopped
  • 3 cups broccoli, chopped (1 floret)
  • 3 cups cooked wild rice (1 cup dry)
  • 1 clove garlic
  • 2 ½ tsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric powder
  • ½ tsp black pepper
  • 1 tsp Herbamare or sea salt

  • Optional:
  • 1-2 tsp of fresh thyme


  1. Add the chicken along with all broth ingredients to a large pot.  Cover and bring briefly to a boil before lowering the heat to medium-low and simmering for 45 minutes.
  2. While the chicken broth is cooking, chop all of the vegetables for the soup and cook your rice in a rice cooker or on the stovetop (1 cup rice to 2 cups water).
  3. Once the chicken and broth is done, turn off the burner and use tongs to remove the chicken from the liquid and set the chicken onto a cutting board to cool.  Strain the spices from the broth and keep the liquid to later be added to the soup (the spices can be discarded). Once the chicken is cool enough to handle, you can separate the meat from the skin and bones.  Chop the meat into bite sized pieces to later be added to your soup.
  4. In a large pot, heat the olive oil over medium heat and add the carrots and onions. Cook for 4-5 minutes prior to adding the sweet potato and all spices.  
  5. Cook 2-3 more minutes and then add the broth.  Bring the soup to a boil over high heat and then lower to a simmer and cook for 10 minutes.
  6. Add the broccoli and cook 2-3 more minutes before adding the chopped kale, cooked wild rice and the cooked chicken. Cook 1-2 more minutes and optionally add 2 tsp of chopped fresh thyme for additional flavour.  Serve and enjoy!


No wild rice - Replace with brown rice, cauliflower “rice” (shredded cauliflower), lentils or chickpeas.  The rice may also be omitted entirely.

Vegetarian option - Use vegetable broth instead of the chicken broth.  Instead of chicken you can instead add cooked lentils, chickpeas, black beans or other legumes for additional protein.

  • How to make homemade veggie broth:  Simmer 4-5 cups of veggies like carrots, onion, broccoli stems, celery and mushrooms in 14-16 cups of water for 60-90 minutes.  You may also add bay leaves, garlic, salt, pepper and other spices for additional flavour. Strain the veggies and spices from the broth and use as directed above in this tasty soup!

Allergen Info

Gluten Free
Dairy Free
Egg Free
Contains Grains
Legume Free
Soy Free
Citrus Free
Nut Free
Contains Nightshades