Go Back

Creamy Chicken and Rice Soup with Spinach

This is a hearty soup with brown rice and spinach that's spiced with curry powder and Old Bay. The roux-based approach makes it properly thick without feeling heavy.
prep time15 minutes
cook time35 minutes
total time50 minutes
Print Recipe

Ingredients

Ingredients (~6 servings)

  • 2 Tbsp olive oil
  • 1 medium onion, ~1 cup, diced
  • 2 medium carrots, ~1 cup, diced
  • 2 celery ribs, ~1 cup, diced
  • 3 cloves garlic, minced
  • 1/2 tsp curry powder
  • 1/2 tsp Old Bay seasoning
  • 1/2 tsp Diamond Crystal kosher salt
  • 1/4 tsp ground black pepper
  • 6 cups reduced-sodium chicken broth
  • ~1 lb boneless skinless chicken breasts
  • 1/3 cup ghee, or butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups 2% milk
  • 1 cup cooked brown rice
  • 1.5 oz baby spinach

Instructions

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion, carrots, and celery; sauté for 5-6 minutes until golden at edges.
  • Add minced garlic, curry powder, Old Bay, salt, and pepper; cook 1-2 minutes until fragrant.
  • Pour in chicken broth and bring to a boil.
  • Add chicken breasts, cover, and cook 20 minutes until internal temperature reaches 165F.
  • Remove chicken with a slotted spoon and shred using two forks.
  • In a separate saucepan over medium-low heat, melt ghee.
  • Whisk in flour constantly until combined, then cook 2-3 minutes until nutty-smelling and paste-like.
  • Slowly pour milk into the roux while whisking constantly until smooth and thick like heavy cream.
  • Pour the roux mixture into the pot with broth and stir to combine.
  • Add shredded chicken, cooked brown rice, and baby spinach.
  • Cook 3-4 minutes until spinach wilts and everything is heated through.