Name: Curried Chicken Lentil and Rice Soup with Spinach Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian-inspired
Ingredients: 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 an equal amount of cooked dark meat), diced; ⅔ cup frozen spinach (about 3 cubes), no need to thaw; Juice of ½ lemon; Salt, to taste

Jump to Recipe· 4.1 from 15 reviews

I absolutely adore this Curried Chicken Lentil and Rice Soup with Spinach Recipe because it delivers such a perfect harmony of comforting warmth and vibrant, playful flavors all in one bowl. To me, this soup feels like a warm hug on a chilly day, effortlessly blending the earthiness of lentils and rice with tender chicken, fresh spinach, and aromatic curry spices. It’s quick, satisfying, and versatile—one of those dishes I turn to when I want both nourishment and a bit of joy in every spoonful.

Why You’ll Love This Curried Chicken Lentil and Rice Soup with Spinach Recipe

One of the things that first drew me to this soup is the truly balanced flavor profile. The mild curry paste brings just enough warmth and spice without overpowering the other ingredients, allowing the natural sweetness of the carrots and onions to shine through. The tender lentils and fluffy basmati rice add a lovely heartiness, while the diced chicken gives it just the right boost of protein. Plus, the spinach adds a fresh, green note that keeps each mouthful bright and vibrant. It’s like a symphony of textures and tastes that I never tire of.

Aside from how amazing it tastes, I really appreciate how straightforward this soup is to make. With just a handful of pantry staples and a bit of fresh produce, you can have this bubbling away on the stove in less than 10 minutes. It’s one of those perfect recipes for busy weeknights, yet it’s special enough to serve when friends or family drop by unexpectedly. Whether you’re craving something cozy after a long day or you want an easy crowd-pleaser, this Curried Chicken Lentil and Rice Soup with Spinach Recipe fits the bill splendidly.

Ingredients You’ll Need

The image shows a close-up of a silver pot filled with thick yellow soup that has shredded chicken pieces, small orange carrot cubes, and green leafy herbs floating in it. A metal ladle with soup and chicken is lifted above the pot, showing the texture of the shredded chicken and diced carrots in the yellow broth. The pot sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this recipe are simple, honest, and work in harmony to create layers of flavor, texture, and color. Each component plays an essential role, from the gentle heat of the curry paste to the tender greens of the spinach, making the dish both satisfying and wholesome.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Vegetable oil or ghee: This is your flavor base and cooking fat; ghee adds a lovely nutty touch if you have it.
Celery, onion, and carrot: Classic aromatics that soften and sweeten the soup as they cook slowly.
Garlic and fresh ginger: These add a pungent, warming depth while complementing the curry spices.
Mild or medium curry paste: The heart of the soup’s flavor, bringing a gentle spice and complexity.
Chicken stock: The rich, savory liquid that ties all ingredients together perfectly.
Red split lentils: They cook quickly and melt slightly, adding body and creaminess.
Basmati rice: Its fragrant aroma and fluffy texture enhance the soup’s comforting appeal.
Cooked chicken breasts or dark meat: Adds protein and tender bites amidst the lentils and grains.
Frozen spinach: Convenient and full of vibrant color, it wilts beautifully in the hot soup.
Lemon juice: The bright finish that lifts every other flavor and keeps the soup fresh.
Salt: To taste, balancing and enhancing all the natural flavors.

Directions

Step 1: Heat the vegetable oil in a large soup pot over medium-low heat. Add the diced onion, carrot, and celery, stirring occasionally for about 5 minutes until the veggies soften and begin to release their sweetness.

Step 2: Stir in the minced garlic, grated ginger, and curry paste. Cook for 30 seconds, constantly stirring to release their vibrant aromas without browning.

Step 3: Pour in the chicken stock, then add the rinsed red lentils and basmati rice. Turn up the heat to bring everything to a rolling boil.

Step 4: Once boiling, reduce heat to medium and let the soup simmer uncovered for 10 minutes. Stir occasionally, watching as the lentils swell and the rice begins to soften.

Step 5: Fold in the cooked diced chicken and frozen spinach cubes directly into the soup; no need to thaw the spinach first. Continue simmering for another 5 to 7 minutes, until everything is tender and the soup thickens gently.

Step 6: Add the juice of half a lemon and season with salt to your preference. Remove the pot from the heat and allow the soup to rest for a couple of minutes, letting the flavors marry beautifully before serving.

Servings and Timing

This recipe makes about 4 to 6 hearty servings, perfect for sharing or for leftovers. Prep time takes roughly 10 minutes, mostly chopping and rinsing. Cooking time clocks in at about 25 minutes from start to finish. Including resting time, you’re looking at a total of around 35 minutes before you can dig in.

How to Serve This Curried Chicken Lentil and Rice Soup with Spinach Recipe

A white bowl filled with a thick yellow soup that has visible chunks of orange carrots and small pieces of shredded white meat. The soup has a creamy texture with green herbs sprinkled on top, adding a fresh contrast. A silver spoon rests inside the bowl on the left side. Behind the main bowl, part of another white bowl with the same soup and a small white bowl filled with chopped green herbs are visible. The setting is on a white marbled surface with a soft gray and white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

I love serving this soup piping hot, ladled into deep bowls that invite slow, cozy enjoyment. Warm flatbreads or crusty buttered bread on the side are absolute musts for me — they’re perfect for dipping and soaking up every last drop. If I’m feeling extra fancy, I sprinkle some fresh cilantro or a few toasted cashews on top for a delightful crunch and fresh burst of color.

This soup pairs wonderfully with light, refreshing drinks — I especially like a chilled glass of white wine like a Riesling or a dry Sauvignon Blanc to contrast the curry’s warmth. For non-alcoholic options, a sparkling lemon or ginger soda balances the spice beautifully. I find it works great as a comforting weeknight dinner, a casual lunch with friends, or even as a warming dish on holidays when you want something hearty but not heavy.

To me, portion size depends on whether it’s the main event or a starter—about one generous bowl per person as a main, or smaller cups if part of a larger meal. It’s a dish best enjoyed fresh and hot to truly appreciate the melding of flavors.

Variations

One of the beauties of this Curried Chicken Lentil and Rice Soup with Spinach Recipe is how adaptable it is! If you want a vegetarian version, simply skip the chicken and swap the chicken stock for a rich vegetable broth. I sometimes add cubed sweet potatoes or butternut squash in for extra sweetness and heartiness. You can also play with the spice level by choosing a hotter curry paste or adding a pinch of cayenne for more kick.

For a gluten-free twist, ensure your curry paste is gluten-free—most are, but it’s always best to check. You could also try swapping the basmati rice for quinoa for a different texture and protein boost. If you prefer deeper flavors, I’ve had great success adding a splash of coconut milk toward the end to lend a creamy, exotic touch that echoes South Asian comfort food.

Lastly, don’t be afraid to experiment with cooking methods. This soup works beautifully in a slow cooker if you want to set it and forget it, or even in an Instant Pot for a speedy one-pot meal. Both methods infuse the lentils and rice beautifully and produce a richer flavor from the longer cooking or pressure cooking time.

Storage and Reheating

Storing Leftovers

Leftovers of this soup store wonderfully. I keep them in airtight containers—glass is my favorite since it doesn’t absorb odors and can go straight from fridge to microwave. I find the soup stays at its best for up to 3 or 4 days refrigerated. Just make sure to cool it completely before sealing it to maintain freshness.

Freezing

This soup freezes really well, which is such a bonus for meal prep! I portion it into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It keeps perfectly for up to 3 months. When you’re ready to enjoy, I recommend thawing overnight in the fridge for best texture and flavor retention.

Reheating

When reheating, I like to warm my soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If it’s too thick after refrigeration or freezing, a splash of chicken stock or water brings it back to the perfect spoonable consistency. Avoid microwaving without stirring, as the lentils and rice can clump unevenly. Once heated through, a fresh squeeze of lemon brightens it right back up like magic.

FAQs

Can I make this soup with raw chicken instead of cooked?

Yes, you can add raw diced chicken early in the cooking process, but you’ll want to add it with the lentils and rice and allow extra simmering time until the chicken is fully cooked through. Keep in mind this will extend your overall cooking time by about 15 minutes or so.

Is it possible to use canned lentils instead of dried?

You could, but I don’t recommend it because canned lentils are already cooked and tend to fall apart quickly, which could make the soup mushy. The dried red lentils in this recipe cook quickly and help thicken the broth while retaining some texture.

What kind of curry paste works best here?

I prefer mild or medium curry paste for a balanced flavor that’s approachable for everyone. You can use Thai yellow curry paste, or even a mild Indian curry paste depending on your taste. Just check the spice level and adjust accordingly if you’re sensitive to heat.

Can I substitute the spinach with other greens?

Absolutely! Fresh kale, chard, or even collard greens work beautifully. Just chop them finely and add a bit earlier in the cooking process since they might take longer to become tender than frozen spinach.

How do I make this soup vegan?

Simply replace the chicken stock with vegetable stock and omit the chicken or substitute it with cubed tofu or chickpeas for protein. The rest of the ingredients are naturally plant-based, so you’ll still get all the delicious curry flavors and comforting texture.

Conclusion

I truly hope you give this Curried Chicken Lentil and Rice Soup with Spinach Recipe a try because it has become one of my absolute go-to dishes for its ease, flavor, and comforting soul. Whether you’re cooking for yourself, family, or friends, this soup feels like home in a bowl and never fails to bring cozy smiles around the table. It’s simple, satisfying, and bursting with flavor—a recipe I’m delighted to share with you!