Madras chicken soup


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 Servings
*PLUS Cooking time: 19 minutes
Madras chicken soup

Yvonne Duivenvoorden

No matter the influence — here we’ve gone Indian — chicken soup is always comforting. We’ve added rice and a sweet potato to make this a hearty one-dish meal.


  • 1 small sweet potato

  • 1 small red onion

  • 4 skinless, boneless chicken thighs

  • 1/4 cup long-grain rice

  • 1 1/2 tsp curry powder

  • 1 tsp cumin

  • 2 284-ml cans undiluted chicken broth, or 4 cups chicken bouillon

  • 1 cup frozen peas

  • 2 green onions, thinly sliced


  • Peel and thinly slice sweet potato, then cut into strips. Chop red onion. Oil a large saucepan and place over medium heat. When hot, add onion and stir occasionally until it starts to soften, about 3 min.

  • Meanwhile, slice chicken into bite-sized pieces. Then add to onion along with the potato and rice. Sprinkle with curry powder and cumin. Cook, stirring, for 1 min. Pour in broth and 2 soup cans of water. Cover and bring to a boil over high heat. Then reduce heat to medium-low and boil gently, while covered, until rice is cooked, 15 to 20 min. Stir in peas and green onions. Taste and add more salt if you like.

Nutrition (per serving)

Calories 202, Protein 17g, Carbohydrates 26g, Fat 3g, Fibre 4g.

Find more of our best chicken soup recipes in this delicious collection.