I’ve been making this curried chicken, lentil and rice soup with spinach for years when I want something that feels like a hug in a bowl: savory chicken, earthy lentils, tender rice and a bright hit of spinach, all warmed through with curry and cumin. It’s fast enough for a weeknight, comforting enough for a chilly weekend, and flexible enough to feed picky eaters or a hungry crowd. If you like one-pot dinners that stretch a little and clean up fast, this is one to save. For another cozy lentil option I sometimes alternate with butternut squash lentil soup when I want sweeter notes.
Why you’ll love this dish
This soup hits a lot of home-cooking targets: protein from chicken and lentils, satisfying carbs from rice, leafy greens for color and nutrients, and warm spices that feel dinner-ready without fuss. It’s budget-friendly (lentils and rice are cheap staples), pretty quick (about 35–40 minutes), and kid-friendly if you tone down the curry. Make it for a weeknight dinner, a light lunch that still fills you up, or a potluck where you want something warm and nourishing.
“A one-pot miracle — my family called it ‘winter comfort in five spoons.’ The curry makes it interesting, but it’s still gentle enough that everyone ate it.” — a regular in my kitchen
If you prefer plant-forward meals sometimes, you can swap the chicken for extra legumes or a plant-based protein in a pinch; I alternate with this same kitchen’s autumn lentil soup when I want a meatless night: butternut squash lentil soup.
Preparing Curried Chicken Lentil and Rice Soup with Spinach
Overview — what you’ll do before you start:
- Sauté aromatics (onion + garlic), brown cubed chicken, bloom the spices, then add lentils, rice and broth.
- Simmer until lentils and rice are tender (about 20–25 minutes), stir in spinach to wilt, then finish with salt and pepper.
- Total hands-on time: ~15 minutes; total time: ~35–40 minutes.
This quick overview sets expectations so you can prep ingredients while the pot heats.
What you’ll need
- 1 lb chicken breast, cubed (bite-sized)
- 1 cup lentils, rinsed (brown or green work best for this cook time)
- 1 cup rice, rinsed (long-grain white recommended; see substitutions)
- 4 cups chicken broth (low-sodium gives you control)
- 2 cups fresh spinach, chopped
- 1 onion, chopped (yellow or white)
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for cooking
Notes and substitutions:
- Lentils: brown or green lentils keep their shape and cook in the 20–25 minute window. Red lentils break down and make a thicker texture — use red only if you want a porridge-like soup.
- Rice: white long-grain cooks quickly; if using brown rice, increase simmer time by 20–25 minutes and add more liquid.
- Broth: vegetable broth can be used to make it meat-optional, but keep the chicken or add firm tofu for protein.
- For creaminess, stir in 1/2 cup coconut milk at the end.
Directions to follow
- Heat 1–2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and minced garlic; sauté until fragrant and translucent, about 3–4 minutes.
- Add the cubed chicken to the pot. Cook, stirring occasionally, until browned on all sides but not fully cooked through, about 4–5 minutes.
- Sprinkle in the curry powder and cumin. Stir and cook for about 30–60 seconds to toast the spices and deepen their flavor.
- Add the rinsed lentils and rice, then pour in the chicken broth. Give everything a stir and bring the pot to a boil.
- Reduce heat to a simmer, cover partially, and cook for 20–25 minutes, or until the lentils and rice are tender. Stir once or twice to prevent sticking.
- Stir in the chopped spinach and cook another 3–5 minutes until just wilted and bright green.
- Taste and season with salt and pepper. Serve hot.
Quick timing tip: if you want the chicken extra tender, slice it slightly thinner; if you’d like bigger chicken bites, increase the cubes but note cooking time may vary.
Best ways to enjoy it
- Garnish ideas: dollop of plain yogurt or coconut yogurt, squeeze of lemon or lime, chopped cilantro, toasted pumpkin seeds, or a drizzle of chili oil for heat.
- Side pairings: naan or crusty bread to soak up the broth, or a simple cucumber-yogurt salad for freshness. Want a richer meal? Serve alongside roasted vegetables. For a holiday spin, pair with a buttery roll and a crisp green salad — think of it as a lighter main with festive sides. I sometimes serve it with a stuffed chicken dish on busier entertaining nights: cranberry and brie stuffed chicken complements the curry flavors surprisingly well.
Presentation tip: ladle into shallow bowls and top with a sprinkle of chopped herbs and a wedge of lemon for color and brightness.
Storage and reheating tips
- Refrigerator: Cool the soup within 2 hours of cooking, then store in airtight containers for up to 4 days.
- Freezer: Freeze portions in freezer-safe containers or bags for up to 3 months. Use smaller portions for easier thawing.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over medium-low, adding a splash of broth or water if the soup has thickened. Microwave in 1-minute bursts, stirring between intervals, until hot.
- Safety: Reheat to 165°F (74°C) before serving. Do not refreeze thawed leftovers.
Note: Rice and lentils absorb liquid as they sit, so expect the soup to thicken; thin with broth when reheating to restore desired consistency.
Pro chef tips
- Bloom your spices: Toasting curry and cumin briefly in the pot with the chicken releases their essential oils and makes the soup more aromatic.
- Even cooking: Cut chicken pieces to roughly the same size so they brown evenly. Rinse lentils and rice to remove surface starch and dust.
- Texture control: Want a creamier body? Purée 1 cup of the soup and stir back in, or add coconut milk at the end. Prefer more bite? Hold off on spinach longer.
- One-pot shortcut: Use leftover shredded roast chicken instead of raw chicken; add it near the end to warm through only.
- Instant Pot adaption: Sauté onion/garlic and brown chicken on sauté setting, add spices, lentils, rice and broth, seal and cook on high pressure for 8 minutes; quick release, then stir in spinach.
Creative twists
- Vegetarian: Replace chicken with extra lentils, add firm cubed tofu or tempeh, and use vegetable broth. Add a splash of soy sauce for umami.
- Coconut curry version: Add 1/2–1 cup coconut milk after simmering for a silkier, tropical take.
- Smoky twist: Add 1/2 teaspoon smoked paprika and finish with a squeeze of lime for complexity.
- Grain swap: Use quinoa in place of rice (reduce cooking time to about 15 minutes) for a higher-protein bowl.
- Heat level: Add chopped green chiles or diced jalapeño when sautéing onions for a spicier soup.
Common questions
Q: Can I use red lentils instead of brown or green?
A: Yes, but red lentils break down and will make the soup thicker and more stew-like. Reduce simmer time slightly if you want them soft but not completely mushy.
Q: Can I use brown rice or wild rice?
A: You can, but brown and wild rices need longer cooking times and possibly more liquid. If using brown rice, simmer 40–45 minutes; adjust broth and check doneness. Or cook brown rice separately and add at the end.
Q: Is this safe to freeze with rice and spinach?
A: You can freeze it, but texture changes are expected — rice may become softer and spinach may lose some vibrancy. Freeze in portion-sized containers and add a little broth when reheating to refresh the consistency.
Q: How do I make this dairy-free or nut-free?
A: The base recipe is dairy-free and nut-free. If you add a topping like yogurt, choose dairy-free yogurt to keep it dairy-free.
Q: Can I make this in a slow cooker?
A: Yes. Sauté aromatics and brown chicken first (optional), then add all ingredients (except spinach) to the slow cooker and cook on low for 4–6 hours or high for 2–3 hours. Add spinach in the last 10–15 minutes.
Conclusion
If you want a reliable one-pot dinner that balances spice, protein and comfort, this curried chicken, lentil and rice soup with spinach is an easy winner. For a slightly different take with similar flavors and speed, you can also try this Quick Chicken and Lentil Soup for inspiration: Quick Chicken and Lentil Soup.
Curried Chicken, Lentil and Rice Soup with Spinach
Ingredients
Method
- Heat 1–2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic; sauté until fragrant and translucent, about 3–4 minutes.
- Add the cubed chicken to the pot. Cook, stirring occasionally, until browned on all sides but not fully cooked through, about 4–5 minutes.
- Sprinkle in the curry powder and cumin. Stir and cook for about 30–60 seconds to toast the spices.
- Add the rinsed lentils and rice, then pour in the chicken broth. Stir and bring to a boil.
- Reduce heat to a simmer, cover partially, and cook for 20–25 minutes, or until lentils and rice are tender. Stir occasionally.
- Stir in the chopped spinach and cook for another 3–5 minutes until just wilted.
- Taste and season with salt and pepper. Serve hot.