5-Ingredient Chicken Tikka Rice Soup: A Cozy Bowl of Flavorful Simplicity

When the weather cools down or your schedule heats up, there’s nothing more comforting than a warm, hearty bowl of soup. But what if you could make a soul-soothing dish with just five simple ingredients? Say hello to your new favorite one-pot wonder: 5-Ingredient Chicken Tikka Rice Soup.

Perfect for busy weeknights, cozy weekend lunches, or a quick prep-ahead meal, this recipe is a life-saver for parents, students, working professionals, and anyone who craves flavor without the fuss. It’s warm, spiced, filling, and packed with protein—plus, it’s incredibly versatile. With minimal effort and maximum comfort, this soup brings together the rich Indian flavors of tikka masala with tender chicken, aromatic basmati rice, and sweet pops of green peas.

Whether you’re new to cooking or a seasoned home chef looking for a fast meal, this recipe is for you. Let’s dive into everything you need to know about making and loving this Chicken Tikka Rice Soup.

Why You’ll Love This Recipe

• ✅ Only 5 ingredients needed

• ✅ Ready in under 30 minutes

• ✅ One-pot, easy clean-up

• ✅ Packed with bold, comforting flavors

• ✅ Easily customizable with pantry staples

• ✅ Great for leftovers and meal prep

Ingredients Breakdown

Here’s what goes into this flavor-packed soup:

• 500g uncooked chicken breasts, cubed – A lean source of protein that cooks quickly and soaks up flavor. You can sub with thighs, rotisserie chicken, or even tofu for a vegetarian twist.

• 1 tbsp chicken spice – Adds depth and aroma. You can use a store-bought blend or your own mix of paprika, coriander, turmeric, and garlic powder.

• 1 cup Spekko India Gate Basmati Long Grain White Rice – This long-grain variety stays fluffy and aromatic. Leftover cooked rice also works!

• 2 cups tikka masala cook-in sauce – A shortcut to complex Indian flavor. Choose your favorite brand, or make your own if you’re feeling adventurous.

• ½ cup frozen peas – These add color, sweetness, and a little texture.

Optional: Salt and pepper to taste, plus fresh coriander (cilantro) for garnish.

Kitchen Equipment Needed

You’ll only need a few basic tools for this one-pot meal:

• Large pot with a lid

• Wooden spoon or spatula

• Measuring cups and spoons

• Sharp knife and cutting board

• Ladle (for serving)

Step-by-Step Instructions

1. Sauté the Chicken

Start by heating a bit of oil in a large pot over medium-high heat. Add the cubed chicken along with the chicken spice, and season with salt and pepper if desired. Sauté until the chicken is lightly golden and just cooked on the outside.

Chef’s Tip: You can swap chicken with other proteins like turkey, chickpeas, or even beef strips. If using pre-cooked protein, reduce cooking time accordingly.

2. Add Rice and Water

Once the chicken is seared, add 1 cup of Spekko Basmati Rice and stir. Then pour in 4½ cups of warm water. Stir again to combine.

Chef’s Tip: Using leftover rice? Add it after the sauce and reduce the water to 2 cups to avoid overcooking.

3. Simmer with Tikka Sauce

Add the tikka masala cook-in sauce to the pot. Stir everything gently, then cover with a lid. Reduce the heat to low and simmer for 10–15 minutes or until the rice is just cooked and has absorbed the flavors.

4. Finish with Peas

Add in the frozen peas, stir, and cover again. Let it cook for another 5–8 minutes until the peas are heated through.

Chef’s Tip: Don’t have peas? Substitute with corn, spinach, diced carrots, or any quick-cooking veg you love.

5. Serve and Enjoy

Turn off the heat and let the soup sit for a few minutes before serving. Garnish with fresh coriander for a burst of freshness.

Serve hot with naan bread, roti, or a wedge of lemon for brightness.

Serving Suggestions

This soup is hearty enough to stand alone, but here are a few pairing ideas:

• Bread: Warm naan, garlic bread, or a slice of sourdough

• Drinks: Mango lassi, chai tea, or sparkling water with lime

• Toppings: Greek yogurt, chili oil, or a sprinkle of garam masala

Storage and Meal Prep Tips

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze in portions for up to 2 months. Thaw overnight and reheat on the stove.

• Reheating: Add a splash of water or broth when reheating to revive the soup’s consistency.

• Meal Prep: Cook a batch and portion into grab-and-go containers for easy weekday lunches.

Variations and Swaps

Want to mix things up? Here are some easy variations:

• Vegetarian: Swap chicken for paneer, tofu, or chickpeas.

• Spicy: Add chili flakes or hot sauce.

• Creamy: Stir in a splash of coconut milk or cream at the end.

• Low-Carb: Use cauliflower rice instead of basmati rice.

• Protein Boost: Add lentils or a boiled egg on top.

FAQs

Q: Can I use leftover chicken?
A: Absolutely! Shredded roast chicken or rotisserie chicken works well. Just add it when the rice is nearly done to prevent overcooking.

Q: Is tikka masala sauce spicy?
A: Most store-bought tikka sauces are mild to medium. Check the label, or balance heat with yogurt or coconut milk.

Q: Can I make this in a slow cooker?
A: Yes! Sauté the chicken first, then add all ingredients except peas. Cook on low for 4–6 hours. Add peas in the last 30 minutes.

Q: Is it gluten-free?
A: Yes, as long as your tikka masala sauce is certified gluten-free. Always double-check packaging.

Q: Can I double the recipe?
A: Yes! Use a larger pot and extend cooking time slightly. It’s perfect for feeding a crowd or stocking the freezer.

Final Thoughts

If you’re looking for a quick, wholesome, and satisfying meal, this 5-Ingredient Chicken Tikka Rice Soup ticks every box. It’s rich, warm, and welcoming—with minimal effort and maximum reward. The tikka masala base delivers deep flavor, while the rice and chicken make it filling and nourishing.

Whether you’re a novice in the kitchen or a seasoned cook needing a fuss-free meal, this recipe is a guaranteed winner. It’s also kid-friendly, budget-friendly, and perfect for leftovers.