Creamy Rosemary Chicken Soup with Rice

Name: Creamy Rosemary Chicken Soup with Rice
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 people
Ingredients: 1 Tbsp avocado oil; 3 large carrots; 1/2 cup uncooked rice; 1 large boneless skinless chicken breast; 3 cups chicken broth; 1 cup full-fat canned coconut milk; 1 lemon zested; 1 Tbsp dried rosemary; 1 Tbsp dried oregano; 4 cups baby spinach; 1/2 tsp sea salt

User Reviews

4.6

72 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4 people
Calories
392 kcal
Course
Main Course, Soup
Cuisine
American

Creamy Rosemary Chicken Soup with Rice

Tyler Espinosa

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The most amazing comfort food during the chilly months of the year, this Creamy Rosemary Chicken Soup with Rice is loaded with cozy flavors.

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Ingredients

Servings

1 Tbsp avocado oil
3 large carrots peeled and sliced
1/2 cup uncooked rice see note*
1 large boneless skinless chicken breast chopped
3 cups chicken broth or bone broth
1 cup full-fat canned coconut milk
1 lemon zested or 2 tsp lemon juice
1 Tbsp dried rosemary
1 Tbsp dried oregano
4 cups baby spinach
1/2 tsp sea salt to taste

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Instructions

Heat the oil in your dutch oven (or stock pot) over medium and add the carrots. Cook carrots until they begin to soften, then scoot them to the side of the pot so you can brown the chicken.
Once the chicken has browned for a couple of minutes, add the remaining ingredients for the soup and cover.
Bring soup to a full boil, then reduce the heat to a simmer. Cook 40 to 50 minutes, until the rice is fully cooked and soup has thickened. Uncover and increase the heat to bring soup back to a gentle boil. Cook to reduce and thicken for 5 to 10 minutes.
Serve heaping bowls and enjoy!