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Creamy Rosemary Chicken Soup with Rice

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Once the chicken has browned for a couple of minutes, add the remaining ingredients for the soup and cover.
  3. 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.
  4. Serve heaping bowls and enjoy!

Notes

  • *I use sprouted brown rice. You can use any type of rice you'd like!

Nutrition Information

Serving 1of 4 Calories 392kcal (20%) Carbohydrates 30g (10%) Protein 25g (50%) Fat 14g (22%) Fiber 4g (16%) Sugar 6g (12%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 392

% Daily Value*

Serving 1of 4
Calories 392kcal 20%
Carbohydrates 30g 10%
Protein 25g 50%
Fat 14g 22%
Fiber 4g 16%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.