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Homemade Creamy Rosemary Chicken Soup with Rice photo

Creamy Rosemary Chicken Soup with Rice

This Creamy Rosemary Chicken Soup is a cozy bowl of comfort! Infused with herbs and creamy coconut milk, it’s perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 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 whole 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

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Bowl for chopping ingredients

Method
 

Cooking Instructions:
  1. Step 1: Sauté the Vegetables - In a large pot or Dutch oven, heat 1 tablespoon of avocado oil over medium heat. Add the sliced carrots and sauté for about 3-4 minutes until they start to soften.
  2. Step 2: Add Chicken - Next, add the chopped chicken breast to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
  3. Step 3: Incorporate the Rice and Broth - Stir in the uncooked rice, followed by the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes, or until the rice is tender.
  4. Step 4: Add Creaminess - Once the rice is cooked, stir in the full-fat canned coconut milk. Add the lemon zest or juice, dried rosemary, dried oregano, and sea salt. Stir to combine all the flavors.
  5. Step 5: Finish with Spinach - Finally, gently fold in the baby spinach. Let the soup simmer for another 2-3 minutes until the spinach has wilted.
  6. Step 6: Serve and Enjoy! - Ladle the soup into bowls and enjoy the warmth and comfort it brings.

Notes

  • For a gluten-free option, ensure your rice is certified gluten-free.
  • You can substitute the chicken with chickpeas or tofu for a vegetarian version.
  • This soup makes great leftovers; refrigerate for up to 4 days.