This dairy-free creamy chicken soup with rice is marvelously flavored with rosemary and lemon zest for a comforting one-pot meal that only takes an hour to make!
Welcome to my newest soup crush!
I know, I know, we’re in full-blown Spring mode, but the chilly mornings and evenings has my body continuing to crave hearty soup.
If you made my Instant Pot Chicken Soup with Rice, this recipe is similar! Yet different.
Both soups are lovely and amazing during the cold winter months.
Once is creamy, zesty and herby (this one), one is brothy and tastes just like momma’s classic recipe.
To make this soup ultra creamy and comforting while keeping it dairy-free and healthful, I added full-fat canned coconut milk.
I also added some lemon zest for a nice acidic balance as well as some additional dried herbs, like rosemary.
The end result is one of those meals you’ll want to make over and over again! It takes so very little effort or time and hits so many nutrient bases.
Because I tend to avoid onions and garlic most of the time, I made the recipe Low-FODMAP by leaving them out.
If you don’t have gut issues and tolerate onions and garlic well, by all means add ½ a yellow onion and 3 to 5 cloves of garlic.
You can also add celery if that’s your jam!
I like to make the soup in my Dutch oven on the stove top, but you can absolutely use your pressure cooker if that’s your preference. I have included instructions for both methods in this post.
How to Make Creamy Rosemary Chicken Soup with Rice:
Heat the oil in your Dutch oven (or stock pot) 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.
After browning the chicken 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 30 to 40 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 of soup and enjoy!
And for those of you who love using your pressure cooker for soup, here are your…
Instant Pot Instructions:
- Plug in your Instant Pot and press the Sauté button. Add the avocado oil and allow pot to heat up for a couple of minutes. Add the chicken and brown the meat for 1 to 2 minutes (avoid cooking it through).
- Add the remaining ingredients to the pot and secure the lid. Press the Soup/Broth function and set the time to 20 minutes, keeping the vent sealed. Allow the pressure cooker to go into the Keep Warm mode and let it sit an additional 10 minutes.
- Release the pressure by turning the steam valve to venting and let all of the pressure release. Once the pressure has released, you can remove the lid and serve the soup!
- Add ½ yellow onion and 3 to 5 cloves of garlic if you don’t follow a low-FODMAP diet.
- Add 2 stalks celery if you don’t follow a low-FODMAP diet.
- If you do dairy, feel free to swap the coconut milk with half & half
- Looking for an ultra protein-rich meal? Add 1 more chicken breast.
- I use white rice in this recipe, but you can swap it for your favorite rice. Just note the cook time may be longer depending on the type of rice you use.
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
If you make this Creamy Chicken Soup with Rice, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!
Enjoy your creamy dreamy filling rosemary chicken soup with rice!
- 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
- 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!
*I use sprouted brown rice. You can use any type of rice you'd like!
Nutrition InformationYield 4 Serving Size 1 of 4
Amount Per Serving Calories 392Total Fat 14gUnsaturated Fat 0gCarbohydrates 30gNet Carbohydrates 26gFiber 4gSugar 6gProtein 25g