Servings: 4 people
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.
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
- 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!
Notes
*I use sprouted brown rice. You can use any type of rice you'd like!
Nutrition
Serving: 1of 4, Calories: 392kcal, Carbohydrates: 30g, Protein: 25g, Fat: 14g, Fiber: 4g, Sugar: 6g