March 8, 2021

Creamy Chicken And Rice Soup (Non-Dairy)

One of my favorite easy go-to soups when I’m craving something creamy, hearty and comforting. The soup is thick with plenty of chicken, tender rice and veggies.

What makes this soup creamy? The starch in the rice gives it some creaminess, but a splash of lite coconut milk is really the key. You wont even taste the coconut flavor, just a creamy smooth finish.

I also added mushrooms for texture and body but if you don’t like mushrooms, no worries! Leave them out all together, it wont change the flavor one bit.

Add in a handful of fresh spinach to get in your daily greens. Not only is the bright color beautiful, spinach is a superfood and perfect for adding in soups like this. It’s mild in flavor and wilts fast so you preserve all those nutrients.

A big bowl of this soup with a chunk of crusty bread for dunking is really perfect anytime of the year.

Let’s eat!🤍

Creamy Chicken and Rice Soup (Non-Dairy)

Angela Duffy

One of my favorite easy go-to soups when I'm craving something creamy, hearty and comforting. The soup is thick with plenty of chicken, tender rice and veggies.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course, Soup

Cuisine American

Servings 5 people

Calories 376 kcal

Ingredients

1 tbsp olive oil
1/2 medium size yellow onion, finely chopped
1 garlic clove, minced
2 stalks celery, chopped
3 carrots, peeled and sliced
3 boneless skinless chicken thighs, fat trimmed Can also use 4 cups pre-cooked shredded chicken
1 chicken breast
1/2 tsp Italian seasoning
1 cup jasmine rice
6 cups low sodium chicken stock
1 1/2 cups sliced mushrooms
1 tbsp Italian parsely, roughly chopped
1/4 cup lite coconut milk
1 tsp salt
1/2 tsp ground black pepper
2 cups fresh spinach or kale optional
1/2 tsp red pepper flakes optional

Instructions

Heat a large Dutch oven or soup pot to medium-high heat. Add olive oil, onion and celery. Sauté for 3-4 minutes. Add garlic and sauté for 1 minute.
Stir in carrots, then add chicken, Italian seasoning, red pepper flakes, salt and pepper, rice, mushrooms, and chicken broth. Stir to combine and bring to a boil.
Once boiling, reduce the heat to simmer and place the lid on. Cook for 20 minutes stirring occasionally until rice is tender and chicken is cooked.
Shred the chicken right in the pot, then add parsley and coconut milk. Stir to combine. At this point you can add in fresh spinach or kale. Stir until the greens have wilted. Taste soup to see if you need more salt and pepper. Serve and enjoy!

Notes

Chicken- I like to use a combination of white and dark meat. If using only dark meat, use 5-6 boneless skinless chicken thighs or 2 large chicken breast if using white meat only. Note: I like to cut any extra fat off the chicken thighs before I cook it so I don’t have to worry about it later when I’m shredding the chicken in the pot.

Use 4 cups pre-cooked shredded chicken for faster prep.

Add-in’s- 2 cups of fresh spinach after the soup is cooked and the chicken is shredded is a great way to add extra nutrition. Spinach is mild in flavor and adds beautiful color.

Thin out the soup- The soup will thicken as it sits. If it becomes too thick, add a splash or more of chicken stock.

Make ahead- This soup has even more flavor when made a day in advance. Just make sure to add more broth when you re-heat as the rice absorbs most of the liquid.

Freeze- This soup freezes well. I like to put the leftover soup in medium size mason jars. Soup will keep in freezer for 3 months. Pull out and leave on counter until thawed. Heat and enjoy!

Rice- Jasmine, basmati, and long grain rice work well in this soup. I haven’t tried brown rice, but I’m sure it would work fine. You may need more liquid and it will need more cooking time.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Keyword Chicken, Creamy, Non-Dairy, Rice, soup, veggies