This creamy chicken and rice soup is rich, comforting, and totally dairy free. Made in just one pot, it's the perfect simple dinner for chilly nights.

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Chicken and Rice Soup

There's nothing better than a big bowl of creamy chicken and rice soup when you need something warm and comforting. This version has all the rich, cozy flavor you love - but it's completely dairy free and made in just one pot. Tender chicken, soft rice, and a perfectly seasoned broth come together for a hearty meal that feels indulgent without being heavy. It's simple enough for a weeknight, but comforting enough to make anytime you need a little extra warmth in your day.

Don't forget to serve this with your favorite crackers or crusty bread to sob up the creamy broth.

Let's eat!🤍

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.

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Course: Main Course, Soup

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 376kcal

Author: Angela Duffy

Ingredients

1 tablespoon olive oil
½ 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
½ teaspoon Italian seasoning
1 cup jasmine rice
6 cups low sodium chicken stock
1 ½ cups sliced mushrooms
1 tablespoon Italian parsely, roughly chopped
¼ cup lite coconut milk
1 teaspoon salt
½ teaspoon ground black pepper
2 cups fresh spinach or kale optional
½ teaspoon 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.

Nutrition