Creamy Chicken And Rice Soup (Non-Dairy)

Jump to Recipe
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)
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
Nutrition

Below you’ll find some of the products I used in this recipe. The link takes you directly to the products without having to spend time searching!