Rosemary Chicken Rice Soup - serves 4

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 265.7
  • Total Fat: 14.1 g
  • Cholesterol: 151.3 mg
  • Sodium: 831.5 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 4.6 g
  • Protein: 17.1 g

View full nutritional breakdown of Rosemary Chicken Rice Soup - serves 4 calories by ingredient
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Introduction

This is outstanding. Easy simple meal with pantry staples. When we made it we had homemade broth (made from leftover bones and veggie scraps) and fresh rosemary from the garden. The lemon really makes it -it was FRESH - truly wonderful. Comes out creamy looking with the coconut milk. Mmmm. This is outstanding. Easy simple meal with pantry staples. When we made it we had homemade broth (made from leftover bones and veggie scraps) and fresh rosemary from the garden. The lemon really makes it -it was FRESH - truly wonderful. Comes out creamy looking with the coconut milk. Mmmm.
Number of Servings: 4

Ingredients

    1 tbsp Olive Oil
    .5 small Onions, raw chopped
    3 clove Garlic minced
    3 large (7-1/4" to 8-1/2" long) Carrots, raw diced
    2 stalk, large (11"-12" long) Celery, raw diced
    .5 cup Brown Rice, long grain
    2 serving Chicken - Boneless & Skinless Breast (4 ounces) diced
    8 oz Goya Coconut Milk (13.5 fl. oz. Can) (by KISSMYYAHOO)
    1 serving Lemon, fresh squeezed, juice of one whole lemon
    1 tsp Lemon Peel, zested
    1 tbsp Rosemary, dried
    1 tbsp Oregano, ground
    4 cup Baby Spinach (raw)
    0.25 tsp salt
    3 cup (8 fl oz) Chicken Broth

Tips

Cooking time may depend on rice used.


Directions

Heat the oil in a stock pot over medium and add the onion, celery and carrots. Cook carrots until they begin to soften, then add the garlic for 30 seconds until fragrant. Push the veggies to the side of the pot and 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.





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