Creamy Chicken Rice Soup

Creamy Chicken Rice Soup.png


  • 500g chicken breast, raw, diced

  • 4 x carrots, peeled chopped

  • 1-2 cups frozen peas

  • 2 x cups leafy greens, optional (I added cauliflower leaves)

  • 1 onion, diced finely

  • 2 x garlic cloves

  • 3 x cups chicken stock

  • 1 cup brown/white rice, raw

  • 1 cup coconut cream


  • 1 x TSP Thyme

  • 1 x TSP Parsley

  • Salt & Pepper



  1. In a large pot, heat oil over medium-high heat. Add onion, carrots and leafy greens and cook and stir for 3-4 minutes, until onion begins to turn golden.

  2. Add in all remaining ingredients including seasonings. (Should be watery)

  3. Stir and bring to a boil over medium-high heat.

  4. Reduce heat to a simmer, cover with lid, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.

  5. Remove from heat and let it cool for 10 minutes.

  6. Serve.