This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
I love creamy soup. Here is a creamy soup with no cream. #COCONUTMILK
If you like cream too, then you need to learn to make a ROUX or to use coconut milk in lieu of dairy. You get the creamy without the dairy. This Chicken Vegetable Rice Soup is a winner winner chicken dinner. Is dairy good or bad for you? I am not sure and the information is conflicting. So no opinion from me just an article that is PRO DAIRY and one that is ANTI DAIRY.
Chicken Vegetable Rice Soup from Feed Your Soul Too
Coconut milk is so versatile. Here are recipes from sweet to savory, from breakfast to dinner, that I have made using coconut milk. The first one I share is a GF LEMON BLUEBERRY BUNDT CAKE. YUM! I always use coconut milk in my eggs and this is a recipe for ITALIAN RICOTTA MARINARA FRITTATA. And the last recipe I am sharing is a vegan recipe of YELLOW CURRY LENTILS.
Bringing this post back to the chicken soup – the goodness of the soup starts with good ingredients. There are no shortcuts in this recipe. The first step is roasting the chicken. I, then, took pieces of the chicken and added it to my base stock. I added a mirepoix to the stock and let it marinate. I added spices to round out the stock. The stock was strained, and then, the coconut milk was added to finish off the creamy soup. The final creamy stock is simmered with the pulled chicken, carrots and celery. The rice is cooked separately and added at the end.
The chicken and spices.
Chicken and Spices
The spices added to the stock.
Spices added to the Stock
Developing the Chicken Stock & Soup.
Developing the Chicken Stock & Soup
The Chicken Vegetable Rice Soup Plated.
Chicken Vegetable Rice Soup Plated
Chicken Vegetable Rice Soup
Ingredients
- 1 Whole Roaster Chicken
- 2 Tbsp Adobo Seasoning
- 3 Tbsp Lemon Pepper divided
- 4 Stalks Celery rough chop & diced
- 4 Whole Organic Carrots rough chop & diced
- 2 Whole Onions (with skins) halved
- 1 Tbsp Dried Oregano
- 2 Tbsp Dried Parsley
- 2 Tsp Thyme
- 1 Cup Coconut milk
- 8 Cups Chicken stock
- 2 Cups White rice
Instructions
-
Begin by spicing the roaster chicken with the adobo seasoning and 2 tbsp of the lemon pepper. Place the chicken in a 350 degree oven for 45 minutes. Let cool.
Once cool enough to handle, cut off the wings. Put all the stock in a big soup pot. Add the chicken wings, 3 pieces each of the carrots and celery and the onions. Bring to a boil and reduce to a simmer. Simmer for 45 minutes.
Meanwhile, cook the rice according to box instructions. You can certainly leave the rice al dente.
Remove the celery and carrots and put in the diced carrots and celery. Add in the spices including the last tbsp of the lemon pepper. Add the pulled chicken back in and add the coconut milk. Simmer for 10 minutes and finish by adding the rice.
Serve and enjoy!
How diplomatic of you to present both sides of the airy issue! I don’t always thicken my chicken soup, but on occasion, I love to – and I agree with you that coconut milk is a great way to do that. Regardless of the health reasons, it has a kind of silkiness and umami that is fantastic in its own right. I love that you made this soup by starting with a whole chicken! My grandmother would hug you if she were still around!
I wish I could get a hug from your grandma! Have a great day.