Creamy Chicken & Rice

Creamy Chicken & Rice

I found this soup recipe online and changed it just a bit. 
  • 3 tablespoons avocado oil
  • 1 cup chopped onion
  • 3 to 4 garlic cloves, minced
  • ¼ teaspoon cayenne powder
  • 1/4 tsp ground pepper
  • 1/4 ground cumin
  • 1/4 dried thyme
  • 1 teaspoon salt
  • 32oz chicken bone broth
  • 2 carrots (medium to large), peeled and chopped
  • ½ cup rice, rinsed and drained (basmati or jasmine) + (I cooked more to use in at the end)
  • 1lb skinless chicken thighs or chicken breast

Heat avocado oil in a large pot, over medium heat. When hot, saute chopped onion and garlic, for 3 to 5 minutes or until translucent.

Stir in coriander and cayenne powders, cook stirring constantly for about one minute or the spices have toasted.

Add all remaining ingredients ( stock, carrots, rice, chicken thighs and salt), bring to a boil, cover with a lid, reduce heat to low and cook for about 15 to 18 minutes or until the rice is tender and chicken is cooked through.

Turn off heat and remove chicken thighs onto a plate and let it cool down until you blend the soup.

Pour soup into blender and blend until smooth.

Cut or shred the chicken and transfer back into the blended soup. 

I added additional cooked rice when serving but not necessary. 


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