Description

A cozy and nourishing lemon coconut chicken and rice soup made in one pot with tender chicken, jasmine rice, vegetables, and a creamy, bright broth. Fresh lemon and cilantro add a vibrant finish to every bowl.

Ingredients

2 tablespoons olive oil

3 leeks, halved and finely chopped

2 medium carrots, finely chopped

2 large celery stalks, finely chopped

4 to 6 cloves garlic, finely chopped

1 tablespoon grated fresh ginger

1 teaspoon turmeric

Juice from 1 lemon

Zest from 1/2 lemon

1 cup finely chopped cilantro

6 cups bone broth, chicken broth, or vegetable broth

1 can full-fat coconut milk (about 14 ounces)

1/2 teaspoon black pepper

1 small jalapeño, seeded and finely chopped

2 to 3 tablespoons soy sauce

2/3 cup jasmine white rice

1 to 1.2 pounds chicken breast

2 cups fresh chopped greens of choice

Chili crisp, for serving (optional)

Chopped scallions, for serving (optional)

Sesame seeds, for serving (optional)

Additional chopped cilantro, for serving (optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add leeks, carrots, and celery, and cook for about 5 minutes until softened.
Stir in garlic, jalapeño, ginger, turmeric, and black pepper. Cook for another 5 minutes until fragrant.
Add lemon juice, lemon zest, cilantro, broth, coconut milk, soy sauce, rice, and chicken breast. Bring to a boil.
Reduce heat and simmer for about 20 minutes until the rice is tender and the chicken is cooked through.
Remove the chicken, shred it using two forks, then return it to the pot.
Stir in chopped greens and cook on low heat until wilted.
Serve hot, topped with chili crisp, scallions, sesame seeds, and extra cilantro if desired.

Notes

Swap chicken breast for chicken thighs for a richer flavor.

Use spinach, kale, or Swiss chard depending on preference.

Replace soy sauce with coconut aminos for a soy-free option.

Add extra jalapeño or chili crisp for more heat.

Store in the refrigerator for up to 3 to 4 days; add broth when reheating as rice absorbs liquid.

Freeze in portions, though rice may soften after thawing.

Prep Time: 10 minutes
Cook Time: 27 minutes
Category: Soup
Method: Simmer
Cuisine: Fusion

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 4 g
Protein: 34 g
Cholesterol: 85 mg