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Lemon Coconut Chicken and Rice Soup

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A comforting and flavorful soup combining tender chicken, creamy coconut milk, and bright lemon over a base of rice. This dish is both nourishing and refreshing with a perfect balance of richness and citrus.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 pound boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1 cup coconut milk
  • 1/2 cup uncooked rice
  • Juice of 1 lemon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh parsley or cilantro for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, garlic, and ginger, and sauté until fragrant and softened.
  3. Stir in carrots and celery and cook for a few minutes.
  4. Add chicken breasts, chicken broth, and rice. Bring to a boil.
  5. Reduce heat and simmer for about 20 minutes, or until chicken is cooked and rice is tender.
  6. Remove the chicken, shred it, and return it to the pot.
  7. Stir in coconut milk, lemon juice, salt, and pepper.
  8. Simmer for an additional 5 minutes, then adjust seasoning if needed.
  9. Serve warm, garnished with fresh herbs.

Notes

  • You can substitute chicken thighs for a richer flavor.
  • Use cauliflower rice for a lower-carb option.
  • Store leftovers in the refrigerator for up to 3 days.
  • Add spinach or kale for extra nutrients.

Nutrition

Find it online: https://yumfamilyrecipes.com/lemon-coconut-chicken-and-rice-soup/