Lemon Coconut Chicken and Rice Soup is the kind of cozy, nourishing dinner you’ll want on repeat during colder months. It is packed with both fiber and protein thanks to the chicken, bone broth and many vegetables. Made with tender chicken, jasmine rice, aromatic vegetables, and a rich coconut milk broth, this one-pot soup is both comforting and satisfying without feeling heavy. Fresh cilantro and lemon brighten everything up, making it perfect for weeknight dinners or easy make-ahead meals.
For more delicious soup recipes try my lemon tortellini soup, miso parmesan white bean soup, or my sweet potato tomato soup.
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Why you'll love this creamy coconut chicken soup
Cozy + comforting. A warm, fragrant bowl with tender rice, shredded chicken, and a creamy coconut milk broth.
Bright + herb-forward. Fresh cilantro, garlic, and lemon add balance and keep the soup vibrant and flavorful.
Nutrient-dense nourishment. Packed with protein, fiber, and vegetables for a satisfying, well-rounded meal.
Great for make-ahead meals. This soup reheats well and tastes even better the next day.
Ingredients for high protein chicken and rice soup
- Olive oil – Softens the vegetables and creates a flavorful base for the soup.
- Leeks – Add a mild, slightly sweet onion flavor without overpowering the broth.
- Carrots – Bring natural sweetness and balance the savory elements.
- Celery – Adds depth and classic soup flavor to the base.
- Garlic – Infuses the soup with warmth and savory richness.
- Jalapeño – Provides gentle heat and brightness (optional, to taste).
- Turmeric – Adds warmth, color, and subtle earthy flavor.
- Black pepper – Enhances the spices and rounds out the broth.
- Ginger - Adds anti-inflammatory benefits and fresh flavor.
- Jasmine white rice – Makes the soup hearty and comforting while soaking up flavor.
- Chicken breast – Provides lean protein and turns the soup into a complete meal.
- Bone broth, chicken broth, or vegetable broth – Forms the savory backbone of the soup.
- Full-fat coconut milk – Adds creaminess and richness while keeping the soup dairy-free.
- Soy sauce – Boosts umami and deepens overall flavor.
- Lemon juice – Brightens the soup and balances the creamy coconut milk.
- Lemon zest – Adds fresh citrus flavor without extra acidity.
- Fresh cilantro – Brings freshness and a pop of herby flavor at the end.
- Fresh greens – Add color, nutrients, and a light, fresh finish
See the recipe card for full information on ingredients and quantities.
Substitutions
- Chicken breast: Swap with boneless, skinless chicken thighs for a richer flavor, or use chickpeas or white beans for a vegetarian option.
- Coconut milk: Light coconut can be used but t
- Jasmine rice: Basmati or another long-grain white rice work well.
- Leeks: Substitute yellow onion or shallots if leeks aren’t available.
- Soy sauce: Use tamari for a gluten-free option.
- Bone broth: Chicken or vegetable broth both work great depending on dietary needs.
- Cilantro: Swap with parsley if you’re not a fan of cilantro.
- Greens: Spinach, kale, or Swiss chard all work well. You can also omit with no impact on flavor.
Step-by-Step Instructions
Step 1
Cook veggies and aromatics.
Step 2
Add all remaining ingredients except for greens and simmer.
Step 3
Shred chicken, add back to the soup along with the greens.
Step 4
Divide out and serve with your favorite toppings.
See the recipe card for full information on instructions
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 3-4 days. I also think it could be frozen.
Recipe Pro-Tips
If you are not vegetarian use bone broth to bump up the protein in this recipe. I love kettle and fire bone broth and code avocadoskillet gets you 20% off.
Use fresh herbs for the most flavorful soup.
Add chili crisp at the end to bump up the flavor in this recipe.
Recipe FAQS
Yes! Just sub in tofu or chickpeas.
The jalapeno gives it a mild kick. You can top with chili oil for more spice.
As long as you use tamari the recipe is gluten free.
Coconut milk contains medium-chain triglycerides (MCTs), which provide a quick source of energy and help promote satiety. It’s also naturally dairy-free and adds creaminess and flavor while supporting a balanced, satisfying meal when used in moderation.
Other soups and stews to try
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Lemon Coconut Chicken and Rice Soup
Equipment
- 1 soup pot
Ingredients
- 2 tablespoons olive oil
- 3 leeks - cut in half and finely chopped remove the roots and green
- 2 medium carrots - finely chopped
- 2 large celery stalks - finely chopped
- 4-6 cloves garlic - finely chopped adjust to your garlic preference
- 1 tablespoon grated fresh ginger
- 1 teaspoon turmeric
- juice from 1 lemon
- zest from ½ lemon
- 1 cup finely chopped cilantro
- 6 cups bone broth, chicken broth or vegetable broth*
- 1 can full fat coconut milk about 14 oz
- ½ teaspoon black pepper
- 1 small jalapeno - seeded and finely chopped
- 2-3 tablespoons soy sauce or soy sauce I used 3 tablespoons as I like things saltier
- ⅔ cup jasmine white rice
- 1-1.2 lbs chicken breast
- 2 cups fresh chopped greens of choice
Optional toppings
- chili crisp
- chopped scallions
- sesame seeds
- additional fresh chopped cilantro
Instructions
- Heat oil in a soup pot over medium heat. Add leeks, carrots and celery. Cook for 5 minutes. Add garlic, jalapeno, ginger, tumeric and black pepper. Cook for another 5 minutes.
- Add all remaining ingredients to the post except for the for the greens. Bring to a boil and then lower to a simmer and cook for ~20 minutes, until rice and chicken are cooked through. Turn heat to low.
- Shred chicken - I added chicken breasts to a large bowl and used a hand mixer. You can also use a fork.
- Add chicken back to the pot along with the greens. Stir until greens are wilted.
- Divide out and serve with your favorite toppings.
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