Chicken soup with basmati rice

Name: Chicken soup with basmati rice
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Basmati rice ½ cup; Chicken breast 10.6 oz; Carrots 0.67 cup; Edamame pasta 2.1 oz; Black sesame seeds to taste; Sesame seeds to taste; Peanuts 0.1 cup; Coconut milk 1 cup; Lemongrass ½; Fresh ginger 0.7 oz; Onions ½; Garlic 1 clove; Cluster tomatoes 5.5 oz; Powdered turmeric 2 tsp; Garam Masala 1 tsp; Fresh chili pepper 1; Cumin seeds 10; Coriander 1 sprig; Extra virgin olive oil 3 ½ tbsp

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Gluten Free
Lactose Free

Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Serving: 4

PRESENTATION

Chicken soup with basmati rice is, quite frankly, a flavorful dish that really shines with its bold spices and aromatic flavors. From the first spoonful, you get a creamy base filled with warmth and just the right amount of tender chicken pieces. And here's the thing—it stands out from your usual chicken and rice soup. The basmati rice? It absorbs all those golden spices, making each bite a little exotic. Really really good.

This dish is beloved in Southeast Asia and the Indian subcontinent—each region adding its unique twist. I mean, the way the rice gets its moist texture from simmering in the spiced broth with thin slices of chicken is really special. And look, the aroma wafting from this soup is enough to make anyone hungry, and its inviting color brightens up any dinner table. Seriously good.

Plus, regional touches add a big difference—some folks toss in a bit of avocado or switch up the spice mix for something extra special. This kind of chicken soup with basmati rice stands out as a comforting meal, yet it's far from bland. You end up with a dish that's both filling and light, ideal for those seeking healthy chicken soup or a quick dinner option. All the tangy, sweet, and spiced notes blend together beautifully.

Transforming a basic pot of easy chicken soup recipe into a memorable experience is no joke. Variants across regions might use different proteins or add local veggies, but the heart of the meal remains—simple, flavorful and full of personality. It's no wonder this type of soup frequently appears on quick dinner idea lists or as one of those one-pot meals you can prepare again and again. No question. No matter how you mix it up, the result is always comforting and leaves you wanting another bowl. Whether you’re cooking for family or just yourself, this dish promises to be a satisfying addition to your culinary repertoire.

INGREDIENTS

Basmati rice ½ cup (100 g)

Chicken breast 10.6 oz (300 g)

Carrots 0.67 cup (70 g)

Edamame pasta 2.1 oz (60 g)

Black sesame seeds to taste

Sesame seeds to taste

Peanuts 0.1 cup (10 g)

for the soup: Coconut milk 1 cup (400 g); Lemongrass ½; Fresh ginger 0.7 oz (20 g); Onions ½; Garlic 1 clove; Cluster tomatoes 5.5 oz (150 g); Powdered turmeric 2 tsp; Garam Masala 1 tsp; Fresh chili pepper 1; Cumin seeds 10; Coriander 1 sprig; Extra virgin olive oil 3 ½ tbsp (50 g)

Preparation

How to prepare Chicken soup with basmati rice

To make the chicken soup with basmati rice, start by preparing the soup. Finely chop the onion 1, the lemongrass 2, the ginger 3, and the garlic.

Wash and dice the tomatoes 4. In a pot, pour the olive oil, the onion, the lemongrass 3.

Add the garlic 7 and ginger and sauté until they are soft and golden. At this point, add the tomatoes 8. Let cook until the tomatoes have wilted (about 15 minutes over medium heat). When the tomatoes have wilted, pour in the coconut milk 9.

Season with turmeric 10, garam masala 11, chili pepper 12, and cumin.

Finally, add the cilantro 13 and let it cook for about 30 minutes 14. Blend the soup with an immersion blender 15.

Strain the soup through a sieve 16. Put it back on the heat. The soup will be ready when it is creamy 17. While the soup is cooking, take care of the rice, place it in the basket of a steamer lined with parchment paper 18.

Spread it on the bottom 19, cover with the lid 20, and let it cook for about 10 minutes (if you prefer, you can cook it in boiling water). Once it's done 21, turn off the heat and drain it.

Cut the carrots into cubes of about 0.2 inches 22 and boil them together with the edamame in salted water for 5 minutes 23, then drain them and keep them aside in a bowl 34.

Brown the chicken in a hot non-stick pan with a drizzle of oil 25, until it is well golden 26. Slice the chicken 27.

Everything is ready to plate: place the rice in the center of the plate and pour the soup around it 28, then sprinkle the vegetables and place the chicken on the soup. Season with lime juice and place sesame seeds and peanuts on the rice. Your chicken soup with basmati rice is ready to be served.