Heat some oil in a pot, add the chicken, and cook on medium heat for 2-3 minutes, stirring occasionally.
2 tablespoon vegetable oil, 500 g chicken breast
Add the garlic and ginger, cook for 2 minutes. Then add mushrooms, salt, black pepper, salt and thyme, stir and cook for 1 minute. Next, add the onions and carrots, stir.
150 g mushrooms, 1 onion, 3 cloves garlic, 2 carrots, 1 teaspoon thyme, ½ teaspoon ground black pepper, 1 teaspoon fresh ginger, 1 teaspoon salt
Add the rice and chicken broth and bring to a boil. Lower the heat and cook until the rice is fully cooked (about 30-35 minutes).
1 ½ cups jasmine rice, 6 cups chicken broth
Next add the heavy cream and lemon zest, stir then turn off the heat.
1 cup heavy cream, 1 teaspoon lemon zest
Garnish with some chopped parsley and serve.
1 tablespoon parsley
Notes
You can control the soup's consistency by adding more or less broth to it towards the end of cooking.
Watch out while the rice is cooking because you may need to add more broth if it is a bit dry.