Description
This Creamy Chicken and Rice Soup is a comforting and hearty dish featuring tender chicken thighs, fresh vegetables, and creamy broth thickened with rice. Seasoned with herbs and a touch of spice, it’s a perfect meal for any day that calls for warmth and flavor.
Ingredients
Scale
Chicken and Seasoning
- 1 1/2 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp. kosher salt
- 1 tsp. Italian seasoning
- 1/4 tsp. mustard powder
- 1/4 tsp. paprika
- 1/4 tsp. chili flakes
Vegetables and Herbs
- 3 Tbsp. unsalted butter
- 1 medium yellow onion, diced
- 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 Tbsp. fresh thyme, chopped
- 1 Tbsp. fresh rosemary, chopped
Soup Base and Starch
- 1/4 cup all purpose flour
- 6 cups chicken broth
- 1 cup half and half
- 1 Tbsp. soy sauce
- 1 Tbsp. hot sauce
- 1 cup long grain white rice, uncooked
- Salt and pepper, to taste
Garnish
- Parmesan cheese
- Black pepper
- Fresh parsley
Instructions
- Season Chicken: Place the diced chicken pieces in a medium mixing bowl. Add the kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes, then stir well to coat the chicken evenly. Set aside to marinate briefly.
- Sauté Vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the butter and add the diced onion, carrots, and celery. Sprinkle with a pinch of kosher salt and sauté, stirring occasionally, for 5 to 7 minutes until the vegetables begin to soften. Add the minced garlic and stir for another 30 seconds until fragrant.
- Cook Chicken and Add Herbs: Add the seasoned chicken pieces to the pot and cook until no longer pink inside. Stir in the chopped thyme and rosemary to infuse the flavors.
- Add Flour: Sprinkle the flour over the chicken and vegetables, stirring thoroughly to coat and combine. This will help thicken the soup base.
- Combine Liquids and Rice: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce while stirring. Add the uncooked long grain white rice and mix to integrate all ingredients. Increase the heat to medium-high and bring the soup to a gentle boil.
- Simmer Soup: Reduce heat to low and let the soup simmer uncovered for 20 minutes, stirring frequently to prevent the rice from sticking to the pot’s bottom. The rice will cook through and release starch, thickening the soup naturally.
- Adjust Seasoning and Serve: Taste the soup and add additional hot sauce, salt, or pepper as desired. Ladle the soup into bowls and garnish with shaved Parmesan cheese, freshly ground black pepper, and chopped fresh parsley. Serve hot and enjoy.
Notes
- Storage: Keep soup refrigerated in an airtight container for up to 4 days.
- Soup thickens as rice absorbs broth; add extra chicken broth or water to thin the soup when reheating leftovers.
- Use fresh herbs for best flavor; dried herbs can be substituted at half the quantity.
- For a gluten-free version, substitute all purpose flour with a gluten-free flour blend or cornstarch slurry.
- Adjust hot sauce quantity to control spiciness to your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg
