Description
This Creamy Chicken and Rice Soup is a comforting and hearty dish featuring tender chicken thighs, fresh vegetables, and perfectly cooked rice in a rich, creamy broth seasoned with herbs and a touch of heat. Ideal for a cozy dinner, this soup balances flavorful spices with creamy textures for a satisfying meal.
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. butter, unsalted
- 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
Liquids and Others
- 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 the Chicken: Place the diced chicken pieces in a medium-sized mixing bowl. Add the kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. 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 unsalted butter, then add diced onions, carrots, and celery. Sprinkle with a pinch of kosher salt and sauté, stirring occasionally, for 5 to 7 minutes until vegetables soften. Add the minced garlic and stir for an additional 30 seconds until fragrant.
- Cook Chicken and Add Herbs: Add the seasoned chicken pieces to the pot. Cook until no longer pink in the center, stirring occasionally. Stir in the fresh thyme and rosemary, mixing to combine flavors.
- Add Flour: Sprinkle the all-purpose flour over the chicken and vegetables in the pot. Stir thoroughly to coat everything evenly, which will help thicken the soup later.
- Add Liquids and Rice: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce while stirring continuously. Add the uncooked long grain white rice and stir to distribute it evenly. Increase the heat to medium-high to bring the soup to a boil.
- Simmer the Soup: Once boiling, reduce heat to low and let the soup simmer uncovered for 20 minutes or until the rice is fully cooked and the soup has thickened. Stir frequently to prevent rice from sticking to the bottom of the pot. Adjust thickness by adding more broth or water if needed.
- Season and Serve: Taste the soup and adjust seasoning with additional salt, pepper, or hot sauce as desired. Ladle the soup into bowls and garnish with shaved Parmesan cheese, fresh parsley, and a sprinkling of black pepper. Serve warm and enjoy.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Thickening: Rice absorbs liquid and thickens the soup; add more broth or water when reheating to achieve desired consistency.
- Herbs: Fresh thyme and rosemary can be substituted with 1 teaspoon each of dried herbs if fresh is unavailable.
- Hot Sauce: Adjust the amount of hot sauce based on your preferred spice level.
- Rice: Using long grain rice prevents the soup from becoming too sticky or mushy.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
