Description
Creamy Chicken and Rice Soup is the epitome of comfort food, perfect for cozy evenings or gatherings. This delightful soup combines tender chicken, vibrant vegetables, and hearty rice in a rich and creamy broth that nourishes the soul. Easy to prepare and adaptable to your taste preferences, it’s a fantastic option for impressing guests or enjoying a warming meal on chilly days. Whether you’re seeking a satisfying dish for family dinner or a comforting bowl to warm you up, this creamy chicken and rice soup will be a hit at any table.
Ingredients
Scale
- 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
- 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
- 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
- Parmesan cheese, black pepper, fresh parsley for garnish
Instructions
- Place the diced chicken pieces in a medium-sized mixing bowl. Add salt, Italian seasoning, mustard powder, paprika, and chili flakes; stir to coat the chicken evenly. Set aside while you prepare the vegetables.
- Heat a large Dutch oven over medium heat. Melt the butter in it. Add onions, carrots, and celery with kosher salt to taste. Sauté for about 5-7 minutes until soft; then add garlic and stir for another 30 seconds.
- Add the seasoned chicken pieces into the pot. Cook until no longer pink in color; then stir in thyme and rosemary until fragrant.
- Sprinkle flour over the vegetables and chicken mixture. Stir well to coat everything evenly with flour.
- Slowly pour in chicken broth, half-and-half, soy sauce, hot sauce, then add uncooked rice. Stir well to combine all ingredients.
- Increase heat to medium-high to bring soup to a boil; then reduce heat to low. Let it simmer for about 15-20 minutes until rice is cooked through and soup thickens. Stir frequently so rice doesn’t stick.
- Taste your creamy chicken and rice soup; adjust seasoning with more hot sauce or salt as desired. Ladle into bowls garnished with shaved Parmesan cheese, black pepper, and fresh parsley before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg