Creamy Chicken and Rice Soup
Hola! If there’s one recipe that always brings me comfort, it’s this creamy chicken and rice soup. Growing up in Orlando, I learned that the best soups aren’t just about flavor, they’re about memories. My abuela used to stir steaming pots of chicken broth while the kitchen filled with the scent of garlic and herbs, and I’d sneak little tastes when she wasn’t looking. This soup is thick, rich, and full of tender chicken, hearty veggies, and creamy rice that soaks up every drop of goodness. Whether it’s a chilly fall evening or you’re simply craving comfort, this soup will feel like a hug in a bowl.
Quick Recipe Overview
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 10 bowls |
| Difficulty | Easy |
| Cuisine | American Comfort Food |
| Best Season | Fall & Winter |
Why You’ll Love This Recipe
- Rich and creamy broth: The half-and-half blends with chicken broth to create a velvety base that’s both light and indulgent.
- One-pot convenience: The rice cooks right in the soup, saving you time and extra cleanup.
- Perfect comfort food: This recipe is ideal for sick days, cozy fall evenings, or when you need a meal that feels like a warm hug.
- Family-friendly flavors: Mild spices keep it flavorful without overwhelming younger eaters, but you can always add extra hot sauce for a kick.
- Meal prep friendly: Store leftovers for up to 4 days or freeze for busy weeknights.
Cozy Creamy Chicken and Rice Soup
- Total Time: 45 minutes
- Yield: 10 bowls 1x
Description
This creamy chicken and rice soup is thick, rich, and full of tender chicken, hearty veggies, and creamy rice that soaks up every drop of goodness. It’s the perfect cozy meal for chilly fall evenings or when you’re craving serious comfort in a bowl.
Ingredients
- 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
- Garnish: Parmesan cheese, black pepper, fresh parsley
Instructions
1. Season the chicken: In a bowl, toss diced chicken thighs with salt, Italian seasoning, mustard powder, paprika, and chili flakes. Set aside to marinate briefly.
2. Sauté the veggies: Heat butter in a Dutch oven over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 5-7 minutes until softened, then stir in garlic for 30 seconds.
3. Cook the chicken: Add the seasoned chicken to the pot and cook until no longer pink. Stir in fresh thyme and rosemary.
4. Thicken with flour: Sprinkle flour over the mixture, stirring to coat chicken and veggies. This creates the base for a creamy broth.
5. Add liquids: Slowly pour in chicken broth, half and half, soy sauce, and hot sauce. Stir well to avoid lumps.
6. Cook the rice: Add rice directly to the soup. Bring to a gentle boil, then reduce heat to low and simmer 15-20 minutes. Stir often so the rice doesn’t stick.
7. Taste and adjust: Add more salt, pepper, or hot sauce as needed.
8. Serve and garnish: Ladle into bowls, topping with Parmesan, black pepper, and parsley.
Notes
Stir often to prevent rice from sticking to the bottom.
Add extra broth to thin the soup if needed when reheating.
Use a heavy-bottomed pot like a Dutch oven for even cooking.
Cut chicken into uniform pieces for even cooking.
Swap chicken thighs with rotisserie chicken to save time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 299
- Sugar: 4 g
- Fat: 15 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 17 g
Ingredients
- 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
- Garnish: Parmesan cheese, black pepper, fresh parsley
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Chicken thighs | Juicier than chicken breast, they stay tender in the soup. |
| Rice | Long grain white rice works best, as short grain makes it gummy. |
| Half and half | Swap for whole milk or cream depending on your richness preference. |
| Herbs | Fresh thyme and rosemary add brightness, but dried versions also work. |
| Soy sauce | Enhances umami flavor without tasting “soy-saucy.” |
| Hot sauce | Optional, but it balances the creaminess with a little zing. |
Step-by-Step Instructions
- Season the chicken: In a bowl, toss diced chicken thighs with salt, Italian seasoning, mustard powder, paprika, and chili flakes. Set aside to marinate briefly.
- Sauté the veggies: Heat butter in a Dutch oven over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 5-7 minutes until softened, then stir in garlic for 30 seconds.
- Cook the chicken: Add the seasoned chicken to the pot and cook until no longer pink. Stir in fresh thyme and rosemary.
- Thicken with flour: Sprinkle flour over the mixture, stirring to coat chicken and veggies. This creates the base for a creamy broth.
- Add liquids: Slowly pour in chicken broth, half and half, soy sauce, and hot sauce. Stir well to avoid lumps.
- Cook the rice: Add rice directly to the soup. Bring to a gentle boil, then reduce heat to low and simmer 15-20 minutes. Stir often so the rice doesn’t stick.
- Taste and adjust: Add more salt, pepper, or hot sauce as needed.
- Serve and garnish: Ladle into bowls, topping with Parmesan, black pepper, and parsley.
Helpful Tips
- Stir the soup frequently so rice doesn’t clump or stick to the bottom.
- Add extra broth if you prefer a thinner soup, especially when reheating.
- Pre-chop all veggies before starting to keep cooking smooth and stress-free.
- Use a heavy pot like a Dutch oven to maintain even heat.
Expert Tips for the Best Results
- Cut chicken evenly so it cooks consistently.
- Don’t skip the flour step since it’s key to the soup’s creamy body.
- Simmer gently rather than boiling hard, which prevents rice from breaking apart.
- Taste before serving to adjust seasoning, as broth brands vary in saltiness.
Recipe Variations
- Chicken and wild rice soup: Swap white rice for wild rice for a nutty flavor. Increase cook time as wild rice takes longer.
- Low-carb version: Replace rice with riced cauliflower added in the last 10 minutes.
- Extra creamy version: Stir in cream cheese or heavy cream for a richer texture.
- Spicy variation: Add jalapeños or cayenne pepper for a bold kick.
Make Ahead & Freezer Tips
This soup keeps well in the fridge for up to 4 days. The rice absorbs liquid as it sits, so add a splash of broth when reheating. To freeze, cool completely, store in freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve with crusty bread or garlic knots to soak up the creamy broth. A sprinkle of extra Parmesan and a drizzle of olive oil makes it look restaurant-worthy. Pair with a fresh green salad for balance.
Pairing Ideas
Pair this soup with a crisp white wine like Sauvignon Blanc or a cozy hot drink like apple cider. For sides, think roasted veggies, cornbread, or even a simple grilled cheese sandwich.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge. Reheat gently on the stovetop with a splash of broth or water. For quicker reheating, microwave in 1-minute intervals, stirring between, until warmed through.
Frequently Asked Questions (FAQs)
Can I use chicken breast instead of thighs? Yes, chicken breast works but may be slightly less tender. Cook carefully to avoid drying out.
Can I use pre-cooked rotisserie chicken? Absolutely, just add it in with the broth since it only needs reheating.
Does the rice get mushy in leftovers? Over time, yes. To prevent this, you can cook rice separately and add it when serving.
Can I make this gluten-free? Yes, replace flour with cornstarch slurry (2 Tbsp cornstarch mixed with water).
Can I use brown rice? Yes, but increase simmering time to 35-40 minutes and add more broth as needed.
Is this soup freezer-friendly? Yes, though rice may soften after thawing. Consider freezing without rice and adding fresh when reheating.
What if I don’t like hot sauce? Simply omit it, or replace with a squeeze of lemon juice for brightness.
Nutrition Information
| Serving Size | 1 bowl |
|---|---|
| Calories | 299 kcal |
| Protein | 17 g |
| Carbohydrates | 24 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sugar | 4 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This creamy chicken and rice soup is everything you want in a cozy meal: hearty, flavorful, and easy to make in one pot. Try it once and it’ll become your go-to recipe for chilly nights or when you just need a little comfort in a bowl.
