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