Description
This Creamy Chicken and Rice Soup is a rich and comforting one-pot meal made with tender chicken thighs, hearty rice, fresh vegetables, fragrant herbs, and a creamy broth. Parmesan and fresh parsley make the perfect finishing touch for a cozy family dinner.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- 1/4 teaspoon mustard powder
- 1/4 teaspoon paprika
- 1/4 teaspoon chili flakes
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup half and half
- 1 tablespoon soy sauce
- 1 tablespoon hot sauce
- 1 cup long grain white rice, uncooked
- Salt and pepper, to taste
- Parmesan cheese, black pepper, and fresh parsley for garnish
Instructions
- Season the chicken pieces with kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Toss until evenly coated.
- Melt the butter in a large pot or Dutch oven over medium-high heat.
- Add the seasoned chicken and cook for 4-5 minutes, stirring occasionally, until lightly browned. Remove the chicken from the pot and set aside.
- Add the diced onion, carrots, and celery to the same pot. Cook for 5-6 minutes until the vegetables begin to soften.
- Add the minced garlic, fresh thyme, and fresh rosemary. Cook for about 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook the flour.
- Gradually pour in the chicken broth while stirring constantly until the flour is fully incorporated and the broth is smooth.
- Stir in the half and half, soy sauce, and hot sauce.
- Add the uncooked rice and return the browned chicken to the pot.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover partially and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through.
- Taste the soup and season with additional salt and black pepper as needed.
- Ladle into bowls and garnish with grated Parmesan cheese, freshly ground black pepper, and chopped fresh parsley. Serve hot.
Notes
- Chicken thighs stay tender and juicy, but chicken breast can be substituted if preferred.
- Stir the soup occasionally while the rice cooks to prevent it from sticking to the bottom of the pot.
- The rice will continue absorbing liquid as the soup sits. Add extra chicken broth when reheating leftovers if the soup becomes too thick.
- Adjust the hot sauce and chili flakes according to your preferred spice level.
- For the creamiest texture, add the half and half over medium-low heat and avoid boiling the soup vigorously.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American