Description
This Creamy Chicken and Rice Soup is a comforting, hearty meal perfect for chilly days. Tender chicken thighs are simmered with fresh vegetables, herbs, and rice in a creamy broth made rich with half and half. The addition of soy and hot sauce adds a subtle tang and spice, balanced perfectly with the warmth of paprika and mustard powder. Finished with Parmesan cheese and fresh parsley, this soup is both flavorful and satisfying.
Ingredients
Scale
Chicken and Seasonings
- 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 Aromatics
- 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
Soup Base
- 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 bite-sized chicken thighs in a medium mixing bowl. Add 1 teaspoon kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to coat all chicken pieces evenly, then set aside to marinate briefly.
- Sauté the Vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the butter and add the diced onion, carrots, and celery. Season with kosher salt to taste. Sauté, stirring occasionally, for 5-7 minutes until the vegetables soften. Add the minced garlic and stir for an additional 30 seconds to release its aroma.
- Cook the Chicken: Add the seasoned chicken pieces to the pot and cook until no longer pink, stirring occasionally to brown evenly. Once cooked, stir in the fresh thyme and rosemary, distributing the herbs throughout the mixture.
- Create the Roux: Sprinkle the all-purpose flour over the chicken and vegetables. Stir continuously to coat everything and cook the flour slightly, 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 to prevent lumps. Then add the uncooked long grain white rice, stirring to combine. Increase heat to medium-high and bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce heat to low and let the soup simmer gently for 15-20 minutes. Stir frequently to prevent the rice from sticking to the bottom. Cook until the rice is tender and the soup thickens to a creamy consistency.
- Season and Serve: Taste the soup and adjust seasoning with additional salt, pepper, or hot sauce if desired. Ladle the soup into bowls and garnish with shaved Parmesan cheese, black pepper, and fresh parsley. Serve hot and enjoy your creamy chicken and rice soup.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: The soup may thicken after refrigeration. Add broth or water while reheating to reach desired consistency.
- Rice: Cooking the rice directly in the soup thickens it naturally. Adjust liquid levels if you prefer a thinner soup.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
