Creamy Chicken and Rice Soup
A warm and comforting soup filled with tender chicken, fluffy rice, and vibrant vegetables, perfect for chilly evenings and busy weeknights.
Ingredients
For the soup base
- 1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces Can substitute with chicken breast or rotisserie chicken.
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- ¼ tsp mustard powder
- ¼ tsp paprika
- ¼ tsp chili flakes
For the vegetables
- 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 Can substitute with dried thyme.
- 1 Tbsp fresh rosemary, chopped Can substitute with dried rosemary.
For the soup liquid
- ¼ cup all-purpose flour Can use cornstarch for gluten-free.
- 6 cups chicken broth
- 1 cup half and half Can substitute with coconut milk for dairy-free.
- 1 Tbsp soy sauce
- 1 Tbsp hot sauce
For the rice
- 1 cup long grain white rice, uncooked Brown rice can be used, but may require longer cooking time.
Seasonings and Garnishes
- to taste salt and pepper
- Parmesan cheese, black pepper, fresh parsley for garnish
Instructions
Preparation
- Prep your workspace and gather all your ingredients.
- Season the chicken thighs with kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes.
Cooking
- Heat a Dutch oven over medium heat and melt the unsalted butter.
- Add onions, carrots, and celery. Sauté for 5-7 minutes until softened.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Add the seasoned chicken and cook until golden brown, about 5-7 minutes.
- Stir in fresh thyme and rosemary, then sprinkle in the flour. Mix well.
- Pour in the chicken broth, half and half, soy sauce, and hot sauce. Add the uncooked rice.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until the rice is tender.
- Season to taste with salt, pepper, and hot sauce.
Serving
- Ladle the soup into bowls and garnish with parsley, Parmesan cheese, and black pepper.
Notes
This soup is great for leftovers and can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. You can also customize it by adding different vegetables or spices.