Description
This creamy chicken and rice soup is a comforting and flavorful dish featuring tender chicken thighs, fresh vegetables, and aromatic herbs in a rich, creamy broth thickened with rice cooked directly in the soup. Perfect for chilly days and easy to customize with your favorite garnishes.
Ingredients
Scale
Chicken and Seasoning
- 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 and Thickening
- 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 diced chicken pieces in a medium-sized mixing bowl. Add the kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to evenly coat the chicken and set it aside.
- Sauté Vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the butter, then add the diced onions, 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 another 30 seconds until fragrant.
- Cook Chicken and Herbs: Add the seasoned chicken pieces to the pot and cook until they are no longer pink. Stir in the fresh thyme and rosemary, mixing to combine the flavors.
- Add Flour: Sprinkle the all-purpose flour over the chicken and vegetables. Stir continuously to coat everything evenly, which will help thicken the soup later.
- Combine Liquids and Rice: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce while stirring to avoid lumps. Add the uncooked rice and stir again. Increase the heat to medium-high to bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer gently for 20 minutes, stirring frequently to prevent the rice from sticking to the bottom. The rice will absorb the broth and release starch, thickening the soup.
- Adjust Seasoning and Serve: Taste the soup and adjust with additional hot sauce, salt, or pepper if needed. Ladle the soup into bowls and garnish with shaved Parmesan cheese, freshly ground black pepper, and chopped fresh parsley. Serve immediately and enjoy.
Notes
- Storage: Keep leftover soup in an airtight container in the refrigerator for up to 4 days.
- Reheating: Add extra broth or water when reheating if the soup has thickened too much due to the rice absorbing liquid.
- Rice Cooking: Cooking the rice directly in the soup allows it to thicken naturally; avoid overcooking to keep the rice tender but not mushy.
- Garnish Variations: Fresh herbs like basil or chives can be used as an alternative garnish.
- Spice Level: Adjust the amount of chili flakes and hot sauce to suit your preferred spice level.
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 80 mg
