Description
This creamy chicken and rice soup combines tender, seasoned chicken thighs with aromatic vegetables and herbs, simmered in a rich broth and finished with half and half for a comforting and hearty meal. The rice cooks directly in the soup, thickening it naturally and making it perfect for cozy gatherings or leftovers.
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 Herbs
- 3 Tbsp. butter, unsalted
- 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 Additions
- 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. Set aside to marinate briefly while preparing other ingredients.
- Sauté vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the unsalted butter, then add the diced onion, carrots, and celery. Season with kosher salt to taste. Sauté the vegetables, stirring occasionally, for 5 to 7 minutes until they begin to soften. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to release aroma.
- Cook chicken and add herbs: Add the seasoned chicken pieces to the pot with the sautéed vegetables. Cook, stirring frequently, until the chicken loses its pink color and is nearly cooked through. Stir in the fresh thyme and fresh rosemary, allowing the herbs to release their fragrance.
- Add flour to thicken: Sprinkle the all-purpose flour over the chicken and vegetable mixture. Stir thoroughly to coat everything evenly, cooking for about 1 to 2 minutes to remove the raw flour taste and start thickening the base.
- Simmer soup with broth and rice: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce while stirring continuously to combine. Add the uncooked long grain white rice and stir well. Increase the heat to medium-high to bring the soup to a boil, then reduce to low to maintain a gentle simmer. Cook the soup uncovered for 20 minutes or until the rice is tender and the soup thickens naturally. Stir frequently during this time to prevent the rice from sticking to the bottom of the pot.
- Adjust seasoning and serve: Taste the soup and add additional salt, pepper, or hot sauce as desired. Ladle the soup into bowls and garnish each serving with shaved Parmesan cheese, freshly ground black pepper, and chopped fresh parsley. Serve hot and enjoy the comforting flavors.
Notes
- Storage: Keep the soup refrigerated in an airtight container for up to 4 days. Reheat gently, adding extra broth or water if the soup has thickened too much.
- Rice Cooking: Since the rice cooks in the soup, it absorbs broth and thickens the consistency. Adjust liquid by adding broth or water to reach your desired thickness, especially when reheating leftovers.
- Substitutions: You can substitute chicken thighs with chicken breasts, but thighs offer more tenderness and flavor.
- Make it Gluten Free: Use gluten-free flour or cornstarch instead of all-purpose flour to thicken the soup.
- Spice Level: Adjust the amount of chili flakes and hot sauce to suit your preferred spice tolerance.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg
