Description
This Creamy Chicken and Rice Soup is a comforting and hearty dish perfect for chilly days. Tender chicken thighs simmered with aromatic herbs, fresh vegetables, and creamy half-and-half create a rich and satisfying bowl. The rice cooks directly in the soup, absorbing all the savory flavors while thickening the broth naturally. Finished with a touch of Parmesan cheese and fresh parsley, this soup offers a delightful balance of creaminess and warmth in every spoonful.
Ingredients
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. 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, shaved
- Freshly ground black pepper
- Fresh parsley, chopped
Instructions
- Season the Chicken: Place the diced chicken thighs in a medium bowl. Add kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Toss thoroughly to coat the chicken evenly and set aside to marinate briefly.
- Sauté Vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the butter, then add the diced onion, carrots, and celery. Season lightly with kosher salt. Sauté the vegetables, stirring occasionally, for 5 to 7 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Cook the Chicken: Add the seasoned chicken pieces to the pot with the vegetables. Cook, stirring occasionally, until the chicken is no longer pink on the outside. Then stir in the fresh thyme and rosemary, incorporating the herbs well.
- Add Flour: Sprinkle the all-purpose flour over the chicken and vegetables. Stir continuously to evenly coat all ingredients with the flour. This 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 combine everything smoothly. Add the uncooked white rice and stir well.
- Simmer the Soup: Increase heat to medium-high and bring the mixture to a boil. Reduce the heat to low and let the soup simmer gently for 15 to 20 minutes until the rice is tender and the soup has thickened. Stir frequently to prevent the rice from sticking to the bottom of the pot.
- Adjust Consistency and Seasoning: Since the rice absorbs a lot of broth, the soup may thicken considerably. Add more chicken broth or water if you want a thinner consistency, especially when reheating leftovers. Taste the soup and adjust seasoning by adding more hot sauce, salt, or pepper as preferred.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish each serving with shaved Parmesan cheese, freshly ground black pepper, and chopped fresh parsley. Serve immediately and enjoy the comforting flavors.
Notes
- The rice cooks directly in the soup, absorbing broth and thickening the texture naturally.
- Feel free to add extra broth or water to adjust the soup’s thickness, particularly when reheating.
- Use fresh herbs for vibrant flavor, but dried herbs can be substituted if needed (use about one-third the amount).
- If preferred, substitute half and half with heavy cream for an even richer soup, or use milk for a lighter version.
- Control the spice level by adjusting the amount of chili flakes and hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
