Description
This creamy chicken and rice soup combines tender chicken thighs with hearty vegetables, aromatic herbs, and a rich broth thickened by rice cooked directly in the soup. It’s a comforting and flavorful meal perfect for cozy days.
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 and Rice
- 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 mixing bowl. Add the kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes, then stir to coat the chicken evenly. Set aside to marinate briefly.
- Sauté Vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the unsalted butter and add the diced onion, carrots, and celery along with a pinch of kosher salt. Sauté, stirring occasionally, for 5-7 minutes until the vegetables are softened. Add the minced garlic and sauté for another 30 seconds to release its aroma.
- Cook the Chicken and Herbs: Add the seasoned chicken pieces to the pot and cook until they are no longer pink and mostly cooked through. Stir in the chopped fresh thyme and rosemary, mixing well to combine the flavors.
- Add Flour for Thickening: Sprinkle the all-purpose flour over the chicken and vegetables, stirring constantly to coat them evenly. This will help thicken the soup as it simmers.
- Add Broth, Dairy, and Rice: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce, stirring continuously to create a smooth mixture. Add the uncooked long grain white rice and stir to combine.
- Simmer the Soup: Increase the heat to medium-high and bring the soup to a boil. 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 broth and release starch, thickening the soup.
- Season and Serve: Taste the soup and adjust the seasoning with additional salt, pepper, or hot sauce if desired. Ladle the soup into bowls and garnish with shaved Parmesan cheese, freshly ground black pepper, and chopped fresh parsley. Serve hot and enjoy.
Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Adjust Consistency: Add extra broth or water when reheating if the soup has become too thick due to the rice absorbing liquid.
- Rice Choice: Long grain white rice works best for this recipe to achieve the right texture without becoming overly sticky.
- Herb Substitution: If fresh thyme and rosemary are not available, use 1 teaspoon each of dried herbs instead.
- Dairy-Free Option: Substitute half and half with coconut milk or a plant-based cream substitute for a dairy-free variation.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 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: 85 mg
