Description
This Creamy Chicken and Rice Soup is a comforting and hearty dish that combines tender chicken thighs with vegetables, fresh herbs, and creamy broth. The rice cooked directly in the soup thickens it naturally, making it rich and satisfying. Perfect for a cozy meal, it offers a delightful balance of savory flavors with a hint of spice from chili flakes and hot sauce.
Ingredients
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 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
- Black pepper
- Fresh parsley
Instructions
- Season the chicken: Place diced chicken pieces in a medium mixing bowl. Add kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to coat the chicken evenly and set aside.
- Sauté vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the butter, then add diced onions, carrots, and celery. Sprinkle with kosher salt to taste. Sauté, stirring occasionally, for 5-7 minutes until vegetables begin to soften. Add minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
- Cook chicken and herbs: Add the seasoned chicken pieces to the pot and cook until no longer pink inside, stirring occasionally. Stir in the fresh thyme and rosemary to infuse flavor.
- Add flour: Sprinkle the flour over the chicken and vegetables. Stir well 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 combine. Add the uncooked rice and stir again. Increase heat to medium-high to bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce heat to low and simmer the soup uncovered for 15-20 minutes, stirring frequently to prevent the rice from sticking to the bottom. Cook until the rice is tender and the soup has thickened to your desired consistency.
- Adjust seasoning and serve: Taste the soup and adjust seasoning with additional salt, pepper, and hot sauce if desired. Ladle the soup into bowls, then garnish with shaved Parmesan cheese, freshly ground black pepper, and chopped fresh parsley. Serve warm and enjoy.
Notes
- The rice absorbs a lot of broth and releases starch, which naturally thickens the soup. Adjust thickness by adding extra broth or water as needed, especially when reheating leftovers.
- Use fresh herbs for best flavor, but dried thyme and rosemary can be substituted at half the quantity if fresh are unavailable.
- Leftovers keep well in the refrigerator for up to 3 days and can be gently reheated with added broth to loosen the consistency.
- For a spicier kick, increase the amount of chili flakes or hot sauce according to your preference.
- Boneless, skinless chicken thighs are preferred for tenderness and flavor, but chicken breasts can be used as an alternative.
