Description
Creamy Chicken and Rice Soup is the ultimate comfort food, perfect for chilly evenings and family gatherings. This hearty dish features tender pieces of chicken simmered with fresh vegetables and rice, all enveloped in a rich and creamy broth that warms the soul. Easy to make and customizable, this soup is ideal for busy weeknights or festive occasions alike. Each spoonful delivers a delightful blend of flavors and textures, making it a beloved recipe that everyone will enjoy.
Ingredients
Scale
- 1 1/2 lb boneless, skinless chicken thighs
- 1 medium yellow onion
- 3 large carrots
- 3 stalks celery
- 4 cloves garlic
- 6 cups chicken broth
- 1 cup half-and-half
- 1 cup long-grain white rice
- Fresh thyme and rosemary
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- 1/4 tsp mustard powder
- 1/4 tsp paprika
- 1/4 tsp chili flakes
- 3 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 Tbsp soy sauce
- 1 Tbsp hot sauce
- salt and pepper to taste
- Garnish: Parmesan cheese, black pepper, fresh parsley
Instructions
- Prepare the chicken by seasoning it with salt, Italian seasoning, mustard powder, paprika, and chili flakes in a mixing bowl.
- In a large Dutch oven, melt butter over medium heat. Sauté diced onions, carrots, celery, and garlic until softened.
- Add the seasoned chicken to the pot and cook until no longer pink.
- Sprinkle flour over the mixture and stir well.
- Gradually add chicken broth, half-and-half, soy sauce, hot sauce, and uncooked rice while stirring.
- Bring to a boil then reduce heat to simmer for 15–20 minutes until rice is tender.
- Adjust seasoning if needed before serving with garnishes of Parmesan cheese and fresh parsley.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups or 360g)
- Calories: 460
- Sugar: 3g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 90mg