Description

Creamy Chicken and Rice Soup is the ultimate comfort food, bringing warmth and satisfaction to every bowl. This delicious soup features tender chicken, fresh vegetables, and creamy rice simmered in a rich broth that’s perfect for chilly evenings or family gatherings. With its hearty ingredients and straightforward preparation, it’s an ideal choice for busy weeknights or cozy weekends. Serve it on its own or pair it with crusty bread for a delightful meal that everyone will love.

Ingredients

Scale

1 1/2 lb boneless, skinless chicken thighs
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 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
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

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Instructions

Season the diced chicken with kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes.
Sauté onions, carrots, and celery in a large pot with melted butter for about 5-7 minutes until soft. Add minced garlic and stir for another 30 seconds.
Cook the seasoned chicken until no longer pink (about 5 minutes). Stir in fresh herbs.
Sprinkle flour over the mixture and stir to coat evenly.
Gradually add chicken broth, half-and-half, soy sauce, hot sauce, and uncooked rice. Bring to a boil then reduce heat to simmer for 15-20 minutes until rice is cooked.
Adjust consistency as needed before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 360
Sugar: 2g
Sodium: 850mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 24g
Cholesterol: 85mg