Description
Creamy Chicken and Rice Soup is the ultimate comfort food, perfect for chilly days or when you crave a warm, nourishing meal. This hearty soup features tender chicken, fresh vegetables, and rich creaminess, all simmered together with rice that cooks right in the pot. It’s wonderfully versatile—feel free to swap in your favorite veggies or add an extra kick of spice. Ideal for family dinners or meal prep, this recipe is sure to become a household favorite.
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
Instructions
- Season the diced chicken with salt, Italian seasoning, mustard powder, paprika, and chili flakes.
- In a large Dutch oven, melt butter over medium heat. Sauté onions, carrots, and celery until softened. Add garlic and cook briefly.
- Stir in the seasoned chicken and cook until no longer pink. Add fresh herbs.
- Sprinkle flour over the mixture and stir to coat evenly.
- Gradually pour in chicken broth, half-and-half, soy sauce, hot sauce, and uncooked rice. Bring to a boil then reduce to a simmer for 15-20 minutes until rice is cooked.
- Adjust consistency with additional broth if necessary before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 3g
- Sodium: 860mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg