Creamy Chicken and Rice Soup: A Hearty, Comforting Meal
There’s nothing quite like a warm, creamy bowl of Creamy Chicken and Rice Soup on a chilly day. This recipe is packed with tender chicken, hearty vegetables, and flavorful herbs, all combined with rich, creamy broth and perfectly cooked rice. It’s a comforting meal that’s easy to make and full of satisfying flavors. Whether you’re craving a cozy lunch or a filling dinner, this soup will hit the spot!
Ingredients:
- 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
- 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, freshly shaved
- Black pepper, freshly cracked
- Fresh parsley, chopped
Directions:
Step 1: Season the Chicken
In a medium bowl, toss the diced chicken thighs with kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. This seasoning will add a depth of flavor to the chicken as it cooks.
Step 2: Sauté the Vegetables
In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onions, carrots, and celery, seasoning with a pinch of salt. Sauté the vegetables for 5-7 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Cook the Chicken
Add the seasoned chicken pieces to the pot with the vegetables and cook until the chicken is no longer pink, about 5-6 minutes. Stir in the fresh thyme and rosemary, allowing the herbs to infuse their flavor into the soup.
Step 4: Thicken the Soup
Sprinkle the flour over the chicken and vegetables, stirring to coat evenly. Cook for 1-2 minutes to cook out the raw flour taste and thicken the mixture.
Step 5: Add the Liquids and Rice
Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce, stirring well to combine. Add in the uncooked long grain white rice and bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
Step 6: Adjust the Consistency
As the soup simmers, the rice will absorb some of the liquid and thicken the soup. If it becomes too thick, add additional broth or water to reach your desired consistency, especially when reheating leftovers.
Step 7: Taste and Serve
Once the rice is tender, taste the soup and adjust the seasoning with salt, pepper, and more hot sauce if needed. Ladle the soup into bowls and garnish with freshly shaved Parmesan, cracked black pepper, and a sprinkle of fresh parsley. Enjoy your delicious bowl of creamy chicken and rice soup!
Recipe Details:
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 servings
- Calories: 400 kcal per serving
Why You’ll Love This Creamy Chicken and Rice Soup:
- Rich and Flavorful: The combination of herbs, spices, and tender chicken creates a deeply flavorful broth that’s perfectly balanced by the creaminess of the half and half.
- Comfort in a Bowl: This soup is the ultimate comfort food, with hearty vegetables, soft rice, and creamy broth providing a filling and warming meal.
- Customizable: You can easily adjust the spice level by adding more or less chili flakes or hot sauce. Feel free to throw in extra veggies or swap the chicken thighs for chicken breasts if you prefer.
- Great for Leftovers: This soup reheats beautifully, making it a perfect meal to prepare ahead of time for busy days.
Tips for Success:
- Stir the Rice Frequently: Stirring while the rice cooks helps prevent it from sticking to the bottom of the pot and ensures even cooking.
- Adjust Creaminess: If you prefer a creamier soup, you can add a bit more half and half or even a splash of heavy cream. For a lighter version, use milk or omit the cream altogether.
- Make it Gluten-Free: To make this recipe gluten-free, simply swap out the all-purpose flour for a gluten-free alternative or thicken the soup with cornstarch instead.
This Creamy Chicken and Rice Soup is a delicious and easy meal that’s perfect for any day of the week. With its rich, savory broth and hearty ingredients, it’s sure to become a family favorite. Serve it with a side of crusty bread, and you have a complete and satisfying dinner. Enjoy!
Print
Creamy Chicken and Rice Soup
- Total Time: 45 minutes
- Yield: 6 1x
Description
This Creamy Chicken and Rice Soup is the perfect combination of rich, creamy comfort and hearty ingredients. Made with tender chicken thighs, fresh herbs like thyme and rosemary, and a flavorful broth thickened with rice, this soup is ideal for warming up on cold nights. The addition of garlic, soy sauce, and a hint of hot sauce brings a delicious depth of flavor, making each spoonful more satisfying than the last.
Ingredients
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
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 chicken: In a medium bowl, toss the diced chicken pieces with kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Set aside.
Sauté the vegetables: In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onions, carrots, and celery. Season with salt and sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional 30 seconds.
Cook the chicken: Add the seasoned chicken pieces to the pot and cook until no longer pink. Stir in the fresh thyme and rosemary.
Thicken the soup: Sprinkle the flour over the chicken and vegetables, stirring to coat evenly. Cook for 1-2 minutes.
Add the liquids: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce. Stir well. Add in the uncooked rice, stir again, and bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer for 15-20 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pot.
Adjust the consistency: If the soup becomes too thick, add additional broth or water to reach your desired consistency, especially when reheating leftovers.
Taste and serve: Adjust the seasoning with salt, pepper, and more hot sauce if desired. Ladle the soup into bowls and garnish with shaved Parmesan, freshly cracked black pepper, and fresh parsley. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 400