Description
This Hearty Creamy Chicken and Rice Soup is a comforting and flavorful bowl perfect for chilly days. Tender chicken thighs, aromatic herbs, and creamy broth come together with tender vegetables and rice for a soul-warming meal that’s easy to prepare on the stovetop.
Ingredients
Scale
Chicken and Seasonings
- 1 pound Boneless, skinless chicken thighs
- 1 teaspoon Kosher salt (Adjust to taste)
- 1 tablespoon Italian seasoning
- 1 teaspoon Mustard powder
- 1 teaspoon Paprika
- 1 teaspoon Chili flakes (Adjust for spice level)
Vegetables and Aromatics
- 2 tablespoons Butter (Unsalted)
- 1 medium Yellow onion (Diced)
- 2 medium Carrots (Diced)
- 2 stalks Celery (Diced)
- 3 cloves Garlic (Minced)
- 1 tablespoon Fresh thyme (Chopped)
- 1 tablespoon Fresh rosemary (Chopped)
Soup Base
- 1/4 cup All-purpose flour
- 6 cups Chicken broth (Homemade or store-bought)
- 1 cup Half and half
- 2 tablespoons Soy sauce (Low-sodium if desired)
- 1 teaspoon Hot sauce (Optional)
Additional Ingredients
- 1 cup Long grain white rice (Uncooked)
- 1 teaspoon Salt (Adjust to taste)
- 1/2 teaspoon Black pepper (Freshly cracked, adjust to taste)
- 1/4 cup Parmesan cheese (Grated)
- to taste Black pepper (Freshly cracked)
- 2 tablespoons Fresh parsley (Chopped)
Instructions
- Melt Butter: Melt the butter in a large pot over medium heat to create a flavorful base for the soup.
- Sauté Vegetables: Add the diced onion, carrots, and celery to the pot and sauté until tender, about 5-7 minutes, releasing their sweet aromas.
- Add Aromatics and Spices: Stir in minced garlic, chopped thyme, rosemary, salt, pepper, Italian seasoning, mustard powder, paprika, and chili flakes. Cook for 1 more minute to bloom the spices.
- Add Flour: Sprinkle in the all-purpose flour and cook for 1-2 minutes, stirring constantly to prevent raw flour taste and to thicken the base.
- Add Broth: Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
- Cook Chicken: Add the boneless, skinless chicken thighs to the pot. Simmer for 8-10 minutes or until the chicken is fully cooked through.
- Add Cream and Sauces: Stir in the half and half, soy sauce, and optional hot sauce to add creaminess and depth of flavor.
- Add Rice and Simmer: Add the uncooked long grain white rice to the soup. Let it simmer gently until the rice is tender, about 15-20 minutes.
- Season to Taste: Taste the soup and adjust seasoning with salt and freshly cracked black pepper as needed.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese, additional black pepper, and fresh chopped parsley for a burst of freshness.
Notes
- For a thicker soup, reduce the amount of chicken broth slightly or add a slurry of flour and water at the end.
- Use low sodium chicken broth and soy sauce to better control salt levels.
- Optional hot sauce can be omitted for a milder flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Substitute half and half with heavy cream for even richer texture.
- Make sure to cook the rice thoroughly to avoid undercooked grains.
