Description
Creamy Chicken and Rice Soup is a comforting, one-pot dish that warms the soul with every spoonful. This hearty soup features tender chicken simmered with fresh vegetables and rice, all enveloped in a rich, creamy broth. Perfect for chilly evenings or busy weeknights, this recipe is not only quick to prepare but also customizable, allowing you to use whatever vegetables you have on hand. The creamy texture combined with the savory flavors makes it an ideal meal for family gatherings or cozy dinners at home. Enjoy this delightful soup any day of the week!
Ingredients
- 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
- Prepare the chicken by seasoning it with salt, Italian seasoning, mustard powder, paprika, and chili flakes.
- In a large Dutch oven, melt butter over medium heat. Sauté diced onions, carrots, and celery until softened. Add minced garlic and cook for another 30 seconds.
- Add seasoned chicken to the pot and cook until no longer pink. Stir in thyme and rosemary.
- Sprinkle flour into the mixture and stir well. Gradually add chicken broth, half-and-half, soy sauce, and hot sauce while stirring continuously.
- Incorporate uncooked rice into the pot. Bring to a boil, then reduce heat to low and simmer for about 15–20 minutes until rice is cooked through.
- Taste and adjust seasonings as needed before serving warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 85mg
Keywords: For a lighter soup, substitute half-and-half with coconut milk or a plant-based cream alternative. Feel free to add other vegetables like peas or spinach for added nutrition. If desired, cook rice separately for a controlled texture.