Creamy Chicken and Rice Soup
User Reviews
4.8
Creamy Chicken and Rice Soup
Description
This recipe begins by seasoning bite-sized chicken thigh pieces with salt, Italian seasoning, mustard powder, paprika, and chili flakes. Butter sautés onions, carrots, celery, and garlic until soft, then the chicken is added and cooked until just done. Fresh thyme and rosemary provide herbal depth. Adding flour helps thicken the soup slightly when slowly combined with chicken broth, half and half, soy sauce, and hot sauce. Long grain white rice is stirred in and gently simmered until tender and the soup achieves a creamy consistency.
The soup offers a mix of textures from tender chicken and soft vegetables to plump rice grains, all enveloped in a mildly spicy, creamy broth. The soy and hot sauces add umami and a subtle kick without overpowering the comforting flavors.
This dish serves well as a warming meal for lunch or dinner, garnished with Parmigiano-Reggiano and fresh parsley for bright notes. It can be enjoyed on its own or alongside crusty bread. The recipe includes guidance for storing leftovers in an airtight container refrigerated up to four days.
Ingredients
- 1 1/2 lb. chicken thigh boneless, skinless, 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. butter unsalted
- 1 medium yellow onion diced
- 3 large carrot peeled, diced
- 3 talks celery diced
- 4 cloves garlic minced
- 1 Tbsp. thyme fresh, chopped
- 1 Tbsp. rosemary fresh, 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 to taste
- black pepper to taste
- Parmesan Cheese garnish
- black pepper
- parsley
Instructions
- Place the diced chicken pieces in a medium sized mixing bowl. Add the salt, Italian seasoning, mustard powder, paprika and chili flakes and stir to coat the chicken. Set aside.
- Heat a large Dutch oven or soup pot over medium heat. Melt the butter and then add in the onions, carrots and celery. Add kosher salt to taste. Saute, stirring occasionally, for 5-7 minutes. Add the garlic and stir for another 30 seconds or so.
- Add the seasoned chicken pieces and cook until no longer pink. Then stir in the thyme and rosemary.
- Add the flour and stir to coat the vegetables and chicken pieces.
- Slowly pour in the chicken broth, half & half, soy sauce and hot sauce. Then add in the rice and stir. Turn the heat up to medium-high to bring to a boil and then turn the heat back down to low to simmer the soup until the rice cooks and the soup thickens, ~15-20 minutes. Be sure to stir frequently so the rice doesn't stick to the bottom of the pot.
- Note: Since this soup is made with the rice cooked directly in the soup, the rice absorbs a lot of the broth and the starch released from the rice thickens the soup. Add more broth or water as desired to thin out the soup, especially when reheating leftovers.
- Taste the soup, add more hot sauce, salt, pepper, etc. Ladle soup into bowls and garnish with shaved Parmesan, black pepper and fresh parsley and enjoy.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 299kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 17g | 34% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 65mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin C | 5mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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