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Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup made with chicken, veggies, rice and a creamy broth. The rice cooks right in the soup giving it body & richness!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 10 servings
Calories: 299 kcal
Course: Soup
Cuisine: American

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. butter, unsalted
  • 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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the seasoned chicken pieces and cook until no longer pink. Then stir in the thyme and rosemary.
  4. Add the flour and stir to coat the vegetables and chicken pieces.
  5. 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.
  6. 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.
  7. 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

  • Storage: keep in the refrigerator in an air-tight container for up to 4 days. 

Nutrition Information

Serving 1bowl Calories 299kcal (15%) Carbohydrates 24g (8%) Protein 17g (34%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.2g Cholesterol 65mg (22%) Fiber 2g (8%) Sugar 4g (8%) Vitamin C 5mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 299

% 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.