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Creamy Chicken and Rice Soup Recipe

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4 from 10 reviews

This creamy chicken and rice soup is a comforting, hearty dish featuring tender chicken thighs, fresh vegetables, aromatic herbs, and long grain white rice cooked directly in a rich, creamy broth. The rice naturally thickens the soup, creating a flavorful and satisfying meal perfect for every season.

  • Total Time: 45 minutes
  • Yield: 10 servings

Ingredients

Chicken and Seasonings

  • 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

Vegetables and Aromatics

  • 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

Thickening and Liquids

  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup half and half
  • 1 Tbsp. soy sauce
  • 1 Tbsp. hot sauce

Rice and Garnishes

  • 1 cup long grain white rice, uncooked
  • Salt and pepper, to taste
  • Garnish: Parmesan cheese, black pepper, fresh parsley

Instructions

  1. Season the chicken: Place the diced chicken thighs in a medium mixing bowl. Add kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to coat all pieces evenly. Set aside to allow flavors to meld.
  2. Sauté the vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the unsalted butter, then add diced onion, carrots, and celery. Sprinkle with a pinch of kosher salt. Cook for 5 to 7 minutes, stirring occasionally, until vegetables start to soften. Add minced garlic and sauté for an additional 30 seconds, stirring constantly to release its aroma.
  3. Cook the chicken: Add the seasoned chicken pieces to the pot. Cook, stirring occasionally, until the chicken is no longer pink in the center. Then stir in fresh thyme and rosemary to infuse the dish with herbal fragrance.
  4. Add flour to thicken: Sprinkle the all-purpose flour over the chicken and vegetables in the pot. Stir thoroughly to coat everything evenly, which will help thicken the soup base when liquids are added.
  5. Add liquids and rice: Slowly pour in the chicken broth followed by the half and half, soy sauce, and hot sauce. Stir to combine. Then add the uncooked long grain white rice. Increase the heat to medium-high and bring the mixture to a boil.
  6. Simmer the soup: Once boiling, reduce heat to low to maintain a gentle simmer. Let the soup cook for 15 to 20 minutes, stirring frequently to prevent rice from sticking to the bottom. The rice will absorb liquid and release starch, thickening the soup naturally.
  7. Adjust seasoning and serve: Taste the soup and adjust hot sauce, salt, and pepper as needed. Ladle the soup into bowls and garnish with freshly shaved Parmesan cheese, a grind of black pepper, and chopped fresh parsley. Serve warm and enjoy!

Notes

  • Since the rice cooks directly in the soup, it absorbs much of the broth and releases starch, naturally thickening the soup. You can add additional broth or water if you prefer a thinner consistency, especially when reheating leftovers.
  • Use fresh herbs like thyme and rosemary for the best flavor, but dried herbs can be substituted if necessary.
  • Adjust the hot sauce and chili flakes according to your preferred heat level.
  • Leftovers store well in the refrigerator for up to 3 days and can be gently reheated with a splash of broth or water to loosen the texture.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/creamy-chicken-and-rice-soup-recipe/