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Creamy Chicken and Rice Soup Recipe

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4.2 from 7 reviews

Creamy Chicken and Rice Soup is a comforting and hearty American dish made with tender chicken thighs, fresh veggies, and long grain white rice simmered in a creamy broth enriched with half and half, butter, and aromatic herbs. The rice cooks directly in the soup, thickening it naturally and creating a rich, flavorful meal perfect for any season.

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. 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

Soup Base and Thickening

  • 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

  1. Season the Chicken: Place the diced chicken thighs in a medium bowl. Add the kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to coat the chicken evenly with all the spices. Set aside to marinate briefly while preparing the vegetables.
  2. Sauté Vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the butter and add the diced onions, carrots, and celery. Season with kosher salt to taste. Sauté the vegetables, stirring occasionally, for 5 to 7 minutes until they begin to soften. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Cook the Chicken: Add the seasoned chicken pieces to the pot with the vegetables. Cook, stirring frequently, until the chicken is no longer pink on the outside. Then stir in the chopped fresh thyme and rosemary to infuse the soup with herbal flavor.
  4. Add Flour: Sprinkle the all-purpose flour over the chicken and vegetables and stir thoroughly. This coats the ingredients and will help thicken the soup as it cooks.
  5. Add Liquids and Rice: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce while stirring to combine. Add the uncooked long grain white rice and stir well. Increase the heat to medium-high and bring the mixture to a gentle boil.
  6. Simmer and Cook Rice: Once boiling, reduce the heat to low to maintain a simmer. Cook uncovered for 15 to 20 minutes, stirring frequently to prevent the rice from sticking to the bottom. The rice will absorb the broth and release starch, naturally thickening the soup.
  7. Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt, pepper, or hot sauce if desired. Ladle into bowls and garnish with freshly shaved Parmesan cheese, cracked black pepper, and chopped fresh parsley. Serve hot and enjoy a creamy, comforting bowl of chicken and rice soup.

Notes

  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
  • If the soup thickens too much upon reheating, add extra broth or water to thin it to your preferred consistency.
  • Stir frequently during simmering to prevent rice from sticking and burning on the bottom of the pot.
  • You can swap boneless chicken thighs for breast if preferred but thighs provide more flavor and tenderness.
  • Adjust the amount of hot sauce to taste if you prefer a milder or spicier soup.

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