Description
Creamy Chicken and Rice Soup is a heartwarming dish that effortlessly combines tender chicken, wholesome vegetables, and rice in a velvety broth. This comforting soup is perfect for family dinners or gatherings with friends. The best part? The rice cooks right in the soup, enriching the flavors and creating a satisfying texture. Whether you’re seeking warmth on a chilly night or a nourishing meal to share, this creamy chicken soup will become a go-to favorite.
Ingredients
Scale
- 1 ½ lb boneless, skinless chicken thighs
- 3 tbsp unsalted butter
- 1 medium yellow onion
- 3 large carrots
- 3 stalks celery
- 4 cloves garlic
- 6 cups chicken broth
- 1 cup half-and-half
- 1 cup long grain white rice
- Fresh thyme and rosemary
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- 1/4 tsp mustard powder
- 1/4 tsp paprika
- 1/4 tsp chili flakes
- 1/4 cup all-purpose flour
- 1 tbsp soy sauce
- 1 tbsp hot sauce
- salt and pepper to taste
- garnish: Parmesan cheese, black pepper, fresh parsley
Instructions
- Season diced chicken with salt, Italian seasoning, mustard powder, paprika, and chili flakes.
- In a Dutch oven, melt butter over medium heat; sauté onions, carrots, and celery until softened (5-7 minutes). Add garlic and cook for another 30 seconds.
- Add seasoned chicken; cook until no longer pink. Stir in thyme and rosemary.
- Sprinkle flour over the mixture; stir well to coat.
- Gradually add chicken broth, half-and-half, soy sauce, hot sauce, and rice. Mix thoroughly.
- Bring to a boil briefly; then reduce heat to low and simmer for 15–20 minutes until rice is tender.
- Adjust seasoning with salt and pepper to taste before serving with garnishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 375
- Sugar: 2g
- Sodium: 690mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg