Description
Creamy Chicken and Rice Soup made with tender chicken, vegetables, rice, and a rich, comforting broth cooked all in one pot.
Ingredients
Scale
- 1 1/2 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- 1/4 teaspoon mustard powder
- 1/4 teaspoon paprika
- 1/4 teaspoon chili flakes
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup half and half
- 1 tablespoon soy sauce
- 1 tablespoon hot sauce
- 1 cup long-grain white rice, uncooked
- Salt and black pepper, to taste
- Parmesan cheese, for garnish
- Fresh parsley, for garnish
Instructions
- Season chicken with salt, Italian seasoning, mustard powder, paprika, and chili flakes, then set aside.
- Melt butter in a large pot over medium heat and cook onion, carrots, and celery until softened.
- Add garlic and cook briefly, then add chicken and cook until no longer pink.
- Stir in thyme and rosemary, then sprinkle in flour and stir to coat.
- Slowly add chicken broth, half and half, soy sauce, and hot sauce.
- Add rice, bring to a boil, reduce to a simmer, and cook until rice is tender, stirring often.
- Season with salt and pepper to taste and serve with desired garnishes.
Notes
- Rice absorbs liquid as the soup rests, so add more broth when reheating.
- Store leftovers in the refrigerator for up to four days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 299
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 65mg