Description
Creamy Chicken and Rice Soup is the perfect comforting dish for chilly evenings or busy weeknights. With its rich, creamy broth and tender chunks of chicken combined with fluffy rice, this soup delivers warmth and satisfaction in each bowl. Not only is it easy to prepare in just one pot, but it’s also versatile enough to incorporate your favorite vegetables or herbs.
Ingredients
Scale
- 1 1/2 lb boneless, skinless chicken thighs
- 3 Tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup half and half
- 1 Tbsp soy sauce
- 1 Tbsp hot sauce
- 1 cup long grain white rice, uncooked
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- 1/4 tsp mustard powder
- 1/4 tsp paprika
- 1/4 tsp chili flakes
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh rosemary, chopped
- 1/4 cup all-purpose flour
- 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 large Dutch oven, melt butter over medium heat. Sauté onions, carrots, and celery until softened, then add garlic.
- Add seasoned chicken to the pot; cook until no longer pink.
- Sprinkle flour over the mixture; stir well to coat.
- Pour in chicken broth and half-and-half; add soy sauce and hot sauce. Stir in rice.
- Bring to a boil; reduce heat and let simmer for 15-20 minutes until rice is cooked.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg