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Creamy Chicken and Rice Soup Recipe

Creamy Chicken and Rice Soup Recipe
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★★★★★

4.7 from 12 reviews

This creamy chicken and rice soup is a comforting, hearty meal perfect for any day. Tender chicken thighs, fresh vegetables, aromatic herbs, and creamy broth combine with long grain white rice cooked directly in the soup for a rich and satisfying dish. Enhanced with a touch of spice from chili flakes and hot sauce, and finished with Parmesan cheese and fresh parsley, this soup balances warmth, creaminess, and flavor in every bowl.

Ingredients

Scale

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 Herbs

  • 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

Liquids and Other Ingredients

  • 3 Tbsp. unsalted butter
  • 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, shaved
  • Black pepper
  • Fresh parsley, chopped

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 evenly coat the chicken pieces, then set aside.
  2. Sauté Vegetables. Heat a large Dutch oven or soup pot over medium heat. Melt the unsalted butter, then add the diced onion, carrots, and celery. Sprinkle with kosher salt and sauté, stirring occasionally, for 5 to 7 minutes until the vegetables soften. Add minced garlic and cook for another 30 seconds to release aroma.
  3. Cook the Chicken. Add the seasoned chicken pieces to the pot and cook until no longer pink, stirring occasionally. Then mix in freshly chopped thyme and rosemary to infuse the soup with herbaceous flavor.
  4. Add Flour. Sprinkle the all-purpose flour over the chicken and vegetables and stir thoroughly to coat everything. This will help thicken the soup later.
  5. Add Liquids and Rice. Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce while stirring constantly. Add the uncooked long grain white rice and combine well. Increase heat to medium-high and bring the mixture to a boil.
  6. Simmer the Soup. Once boiling, reduce heat to low and let the soup simmer uncovered. Stir frequently to prevent the rice from sticking. Allow the soup to cook 15 to 20 minutes, or until the rice is tender and the soup has thickened—a creamy consistency will develop as the rice starch releases.
  7. Adjust and Serve. Taste the soup and adjust seasoning with extra hot sauce, salt, or pepper if desired. Ladle the soup into bowls and garnish with shaved Parmesan cheese, freshly ground black pepper, and chopped parsley before serving.

Notes

  • The rice cooks directly in the soup and absorbs much of the broth, helping to naturally thicken the soup. If it becomes too thick, thin it with additional chicken broth or water, especially when reheating leftovers.
  • For a spicier kick, increase the amount of chili flakes or hot sauce according to preference.
  • Use fresh herbs for the best flavor, but dried thyme and rosemary can be substituted at about one-third the amount.
  • Ensure frequent stirring during simmering to avoid rice sticking to the pot’s bottom.
  • This soup keeps well refrigerated for up to 3 days and freezes well for up to 2 months.

Nutrition

Keywords: chicken soup, creamy chicken soup, chicken and rice soup, comforting soup, hearty soup, easy dinner recipe

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