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Creamy Chicken and Rice Soup

This Creamy Chicken and Rice Soup is a warm, comforting dish perfect for chilly evenings. Made with tender chicken, wholesome rice, and a rich, creamy broth, it's a family favorite that is easy to prepare.
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Préparation 10 minutes
Cuisson 30 minutes
Temps total 40 minutes
Portions: 6 servings
Plat: Comfort Food, Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Préparation Notes

Ingrédients
  

Main Ingredients
  • 1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces Can substitute with chicken breasts or rotisserie chicken.
  • 1 tsp kosher salt
  • 1 tsp Italian seasoning
  • 1/4 tsp mustard powder
  • 1/4 tsp paprika
  • 1/4 tsp chili flakes Adjust to taste.
  • 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 Can use dried if fresh is unavailable.
  • 1 Tbsp fresh rosemary, chopped Can use dried if fresh is unavailable.
  • 1/4 cup all-purpose flour Use gluten-free flour for a gluten-free option.
  • 6 cups chicken broth
  • 1 cup half-and-half Can substitute with heavy cream or a non-dairy alternative.
  • 1 Tbsp soy sauce
  • 1 Tbsp hot sauce Optional for heat.
  • 1 cup long-grain white rice, uncooked Substitute with brown rice or quinoa, adjusting cooking time.
Garnish
  • Parmesan cheese, black pepper, fresh parsley For serving.

Préparation
 

Preparation
  1. Gather all your ingredients and wash and chop the vegetables.
Seasoning and Sautéing
  1. Heat a Dutch oven over medium heat, add butter, and sauté onions, carrots, and celery for 5-7 minutes.
  2. Add garlic and sauté for an additional 30 seconds.
  3. Add seasoned chicken pieces and cook until no longer pink, about 5-6 minutes.
Building the Soup
  1. Stir in thyme and rosemary.
  2. Add flour and stir continuously for 1 minute.
  3. Pour in chicken broth and half-and-half, stirring to combine.
  4. Add uncooked rice, bring to a boil, then reduce heat to low and simmer until rice is tender, about 15-20 minutes.
Finishing Touches
  1. Taste and adjust seasoning with salt, pepper, or additional hot sauce.
  2. Ladle soup into bowls and garnish with Parmesan cheese, black pepper, and parsley.

Notes et conservation

Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Can freeze for 2-3 months. Reheat gently on the stove.