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