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Creamy Chicken and Rice Soup Recipe

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★★★★★

5 from 78 reviews

This Creamy Chicken and Rice Soup is a comforting, hearty dish featuring tender chicken thighs, aromatic herbs, fresh vegetables, and creamy broth thickened naturally with cooked rice. Perfect for cozy dinners, this soup combines the savory flavors of seasoned chicken, vegetables sautéed in butter, and a touch of spice from paprika and chili flakes, all simmered together to create a rich, satisfying meal.

Ingredients

Scale

Chicken and Seasoning

  • 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

  • 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
  • 1 Tbsp. fresh rosemary, chopped

Soup Base

  • 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, freshly ground
  • Fresh parsley, chopped

Instructions

  1. Season the Chicken: Place the diced chicken thighs in a medium-sized mixing bowl. Add kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to evenly coat the chicken pieces. Set aside to marinate briefly.
  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. Add kosher salt to taste. Sauté the vegetables, stirring occasionally, for about 5-7 minutes until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Cook the Chicken: Add the seasoned chicken pieces to the pot and cook until they are no longer pink, stirring occasionally to ensure even cooking. Stir in the fresh thyme and rosemary to infuse the mixture with their flavors.
  4. Add Flour: Sprinkle the all-purpose flour over the chicken and vegetables, stirring thoroughly to coat everything. This helps thicken the soup later.
  5. Add Liquids and Rice: Gradually pour in the chicken broth, half and half, soy sauce, and hot sauce while stirring continuously. Add the uncooked long grain white rice and stir again to distribute evenly. Increase the heat to medium-high and bring the soup to a gentle boil.
  6. Simmer the Soup: Once boiling, reduce the heat to low to maintain a simmer. Cook the soup, stirring frequently, for about 15-20 minutes, or until the rice is fully cooked and the soup has thickened. Stirring frequently helps prevent the rice from sticking to the bottom of the pot.
  7. Adjust Seasonings and Serve: Taste the soup and adjust seasoning with additional hot sauce, salt, and pepper as desired. Ladle the soup into bowls and garnish with shaved Parmesan cheese, freshly ground black pepper, and chopped fresh parsley. Serve warm and enjoy.

Notes

  • The rice is cooked directly in the soup, which causes it to absorb a lot of broth and release starch, naturally thickening the soup.
  • If the soup becomes too thick, especially when reheating leftovers, add additional chicken broth or water to reach your desired consistency.
  • Adjust the amount of hot sauce to control the spice level according to your preference.
  • Using bone-in chicken thighs with skin can add more flavor but will require longer cooking and deboning.
  • For a dairy-free version, substitute the half and half with coconut milk or a non-dairy cream alternative.

Keywords: Creamy Chicken Soup, Chicken and Rice Soup, Comfort Food, Homemade Soup, Chicken Thighs Soup, Creamy Soup

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