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Creamy Chicken and Rice Soup Recipe

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★★★★★

4.4 from 37 reviews

This Creamy Chicken and Rice Soup is a comforting, hearty dish perfect for chilly days. Tender chicken thighs are seasoned and cooked with aromatic vegetables, fresh herbs, and a medley of spices, then combined with rice and a creamy broth. The soup simmers to a rich, thick consistency, making it a satisfying meal for the whole family.

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
  • Fresh parsley

Instructions

  1. Season the chicken: Place the bite-sized chicken thighs in a medium mixing bowl. Add kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Toss together to evenly coat the chicken with the spices. Set aside.
  2. Sauté the vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the butter, then add the diced onions, carrots, and celery. Sprinkle with kosher salt to taste. Sauté the mixture, stirring occasionally, for 5 to 7 minutes until softened. Add the minced garlic and stir for an additional 30 seconds to release its aroma.
  3. Cook the chicken: Add the seasoned chicken pieces to the pot and cook until they lose their pink color, indicating they are cooked through. Stir in the fresh thyme and rosemary to infuse the dish with herbal notes.
  4. Thicken the base: Sprinkle the flour over the chicken and vegetables, stirring well to coat everything. This will help thicken the soup as it simmers.
  5. Combine liquids and rice: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce while stirring to incorporate evenly. Add the uncooked rice and stir again. Increase the heat to medium-high until the mixture reaches a boil, then reduce to low to maintain a gentle simmer.
  6. Simmer the soup: Let the soup simmer uncovered for about 15 to 20 minutes, stirring frequently to prevent the rice from sticking to the bottom. The rice will absorb the broth and release starch, thickening the soup naturally. Add more broth or water if you prefer a thinner consistency, especially when reheating leftovers.
  7. Adjust seasoning and serve: Taste the soup and adjust with additional hot sauce, salt, and pepper if desired. Ladle the soup into bowls and garnish with shaved Parmesan cheese, freshly cracked black pepper, and chopped fresh parsley. Serve warm and enjoy.

Notes

  • Cooking the rice directly in the soup thickens the broth thanks to the starch it releases; adjust liquid as needed to suit your preferred consistency.
  • Use fresh herbs like thyme and rosemary to enhance the soup’s flavor profile.
  • Shredding the chicken instead of bite-sized chunks can offer a different texture experience.
  • For a lighter version, substitute half and half with milk or a non-dairy alternative, but the soup may be less creamy.
  • Store leftovers in an airtight container and reheat gently, adding broth or water to loosen the soup if it thickens too much.

Keywords: creamy chicken soup, chicken and rice soup, comforting soup, hearty soup recipe, stovetop chicken soup

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