Description
This creamy chicken and rice soup is a comforting and hearty meal featuring tender chicken thighs simmered with aromatic vegetables, fresh herbs, and long grain white rice in a savory broth enriched with half and half. Finished with a touch of soy and hot sauce for depth and a sprinkle of Parmesan and fresh parsley, this soup is perfect for cozy dinners and leftovers.
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 Aromatics
- 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 and Extras
- 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
- Season the Chicken: Place the bite-sized chicken thighs in a medium 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.
- Sauté Vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the butter, then add diced onions, carrots, and celery. Season lightly with kosher salt and sauté, stirring occasionally, for 5 to 7 minutes until vegetables have softened. Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Cook Chicken and Herbs: Add the seasoned chicken pieces to the pot and cook until they are no longer pink in the center. Stir in freshly chopped thyme and rosemary to infuse the soup with herbal aromatics.
- Thicken the Base: Sprinkle the flour over the chicken and vegetable mixture and stir thoroughly to coat and combine, cooking for about 1 to 2 minutes to remove the raw flour taste.
- Add Liquids and Rice: Gradually pour in the chicken broth, half and half, soy sauce, and hot sauce while stirring to combine. Add the uncooked long grain white rice and stir the soup well.
- Simmer the Soup: Increase the heat to medium-high to bring the soup to a gentle boil. Once boiling, reduce heat to low and let it simmer uncovered for 15 to 20 minutes, stirring frequently to prevent rice from sticking to the bottom. The rice will cook through and the soup will thicken as the starches are released.
- Adjust Seasonings and Serve: Taste the soup and adjust seasoning with more salt, pepper, or hot sauce if desired. Ladle the soup into bowls and garnish with shaved Parmesan cheese, freshly ground black pepper, and chopped fresh parsley. Serve hot and enjoy.
Notes
- Since rice is cooked directly in the soup, it absorbs much of the broth and thickens the soup. Add extra chicken broth or water when reheating leftovers if a thinner consistency is preferred.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Stir soup frequently during simmering to prevent rice from sticking and burning on the bottom.
- This soup is versatile and can be adjusted for spice level by modifying the amount of hot sauce and chili flakes.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg
