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Creamy Chicken and Rice Soup Recipe

Creamy Chicken and Rice Soup Recipe
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★★★★★

4.8 from 6 reviews

This Creamy Chicken and Rice Soup is a comforting and hearty meal featuring tender chicken, aromatic herbs, and creamy broth with perfectly cooked rice. It’s a flavorful blend of classic seasonings with a slight kick from chili flakes and hot sauce, finished with a garnish of Parmesan cheese and fresh parsley for an irresistible bowl of warmth and richness.

Ingredients

Scale

Chicken and Seasonings

  • 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

  • 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

  1. Season the chicken: Place the diced chicken pieces in a medium-sized mixing bowl. Add the kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to coat all the chicken evenly. Set the bowl aside to marinate briefly while preparing other ingredients.
  2. Sauté the vegetables: Heat a large Dutch oven or soup pot over medium heat. Add the butter and let it melt completely. Then add the diced onion, carrots, and celery, seasoning with additional kosher salt to taste. Sauté the vegetables, stirring occasionally, for about 5-7 minutes until they begin to soften. Add the minced garlic and stir for another 30 seconds until fragrant.
  3. Cook the chicken and add herbs: Add the seasoned chicken pieces to the pot with the vegetables. Cook, stirring occasionally, until the chicken is no longer pink on the outside. Then stir in the chopped fresh thyme and rosemary to infuse the mixture with herbal aroma.
  4. Add flour to thicken: Sprinkle the flour over the chicken and vegetables in the pot. Stir thoroughly to coat the ingredients evenly. This will help thicken the soup as it cooks.
  5. Add liquids and rice: Slowly pour in the chicken broth, followed by the half and half, soy sauce, and hot sauce while stirring to combine. Add the uncooked long grain white rice and mix it through the soup. Increase heat to medium-high and bring the soup to a gentle boil.
  6. Simmer the soup: After boiling, reduce heat to low to maintain a gentle simmer. Cook for 15-20 minutes or until the rice is tender and the soup has thickened. Stir the soup frequently during this time to prevent the rice from sticking to the bottom of the pot.
  7. Adjust consistency and season: Because the rice absorbs much of the liquid and releases starch, the soup thickens as it cooks. If the soup is too thick, add additional broth or water to reach your desired consistency, especially when reheating leftovers. Taste the soup and adjust the seasoning with more hot sauce, salt, or pepper if needed.
  8. Serve and garnish: Ladle the creamy chicken and rice soup into bowls. Garnish each serving with shaved Parmesan cheese, freshly ground black pepper, and chopped fresh parsley. Serve hot and enjoy the comforting flavors.

Notes

  • For a lighter version, substitute half and half with whole milk or use low-fat dairy alternatives.
  • To make the soup spicier, increase the amount of chili flakes or hot sauce according to your preference.
  • Use freshly chopped herbs for the best flavor, but dried thyme and rosemary can be substituted—reduce quantity to 1 tsp each if dried.
  • If you prefer a thicker soup, cook a bit longer or add an extra tablespoon of flour at step 4.
  • Leftovers can be stored in the refrigerator for up to 3 days; add extra broth when reheating to loosen the consistency.
  • This recipe is not gluten-free due to the flour; to make it gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
  • Long grain white rice is recommended for its texture and cooking time; alternatively, jasmine rice can be used for a fragrant twist.

Nutrition

Keywords: chicken soup, creamy chicken soup, chicken and rice soup, comfort food, easy soup recipe, dinner soup, hearty soup

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