Description
This creamy chicken and rice soup offers a comforting blend of tender chicken thighs, aromatic herbs, and creamy broth thickened by rice cooked directly in the soup. Enhanced with a touch of soy and hot sauce for depth and warmth, it’s a satisfying bowl perfect for chilly days or anytime you crave a hearty, nourishing 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 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
Liquids and Thickening
- 1/4 cup all purpose flour
- 6 cups chicken broth
- 1 cup half and half
- 1 Tbsp. soy sauce
- 1 Tbsp. hot sauce
Grains and Garnishes
- 1 cup long grain white rice, uncooked
- Salt and pepper, to taste
- Garnish: Parmesan cheese, black pepper, fresh parsley
Instructions
- Season the Chicken: Place the diced chicken pieces in a medium bowl. Add salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir to coat evenly and set aside to marinate briefly.
- Sauté Vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the butter, then add the diced onion, carrots, and celery. Season with kosher salt and sauté for 5-7 minutes until the vegetables start to soften. Add minced garlic and cook for an additional 30 seconds while stirring.
- Cook Chicken and Add Herbs: Add the seasoned chicken to the pot. Cook, stirring occasionally, until the chicken is no longer pink. Stir in fresh thyme and rosemary for aromatic flavor.
- Incorporate Flour: Sprinkle the flour over the chicken and vegetables, stirring well to coat everything evenly. Cook briefly to remove the raw flour taste.
- Add Liquids and Rice: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce while stirring. Add the uncooked rice and combine thoroughly.
- Simmer the Soup: Increase heat to medium-high to bring the soup to a boil. Reduce heat to low and simmer for 20 minutes, stirring frequently to prevent rice from sticking and to allow the soup to thicken as the rice cooks fully.
- Final Seasoning and Serving: Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired. Ladle the soup into bowls and garnish with shaved Parmesan cheese, black pepper, and fresh parsley before serving.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Consistency: If the soup thickens too much after sitting or reheating, add extra chicken broth or water to thin it out.
- Rice: Cooking the rice directly in the soup thickens it naturally, creating a creamy texture without needing added cream or thickeners.
- Herbs: Fresh thyme and rosemary add a fragrant herbaceous note; dried can be substituted but reduce quantity by half.
- Heat level: Adjust chili flakes and hot sauce to control the spice level according to preference.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg
