Creamy Chicken and Rice Soup Recipe

Introduction

This Creamy Chicken and Rice Soup is a comforting bowl of warmth, packed with tender chicken, hearty vegetables, and a rich, flavorful broth. It’s perfect for chilly days or whenever you crave a satisfying, homemade soup that feels like a hug in a bowl.

Ingredients

• 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
• 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
• 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, black pepper, fresh parsley

Instructions

1. Step 1: Place the diced chicken pieces in a medium mixing bowl. Add the salt, Italian seasoning, mustard powder, paprika, and chili flakes, then stir to evenly coat the chicken. Set aside.
2. Step 2: Heat a large Dutch oven or soup pot over medium heat. Melt the butter, then add the onions, carrots, and celery. Season with kosher salt to taste. Sauté, stirring occasionally, for 5-7 minutes until vegetables soften.
3. Step 3: Add the garlic and stir for about 30 seconds until fragrant. Then add the seasoned chicken pieces and cook until no longer pink.
4. Step 4: Stir in the fresh thyme and rosemary, mixing well with the chicken and vegetables.
5. Step 5: Sprinkle the flour over the mixture and stir thoroughly, coating the chicken and vegetables to help thicken the soup.
6. Step 6: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce. Add the uncooked rice and stir to combine.
7. Step 7: Increase the heat to medium-high and bring the soup to a boil. Then reduce heat to low and let it simmer for 15-20 minutes, stirring frequently to prevent rice from sticking, until the rice is cooked and the soup has thickened.
8. Step 8: Taste the soup and adjust seasoning with additional hot sauce, salt, or pepper as desired. Serve hot, garnished with shaved Parmesan cheese, freshly ground black pepper, and chopped parsley.

Tips & Variations

• For a lighter version, substitute half and half with whole milk or use a dairy-free alternative like coconut milk.
• Add a handful of spinach or kale toward the end of cooking for extra greens and nutrients.
• If you want a thicker soup, add a bit more flour; for a thinner broth, simply stir in extra chicken broth or water when serving.
• Use jasmine or basmati rice instead of long grain for a different texture and aroma.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding extra broth or water to thin out the soup as the rice will absorb liquid and thicken the soup over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works fine, but thighs tend to stay more tender and flavorful in the soup.

Is it okay to use instant rice for this recipe?

Instant rice is not recommended as it cooks differently and may become mushy in this soup. Stick to uncooked long grain white rice for the best texture.

Creamy Chicken and Rice Soup Recipe

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★★★★★

4.7 from 415 reviews

• Author: lina
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Creamy Chicken and Rice Soup is a comforting and flavorful dish that combines tender, seasoned chicken thighs with a medley of sautéed vegetables, aromatic herbs, and creamy broth. The rice is cooked directly in the soup, allowing it to absorb rich flavors while thickening the broth to a luscious consistency. Garnished with Parmesan cheese and fresh parsley, this hearty soup is perfect for a cozy meal any day of the year.

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Ingredients

Scale 1x2x3x

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 & 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 & Other Ingredients

• 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

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Instructions

1. Season the Chicken: Place the diced chicken thighs in a medium mixing bowl. Add kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to coat all pieces evenly and set aside to let the flavors meld.
2. Sauté Vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the butter, then add diced onions, carrots, and celery. Sprinkle with kosher salt to taste. Sauté, stirring occasionally, for 5-7 minutes until the vegetables begin to soften and the onions turn translucent. Add minced garlic and stir for another 30 seconds until fragrant.
3. Cook Chicken and Herbs: Add the seasoned chicken pieces to the pot and cook, stirring occasionally, until the chicken is no longer pink on the outside. Stir in the fresh thyme and rosemary, mixing well to combine their aromas with the chicken and vegetables.
4. Add Flour: Sprinkle the flour over the chicken and vegetable mixture. Stir thoroughly to coat everything evenly. This will help thicken the soup as it cooks.
5. Add Liquids and Rice: Gradually pour in the chicken broth, followed by the half and half, soy sauce, and hot sauce, stirring continuously to incorporate. Add the uncooked long-grain rice and stir well. Increase heat to medium-high and bring the soup to a gentle boil.
6. Simmer Soup: Once boiling, reduce heat to low to maintain a simmer. Cook the soup, stirring frequently, for 15-20 minutes until the rice is tender and the soup has thickened. Frequent stirring prevents the rice from sticking to the bottom of the pot.
7. Adjust Consistency and Seasoning: Since the rice absorbs much of the broth, the soup thickens naturally. If desired, add more broth or water to achieve your preferred soup consistency, especially when reheating leftovers. Taste the soup and adjust seasoning by adding additional hot sauce, salt, or pepper as needed.
8. Serve and Garnish: Ladle the soup into bowls. Garnish with shaved Parmesan cheese, a sprinkle of black pepper, and fresh chopped parsley. Serve hot and enjoy the comforting flavors.

Notes

• Cooking rice directly in the soup thickens it because the rice releases starch as it cooks. If you prefer a thinner soup, add extra broth or water.
• Stir the soup frequently during simmering to prevent rice from sticking to the pot’s bottom and burning.
• Adjust the heat levels by controlling the amount of hot sauce to suit your taste preferences.
• Use fresh herbs like thyme and rosemary for best flavor, but dried herbs can be substituted in a pinch (use about 1 tsp each).
• Leftovers reheat well and may benefit from additional broth to loosen the texture.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Creamy chicken and rice soup, chicken soup, comfort food, creamy soup, homemade soup, one pot meal, hearty soup