Description
Creamy Chicken and Rice Soup is the ultimate comfort food, perfect for chilly evenings or cozy family gatherings. This wholesome dish combines tender chicken, hearty vegetables, and creamy broth, creating a rich and satisfying meal in just under an hour.
Ingredients
Scale
- 1 1/2 lb boneless, skinless chicken thighs
- 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
- Season chicken with salt, Italian seasoning, mustard powder, paprika, and chili flakes.
- In a large Dutch oven, melt butter over medium heat; sauté onion, carrots, celery for about 5–7 minutes until softened. Add garlic and stir for an additional 30 seconds.
- Add seasoned chicken to the pot; cook until no longer pink. Stir in thyme and rosemary.
- Sprinkle flour over the mixture; stir to coat.
- Gradually pour in chicken broth and half-and-half; add rice and combine thoroughly.
- Bring to a boil over medium-high heat; reduce to low and simmer for 15–20 minutes until rice is cooked through. Stir frequently.
- Adjust seasoning if necessary; serve garnished with Parmesan cheese and fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 430
- Sugar: 4g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg