Description
Creamy Chicken and Rice Soup is a hearty, soul-warming bowl of comfort. Tender chicken thighs, fresh vegetables, and fragrant herbs simmer with rice in a rich, creamy broth. It’s the perfect quick homemade soup for busy nights or chilly weekends, bringing cozy flavor without the fuss.
Ingredients
680 g boneless, skinless chicken thighs (1½ lb), bite-sized pieces
1 tsp kosher salt
1 tsp Italian seasoning
¼ tsp mustard powder
¼ tsp paprika
¼ tsp chili flakes
3 tbsp unsalted butter
1 medium yellow onion, diced
3 large carrots, peeled and diced
3 celery stalks, diced
4 garlic cloves, minced
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
¼ cup all-purpose flour
6 cups chicken broth
1 cup half-and-half
1 tbsp soy sauce
1 tbsp hot sauce
1 cup uncooked long grain white rice
Salt and pepper, to taste
Garnish: Shaved Parmesan, fresh parsley, cracked black pepper
Instructions
Season the chicken: Toss chicken thighs with salt, Italian seasoning, mustard powder, paprika, and chili flakes.
Sauté vegetables: Melt butter in a large soup pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Sauté for 5–7 minutes until softened.
Add garlic: Stir in minced garlic and cook for 30 seconds.
Cook chicken: Add seasoned chicken to the pot. Cook 4–5 minutes until no longer pink.
Add herbs and flour: Stir in thyme and rosemary. Sprinkle flour over mixture, stirring to coat.
Add liquids and rice: Slowly pour in chicken broth, half-and-half, soy sauce, and hot sauce, stirring. Add rice and bring to a gentle boil.
Simmer: Reduce heat to low. Simmer uncovered for 15–20 minutes, stirring frequently, until rice is tender and soup thickens.
Taste and serve: Adjust seasoning. Ladle into bowls, garnish with shaved Parmesan, parsley, and cracked pepper. Serve hot.
Notes
Stir frequently to prevent rice from clumping or sticking.
Add extra half-and-half or cream cheese for a richer soup.
Thin with extra broth or milk when reheating if soup becomes too thick.
For dairy-free, use coconut milk or almond milk and olive oil instead of butter.
Use rotisserie chicken to save time—add it when you add the broth and rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup/Main Course
- Method: Stovetop
- Cuisine: American Comfort Food