Description
A comforting and creamy chicken and rice soup made with tender seasoned chicken thighs, fresh vegetables, herbs, and a creamy broth thickened with rice and flour. This hearty soup is perfect for a warming meal and garnished with Parmesan, black pepper, and fresh parsley.
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 Herbs
- 3 Tbsp. butter, unsalted
- 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 and Rice
- 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 the chicken: Place the diced chicken pieces in a medium-sized mixing bowl. Add the salt, Italian seasoning, mustard powder, paprika, and chili flakes and stir to coat the chicken evenly. Set aside.
- Sauté the vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the butter, then add the diced onions, carrots, and celery. Season with kosher salt to taste and sauté, stirring occasionally, for 5 to 7 minutes until the vegetables soften. Add the minced garlic and stir for another 30 seconds.
- Cook the chicken: Add the seasoned chicken pieces to the pot and cook until they are no longer pink in the center. Stir in the chopped thyme and rosemary to infuse flavor.
- Add the flour: Sprinkle the all-purpose flour over the chicken and vegetables, stirring well to coat everything. This will help thicken the soup later.
- Combine liquids and rice: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce while stirring. Add the uncooked long grain white rice and stir to combine. Increase the heat to medium-high to bring the soup to a boil.
- Simmer the soup: Once boiling, reduce the heat to low and simmer the soup gently for 20 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pot. The rice will cook through and release starch, thickening the soup.
- Season and serve: Taste the soup and adjust seasoning with additional hot sauce, salt, or pepper as desired. Ladle the soup into bowls and garnish with shaved Parmesan cheese, freshly cracked black pepper, and chopped fresh parsley. Serve warm and enjoy.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Rice absorbs broth and thickens soup; add extra broth or water to thin soup, especially when reheating.
- Use boneless, skinless chicken thighs for tender, flavorful pieces that hold well in soup.
- Sauté vegetables gently to develop their sweetness without browning.
- Stir soup frequently during simmering to avoid rice sticking and burning on the pot bottom.
- Fresh herbs such as thyme and rosemary add aroma; dried herbs can be substituted using about 1 teaspoon each.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg
