Description
Creamy Chicken and Rice Soup brings comfort straight from Grandma’s kitchen, blending tender chicken, hearty rice, and a silky broth that warms souls on chilly days. Rich with herbs and vegetables, this classic soup invites you to savor each spoonful of home-style goodness.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (680 grams) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup long grain white rice, uncooked
- 6 cups chicken broth
Vegetables and Aromatics:
- 1 medium yellow onion, diced
- 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
Seasonings and Additional Ingredients:
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon mustard powder
- ¼ teaspoon paprika
- ¼ teaspoon chili flakes
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1 cup half and half
- 1 tablespoon soy sauce
- 1 tablespoon hot sauce
- Salt and pepper, to taste
Garnish:
- Parmesan cheese
- Black pepper
- Fresh parsley
Instructions
- Prepare the chicken by combining diced pieces with kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes in a medium mixing bowl. Allow the flavors to meld while preparing other ingredients.
- Heat butter in a large Dutch oven or soup pot over medium temperature. Introduce diced onions, carrots, and celery, seasoning with a pinch of salt. Sauté for 5-7 minutes until vegetables become tender and translucent.
- Add minced garlic to the vegetable mixture and cook for 30 seconds, releasing its aromatic essence without burning.
- Transfer seasoned chicken pieces into the pot, cooking until the meat turns completely opaque and loses its pink coloration. Incorporate fresh thyme and rosemary, stirring to distribute herbs evenly.
- Dust the chicken and vegetable mixture with flour, ensuring each component receives an even coating. Toast the flour for 1-2 minutes to eliminate raw flour taste and create a robust flavor foundation.
- Gradually introduce chicken broth, half and half, soy sauce, and hot sauce into the pot. Blend thoroughly to create a smooth, cohesive liquid base.
- Incorporate uncooked rice, stirring to distribute evenly. Increase heat to medium-high and bring the liquid to a rolling boil, then reduce temperature to low.
- Simmer the soup for 15-20 minutes, stirring periodically to prevent rice from adhering to the pot’s bottom and to ensure even cooking.
- Monitor soup consistency, adding additional chicken broth or water (60 to 120 milliliters or 2 to 4 fluid ounces) if the mixture becomes too dense.
- Taste and adjust seasoning with additional salt, black pepper, and hot sauce according to personal preference.
- Serve hot, garnishing each bowl with shaved Parmesan cheese, freshly cracked black pepper, and chopped parsley for a vibrant presentation.
Notes
- Perfectly spice the chicken beforehand to infuse deep, rich flavors into every bite of the soup.
- Sautéing vegetables slowly develops a sweet, caramelized base that elevates the overall taste profile.
- Coating chicken and vegetables with flour creates a silky, thickened texture that transforms this soup from watery to wonderfully creamy.
- Stirring frequently while rice cooks prevents burning and ensures even, tender rice throughout the soup.
- Use fresh herbs like thyme and rosemary to add bright, aromatic notes that complement the hearty chicken and rice combination.
- Customize heat levels by adjusting hot sauce and selecting your preferred spice intensity for a personalized soup experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 130 mg