Creamy Chicken and Rice Soup

This creamy chicken and rice soup transforms simple ingredients into a comforting masterpiece that's perfect for chilly evenings or whenever you need a bowl of something nourishing. The rice cooks directly in the broth, creating a naturally thick and satisfying texture while absorbing all those savory flavors.

I first made this soup during a particularly brutal winter when my family was battling seasonal colds. The combination of tender chicken, aromatic herbs, and comforting rice was exactly what we needed. Now it's our go-to remedy whenever someone feels under the weather or we simply need some comfort food.

Ingredients

• Chicken thighs: using thighs instead of breast meat provides richer flavor and stays tender even with longer cooking
• Italian seasoning: this blend saves you from measuring multiple dried herbs while providing balanced flavor
• Mustard powder: adds a subtle tanginess that enhances the savory notes without tasting like mustard
• Fresh herbs: thyme and rosemary bring brightness and complexity that dried herbs simply cannot match
• Long grain white rice: absorbs flavors while releasing starch to naturally thicken the soup
• Half and half: creates the perfect creamy texture without being too heavy like cream
• Soy sauce: provides a depth of umami that elevates the entire soup beyond basic chicken flavor
• Hot sauce: adds a gentle background heat that warms without overwhelming

Step-by-Step Instructions

Season the Chicken:

Mix diced chicken thighs with salt, Italian seasoning, mustard powder, paprika and chili flakes in a bowl until evenly coated. This pre-seasoning step creates much more flavorful chicken than simply adding spices to the pot later. The chicken absorbs the seasonings while you prep the vegetables, giving you better flavor penetration.

Build the Flavor Base:

Melt butter in a Dutch oven over medium heat, then add onions, carrots, and celery with a pinch of salt. Cook for 5-7 minutes until vegetables begin to soften but not brown. Add garlic for just 30 seconds until fragrant. This aromatic foundation creates the essential flavor profile that makes homemade soup so much better than canned versions.

Cook the Chicken:

Add your seasoned chicken pieces to the pot and cook until no longer pink on the outside. Stir in fresh thyme and rosemary. The herbs bloom in the heat, releasing their essential oils and infusing the entire dish with their aromatic compounds. The chicken will finish cooking in the broth, staying perfectly tender.

Create the Thickener:

Sprinkle flour over the chicken and vegetables, stirring continuously to coat everything evenly. Cook for about a minute to remove the raw flour taste. This creates a roux directly in the pot that will give your soup body without needing to make a separate slurry or thickener.

Simmer to Perfection:

Pour in chicken broth, half and half, soy sauce and hot sauce gradually while stirring to prevent lumps. Add uncooked rice and bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, stirring frequently to prevent rice from sticking. The rice releases starch as it cooks, naturally thickening the soup while absorbing all the delicious flavors.

The secret ingredient that truly elevates this soup is the combination of soy sauce and hot sauce. Most people would never guess they're in there, but they provide that mysterious umami depth that makes people ask for your recipe. My children always request this soup when they come home from college, and I believe these unexpected ingredients are what make it so memorable.

Storing Your Soup

This soup thickens considerably as it sits because the rice continues to absorb liquid. When refrigerating leftovers, store in an airtight container for up to 4 days. When reheating, you'll almost certainly need to add additional liquid. I recommend keeping extra chicken broth on hand specifically for this purpose. Add approximately 1/4 cup per portion when reheating to restore the original creamy consistency. The soup actually develops even deeper flavor after a day in the refrigerator.

Making It Ahead

If you plan to make this soup entirely ahead of time, consider cooking the rice separately and adding it to individual portions when serving. This prevents the rice from absorbing too much liquid during storage. Alternatively, you can make the soup through step 4, refrigerate the base, and then add the rice and finish cooking just before serving. This gives you the convenience of advance prep with the perfect texture of freshly made soup.

Variations To Try

For a dairy-free version, substitute the half and half with full-fat coconut milk. The subtle coconut flavor pairs surprisingly well with the herbs and creates the same creamy texture. You can also experiment with different grains instead of white rice. Wild rice creates a more rustic texture and nutty flavor, while barley provides wonderful chewiness. Just adjust cooking times accordingly as heartier grains take longer to cook.

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Frequently Asked Questions

→ How can I make this soup thinner?

To adjust the thickness, simply add more chicken broth or water until the desired consistency is reached. Stir well to combine.

→ Can I use a different type of rice?

Yes, you can substitute with brown rice or wild rice, but note that the cooking time may increase and you might need additional liquid.

→ Is it possible to make this soup dairy-free?

Absolutely! Replace the half-and-half with coconut milk or any plant-based milk alternative for a creamy, dairy-free option.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding broth if needed to adjust consistency.

→ Can I freeze this soup?

You can freeze the soup; however, the rice may become slightly mushy upon reheating. For best results, freeze the soup without the rice and add freshly cooked rice when serving.