Creamy Chicken and Rice Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/2 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 -
1 tsp kosher salt
03 -
1 tsp Italian seasoning
04 -
1/4 tsp mustard powder
05 -
1/4 tsp paprika
06 -
1/4 tsp chili flakes
07 -
3 Tbsp unsalted butter
08 -
1 medium yellow onion, diced
09 -
3 large carrots, peeled and diced
10 -
3 stalks celery, diced
11 -
4 cloves garlic, minced
12 -
1 Tbsp fresh thyme, chopped
13 -
1 Tbsp fresh rosemary, chopped
14 -
1/4 cup all-purpose flour
15 -
6 cups chicken broth
16 -
1 cup half and half
17 -
1 Tbsp soy sauce
18 -
1 Tbsp hot sauce
19 -
1 cup long-grain white rice, uncooked
20 -
Salt and pepper, to taste
21 -
Garnish: shaved Parmesan cheese, black pepper, fresh parsley
# Instructions:
01 -
In a medium mixing bowl, coat chicken pieces with kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Set aside.
02 -
In a large Dutch oven or soup pot over medium heat, melt butter. Add onions, carrots, and celery with a pinch of kosher salt. Sauté for 5-7 minutes, stirring occasionally. Add garlic and stir for 30 seconds.
03 -
Add seasoned chicken pieces to the pot and cook until no longer pink. Stir in thyme and rosemary.
04 -
Sprinkle flour over the chicken and vegetables, stirring to coat evenly.
05 -
Slowly pour in chicken broth, half and half, soy sauce, and hot sauce. Add uncooked rice and stir to combine. Increase heat to medium-high to bring to a boil, then reduce to low to simmer. Cook for 15-20 minutes, stirring frequently to prevent rice from sticking.
06 -
If soup thickens too much, add more broth or water as needed. Taste and adjust seasoning with hot sauce, salt, and pepper.
07 -
Ladle soup into bowls. Garnish with Parmesan cheese, black pepper, and fresh parsley. Serve warm.
# Notes:
01 -
The rice absorbs broth while cooking, thickening the soup naturally. Add extra broth when reheating leftovers if desired.