Description
A comforting creamy chicken and rice soup perfect for cozy meals, featuring tender chicken thighs, fresh vegetables, and rich flavors in a hearty broth.
Ingredients
Scale
- 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
- 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
- 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
- Melt butter in a large pot over medium heat.
- Add onion carrots celery and garlic sauté until softened about 5 minutes.
- Stir in thyme rosemary Italian seasoning mustard powder paprika chili flakes salt and pepper.
- Add chicken pieces and cook until no longer pink.
- Sprinkle flour over mixture and stir to combine cook 1-2 minutes.
- Gradually add chicken broth stirring constantly to avoid lumps.
- Bring to a boil then reduce heat to simmer.
- Add rice cover and simmer until rice is tender about 18-20 minutes.
- Stir in half and half soy sauce and hot sauce heat through do not boil.
- Adjust seasoning garnish with Parmesan cheese black pepper and fresh parsley before serving.
Notes
- For extra creaminess use heavy cream instead of half and half
- Adjust the hot sauce to your preferred spice level
- Leftover soup keeps well refrigerated for 3 days or frozen for up to 2 months
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmered
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg