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Creamy Chicken and Rice Soup Recipe

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★★★★★

4.7 from 132 reviews

This creamy chicken and rice soup is a comforting and hearty dish made with tender chicken thighs, aromatic herbs, and vegetables simmered with rice in a rich broth. The soup is thickened naturally by cooking the rice directly in the broth, creating a satisfying texture, and finished with a touch of half and half, soy sauce, and hot sauce for depth of flavor. Perfect for a cozy meal anytime.

Ingredients

Scale

Chicken and Seasonings

  • 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 Aromatics

  • 3 Tbsp. unsalted butter
  • 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 Others

  • 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

  1. Season the Chicken: In a medium mixing bowl, place the diced chicken thighs and add kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to coat the chicken evenly with the seasonings. Set aside to marinate slightly while preparing the other ingredients.
  2. Sauté Vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the unsalted butter, then add diced onions, carrots, and celery. Sprinkle with kosher salt to taste. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften. Add minced garlic and stir for an additional 30 seconds until fragrant.
  3. Cook Chicken: Add the seasoned chicken pieces to the pot. Cook until the chicken is no longer pink inside, stirring to break up pieces and combine with the vegetables evenly. Once cooked through, stir in the fresh chopped thyme and rosemary.
  4. Add Flour: Sprinkle the all-purpose flour over the chicken and vegetables, stirring well to coat everything. This will help thicken the soup as it cooks.
  5. Add Liquids and Rice: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce. Stir to combine. Add the uncooked long grain white rice and stir to distribute the rice evenly in the soup mixture.
  6. Simmer the Soup: Increase the heat to medium-high to bring the soup to a boil, then immediately reduce to low heat to maintain a gentle simmer. Cook uncovered for about 15 to 20 minutes, stirring frequently to prevent the rice from sticking to the bottom. The rice will absorb liquid and thicken the soup.
  7. Final Seasoning and Serve: Taste the soup and adjust seasonings with additional salt, pepper, or hot sauce as desired. Ladle the soup into bowls and garnish with shaved Parmesan cheese, freshly cracked black pepper, and chopped fresh parsley. Serve warm.

Notes

  • Storage: Keep the soup refrigerated in an airtight container for up to 4 days.
  • When reheating leftovers, add extra chicken broth or water to thin the soup if it becomes too thick due to the rice absorbing the liquid.
  • You can adjust the spiciness by varying the amount of chili flakes and hot sauce according to your preference.
  • For a lighter option, substitute half and half with milk or a dairy-free cream alternative.

Keywords: creamy chicken soup, chicken and rice soup, comforting soup recipe, easy chicken soup, creamy rice soup, one pot soup

Find it online: https://kitchenwithkai.com/creamy-chicken-and-rice-soup-recipe/