Description
Creamy Chicken and Rice Soup made with chicken, veggies, rice and a creamy broth. The rice cooks right in the soup giving it body & richness!
Ingredients
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
1. Place the diced chicken pieces in a bowl and season with salt, Italian seasoning, mustard powder, paprika and chili flakes.
2. Heat a large pot over medium heat. Melt butter and add onions, carrots and celery. Season with salt and cook 5–7 minutes. Add garlic and stir briefly.
3. Add seasoned chicken and cook until no longer pink. Stir in thyme and rosemary.
4. Sprinkle flour over mixture and coat well.
5. Slowly pour in chicken broth, half & half, soy sauce and hot sauce. Add rice and stir. Bring to a boil then reduce to simmer for 15–20 minutes, stirring often.
6. Taste and adjust seasoning. Serve with Parmesan, black pepper and parsley.
7. Store leftovers up to 4 days and thin with broth when reheating.
Notes
Since rice cooks in the soup, it will continue to absorb broth. Add extra liquid when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American