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 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
- 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
- Place chicken pieces in a bowl and toss with kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Set aside.
- Heat butter in a large Dutch oven or soup pot over medium heat. Add onion, carrots, and celery; sauté 5-7 minutes until softened. Add garlic and stir for 30 seconds.
- Add seasoned chicken and cook until no longer pink. Stir in thyme and rosemary.
- Add flour and stir to coat vegetables and chicken.
- Slowly pour in chicken broth, half and half, soy sauce, and hot sauce. Stir in uncooked rice.
- Bring to a boil over medium-high heat, then reduce to low and simmer until rice is cooked and soup thickens, about 15-20 minutes. Stir frequently to prevent sticking.
- Taste and adjust seasoning with salt, pepper, or additional hot sauce as desired.
- Ladle into bowls and garnish with Parmesan, black pepper, and fresh parsley before serving.
Notes
- Since the rice cooks in the soup, it thickens naturally. Add more broth or water if needed, especially when reheating leftovers.
- Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American