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Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup

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Creamy Chicken and Rice Soup made with tender chicken, fresh veggies, rice, and a rich, creamy broth. The rice cooks directly in the soup, adding body and a comforting thickness that makes each spoonful hearty and delicious.

  • Total Time: 45 minutes
  • Yield: 10 servings

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

  1. Place the diced chicken pieces in a medium bowl. Add salt, Italian seasoning, mustard powder, paprika, and chili flakes; stir to coat and set aside.
  2. Heat a large Dutch oven or soup pot over medium heat. Melt the butter, then add onions, carrots, and celery with a pinch of salt. Sauté for 5–7 minutes, stirring occasionally.
  3. Add the garlic and cook for another 30 seconds, stirring frequently.
  4. Add the seasoned chicken pieces and cook until no longer pink. Stir in thyme and rosemary.
  5. Sprinkle the flour over the mixture and stir to coat evenly.
  6. Slowly pour in the chicken broth, half & half, soy sauce, and hot sauce. Add the rice and stir to combine.
  7. Increase heat to medium-high and bring to a gentle boil. Reduce heat to low and simmer for 15–20 minutes, stirring often, until rice is tender and the soup thickens.
  8. Taste and adjust seasoning with more hot sauce, salt, or pepper as needed.
  9. Ladle the soup into bowls and garnish with Parmesan cheese, black pepper, and parsley. Serve warm.

Notes

  • The rice thickens the soup as it cooks. Add extra broth or water to thin it out if needed, especially when reheating leftovers.
  • Store in an airtight container in the refrigerator for up to 4 days.
  • Use rotisserie chicken and pre-cooked rice for a quick shortcut version.
  • Author: lily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://us.lillyrecipes.com/creamy-chicken-and-rice-soup/