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. 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

Step 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.

Step 2: Heat a large Dutch oven or soup pot over medium heat. Melt butter, then add onions, carrots, and celery. Season with kosher salt and sauté for 5–7 minutes, stirring occasionally. Add garlic and cook for another 30 seconds.

Step 3: Add the seasoned chicken to the pot and cook until no longer pink. Stir in thyme and rosemary.

Step 4: Sprinkle the flour over the chicken and vegetables, stirring to coat everything evenly.

Step 5: Slowly pour in chicken broth, half and half, soy sauce, and hot sauce. Add the uncooked rice and stir. Bring the soup to a boil over medium-high heat, then reduce to low and simmer for 15–20 minutes until rice is cooked and soup thickens. Stir frequently to prevent sticking.

Step 6: Adjust thickness by adding more broth or water if needed, especially when reheating leftovers.

Step 7: Taste and adjust seasoning with additional hot sauce, salt, or pepper as desired. Ladle into bowls and garnish with Parmesan, black pepper, and fresh parsley before serving.

Tips & Variations

Use chicken breasts instead of thighs for a leaner option.

Add a squeeze of lemon juice before serving for a bright finish.

For extra creaminess, stir in a dollop of sour cream or cream cheese just before serving.

Try substituting the long grain rice with wild rice or barley for a different texture.

Adjust the heat by adding more or less chili flakes and hot sauce according to your preference.

FAQs

Can I use different types of rice in this soup?

Yes, you can substitute long grain white rice with brown rice, wild rice, or even barley, but keep in mind that cooking times and textures will vary.

Is this soup freezer-friendly?

This soup can be frozen, but the rice may become softer when reheated. To maintain texture, consider cooking the rice separately and adding it when reheating the soup.