Description

This Creamy Chicken and Rice Soup is a comforting and hearty dish featuring tender chicken thighs, aromatic vegetables, and creamy broth thickened with cooked rice. Infused with fresh herbs and a hint of heat from chili flakes and hot sauce, it’s perfect for a cozy meal any day of the year.

Ingredients

Scale

Chicken and Seasoning

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 Additions

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, shaved
Black pepper
Fresh parsley, chopped

Instructions

Season the Chicken: Place the diced chicken thighs in a medium mixing bowl. Add kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to coat all chicken pieces evenly and set aside to absorb flavors.
Sauté Vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the unsalted butter and add diced onions, carrots, and celery. Season with kosher salt to taste. Sauté the vegetables for 5 to 7 minutes until softened, stirring occasionally. Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
Cook Chicken and Add Herbs: Add the seasoned chicken pieces to the pot. Cook until the chicken is no longer pink, stirring frequently to ensure even cooking. Stir in fresh thyme and rosemary to infuse the soup with herbal aroma.
Add Flour: Sprinkle the all-purpose flour over the chicken and vegetables. Stir thoroughly to coat everything in the flour, which will help thicken the soup later.
Add Liquids and Rice: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce while stirring continuously to blend the ingredients smoothly. Add the uncooked long grain white rice and stir to combine.
Simmer the Soup: Increase the heat to medium-high and bring the soup to a boil. Then reduce heat to low and let it simmer gently for 15 to 20 minutes, stirring frequently to prevent rice from sticking to the bottom. The soup will thicken as the rice cooks and releases its starch.
Adjust Consistency and Seasoning: If the soup becomes too thick, add extra chicken broth or water to reach desired consistency, especially when reheating. Taste and adjust seasoning by adding more hot sauce, salt, or black pepper according to preference.
Serve and Garnish: Ladle the creamy chicken and rice soup into bowls. Top with shaved Parmesan cheese, a sprinkle of black pepper, and freshly chopped parsley for a fresh, savory finish. Enjoy hot.

Notes

Cooking the rice directly in the soup thickens it naturally as the starch is released, but feel free to add more broth or water if you prefer a thinner consistency.
Use boneless, skinless chicken thighs for juicier, more flavorful meat compared to breasts.
Fresh herbs like thyme and rosemary elevate the flavor, but dried herbs can be substituted if fresh aren’t available.
Adjust the level of heat by modifying the amount of chili flakes and hot sauce to your taste.
Leftovers keep well and reheat nicely, just stir in extra broth or water to thin as needed.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: creamy chicken soup, chicken and rice soup, comfort food soup, hearty chicken soup, creamy rice soup