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chicken rice soup in a bowl garnished with parmesan cheese, black pepper and fresh parsley.
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Creamy Chicken and Rice Soup

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!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 servings
Calories 299kcal

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

  • Place the diced chicken pieces in a medium sized mixing bowl. Add the salt, Italian seasoning, mustard powder, paprika and chili flakes and stir to coat the chicken. Set aside.
    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
  • Heat a large Dutch oven or soup pot over medium heat. Melt the butter and then add in the onions, carrots and celery. Add kosher salt to taste. Saute, stirring occasionally, for 5-7 minutes. Add the garlic and stir for another 30 seconds or so.
    3 Tbsp. butter, unsalted, 1 medium yellow onion, diced, 3 large carrots, peeled and diced, 3 stalks celery, diced, 4 cloves garlic, minced
  • Add the seasoned chicken pieces and cook until no longer pink. Then stir in the thyme and rosemary.
    1 Tbsp. fresh thyme, chopped, 1 Tbsp. fresh rosemary, chopped
  • Add the flour and stir to coat the vegetables and chicken pieces.
    1/4 cup all purpose flour
  • Slowly pour in the chicken broth, half & half, soy sauce and hot sauce. Then add in the rice and stir. Turn the heat up to medium-high to bring to a boil and then turn the heat back down to low to simmer the soup until the rice cooks and the soup thickens, ~15-20 minutes. Be sure to stir frequently so the rice doesn't stick to the bottom of the pot.
    6 cups chicken broth, 1 cup half and half, 1 Tbsp. soy sauce, 1 Tbsp. hot sauce, 1 cup long grain white rice, uncooked
  • Note: Since this soup is made with the rice cooked directly in the soup, the rice absorbs a lot of the broth and the starch released from the rice thickens the soup. Add more broth or water as desired to thin out the soup, especially when reheating leftovers.
  • Taste the soup, add more hot sauce, salt, pepper, etc. Ladle soup into bowls and garnish with shaved Parmesan, black pepper and fresh parsley and enjoy.
    garnish: Parmesan cheese, black pepper, fresh parsley, salt and pepper, to taste

Video

Notes

  • Storage: keep in the refrigerator in an air-tight container for up to 4 days. 

Nutrition

Serving: 1bowl | Calories: 299kcal | Carbohydrates: 24g | Protein: 17g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 65mg | Fiber: 2g | Sugar: 4g | Vitamin C: 5mg | Iron: 1mg