Creamy Chicken and Rice Soup

This hearty, creamy chicken and rice soup is packed with tender chicken, vegetables, herbs, and perfectly cooked rice. It’s thick, comforting, and perfect for chilly days or when you need a cozy, nourishing meal.

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Ingredients

• 1 ½ lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tsp kosher salt
• 1 tsp Italian seasoning
• ¼ tsp mustard powder
• ¼ tsp paprika
• ¼ 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
• ¼ 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 black pepper, to taste
• Garnish: Parmesan cheese, freshly cracked black pepper, fresh parsley

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Instructions

1. Season the Chicken
   In a medium bowl, combine the chicken pieces with salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to coat and set aside.
2. Cook the Vegetables
   In a large Dutch oven or soup pot, melt the butter over medium heat. Add onion, carrots, and celery with a pinch of salt. Sauté for 5–7 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
3. Add Chicken and Herbs
   Stir in the seasoned chicken and cook until no longer pink. Mix in the thyme and rosemary.
4. Add Flour
   Sprinkle the flour over the mixture and stir to coat the chicken and vegetables.
5. Build the Soup Base
   Gradually pour in the chicken broth, half and half, soy sauce, and hot sauce. Stir to combine, then add the rice. Increase heat to medium-high and bring to a boil, then reduce to low.
6. Simmer
   Cover and simmer for 15–20 minutes, stirring often so the rice doesn’t stick. The soup will thicken as the rice cooks and absorbs the broth. Add more broth or water as needed to reach desired consistency.
7. Finish and Serve
   Taste and adjust seasonings with more hot sauce, salt, or pepper as needed. Ladle into bowls and garnish with Parmesan, parsley, and black pepper. Serve warm.

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Why You’ll Love This Recipe

• Thick, creamy, and packed with flavor.
• Made in one pot for easy cleanup.
• A filling, balanced meal with protein, grains, and vegetables.
• Comfort food that reheats well for lunches or meal prep.

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Tips

• Stir frequently while the rice cooks to prevent sticking.
• Use freshly grated Parmesan for the best flavor.
• Add more broth if the soup thickens too much, especially when reheating leftovers.
• Use long-grain rice for the right texture—short-grain rice may get mushy.

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Variations and Substitutions

• Protein: Swap chicken thighs for chicken breasts or leftover rotisserie chicken.
• Rice: Try brown rice (increase cooking time), wild rice, or even orzo pasta.
• Creaminess: Use heavy cream for a richer soup, or whole milk for a lighter version.
• Vegetables: Add peas, corn, or spinach for extra color and nutrients.
• Spice level: Adjust chili flakes and hot sauce to your preference.

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FAQs

Can I make this ahead of time?
Yes! Cook the soup and refrigerate for up to 3 days. The rice absorbs liquid as it sits, so add extra broth when reheating.

Can I freeze this soup?
Cream-based soups with rice don’t freeze well. If you want to freeze, cook the base without rice, freeze, then add cooked rice when reheating.

Can I use pre-cooked chicken?
Yes, simply add shredded cooked chicken when you add the broth and rice.

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Serving Suggestions

• Pair with crusty bread, garlic bread, or biscuits.
• Serve with a fresh side salad for a balanced meal.
• Top with extra Parmesan, parsley, or even a drizzle of olive oil for richness.
• Add a squeeze of lemon juice before serving for brightness.