Description
Creamy Chicken and Rice Soup is the ultimate comfort food that warms your soul with every spoonful. This hearty one-pot dish features tender chicken, fragrant herbs, and fresh vegetables simmered in a rich, creamy broth. Perfect for chilly evenings or as a wholesome family dinner, this recipe combines ease of preparation with delightful flavors, making cleanup a breeze. Customize it to suit your taste or use up leftover ingredients—this soup is as versatile as it is delicious. Whether served alone or with crusty bread, it promises satisfaction in every bowl.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken thighs
- 3 tbsp unsalted butter
- 1 medium yellow onion
- 3 large carrots
- 3 stalks celery
- 4 cloves garlic
- 6 cups chicken broth
- 1 cup half and half
- 1 cup long grain white rice
- Fresh thyme and rosemary
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- 1/4 tsp mustard powder
- 1/4 tsp paprika
- 1/4 tsp chili flakes
- 1/4 cup all-purpose flour
- Soy sauce and hot sauce to taste
- Salt and pepper to taste
Instructions
- Season chicken with salt, Italian seasoning, mustard powder, paprika, and chili flakes; set aside.
- Melt butter in a Dutch oven over medium heat. Sauté onions, carrots, celery for about 5-7 minutes. Add garlic and sauté until fragrant.
- Add seasoned chicken and cook until no longer pink.
- Sprinkle flour over the mixture; stir well.
- Gradually add chicken broth and half & half; mix in rice.
- Bring to a boil; reduce heat to low and simmer for about 15-20 minutes until rice is tender.
- Adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 85mg