Creamy Chicken and Rice Soup 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 Directions: Season the chicken: In a medium bowl, toss the diced chicken pieces with kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Set aside. Sauté the vegetables: In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onions, carrots, and celery. Season with salt and sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional 30 seconds. Cook the chicken: Add the seasoned chicken pieces to the pot and cook until no longer pink. Stir in the fresh thyme and rosemary. Thicken the soup: Sprinkle the flour over the chicken and vegetables, stirring to coat evenly. Cook for 1-2 minutes. Add the liquids: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce. Stir well. Add in the uncooked rice, stir again, and bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer for 15-20 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pot. Adjust the consistency: If the soup becomes too thick, add additional broth or water to reach your desired consistency, especially when reheating leftovers. Taste and serve: Adjust the seasoning with salt, pepper, and more hot sauce if desired. Ladle the soup into bowls and garnish with shaved Parmesan, freshly cracked black pepper, and fresh parsley. Enjoy! Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 400 kcal per serving | Servings: 6 servings This Creamy Chicken and Rice Soup is the perfect combination of rich, creamy comfort and hearty ingredients. Made with tender chicken thighs, fresh herbs like thyme and rosemary, and a flavorful broth thickened with rice, this soup is ideal for warming up on cold nights. The addition of garlic, soy sauce, and a hint of hot sauce brings a delicious depth of flavor, making each spoonful more satisfying than the last. Serve this soup with a garnish of freshly shaved Parmesan, cracked black pepper, and a sprinkle of parsley for a bright finish. Whether you're making it for a weeknight dinner or prepping meals for the week, this soup is sure to become a family favorite!
