Creamy Chicken and Rice Soup Recipe

Introduction

This creamy chicken and rice soup is a comforting meal perfect for any day you need a warm and hearty dish. Packed with tender chicken, fresh vegetables, and a rich broth thickened with rice, it’s both satisfying and flavorful.

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

Instructions

1. Step 1: In a medium mixing bowl, combine the chicken pieces with the kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to coat evenly and set aside.
2. Step 2: Heat a large Dutch oven or soup pot over medium heat. Melt the butter, then add the diced onion, carrots, and celery. Season with a pinch of kosher salt and sauté, stirring occasionally, for 5-7 minutes until vegetables soften.
3. Step 3: Add the minced garlic to the pot and stir for about 30 seconds until fragrant.
4. Step 4: Add the seasoned chicken pieces to the pot and cook until no longer pink, stirring occasionally.
5. Step 5: Stir in the chopped fresh thyme and rosemary.
6. Step 6: Sprinkle the flour over the chicken and vegetables, stirring well to coat everything evenly.
7. Step 7: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce while stirring to combine.
8. Step 8: Add the uncooked rice and stir once more. Increase heat to medium-high and bring the soup to a boil.
9. Step 9: Reduce heat to low and simmer gently for 15-20 minutes, stirring frequently to prevent rice from sticking, until the rice is cooked and the soup has thickened.
10. Step 10: Taste the soup and adjust seasoning with salt, pepper, or more hot sauce as desired. Serve garnished with shaved Parmesan, freshly ground black pepper, and chopped parsley.

Tips & Variations

• If you prefer a thinner soup, add extra chicken broth or water, especially when reheating leftovers, as the rice absorbs a lot of liquid.
• For extra creaminess, swap half and half with heavy cream.
• Feel free to substitute chicken thighs with breasts if you prefer leaner meat, though thighs stay juicier.
• Add more vegetables like peas or corn for added color and nutrition.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Because the rice thickens the soup, you may want to stir in some additional broth or water when reheating to reach your desired consistency. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice can be used but requires a longer cooking time. It’s best to cook the brown rice separately before adding it to the soup to avoid overcooking the chicken and vegetables.

Is it possible to make this soup dairy-free?

Yes, substitute the half and half with coconut milk or your favorite dairy-free cream alternative and use a dairy-free butter or oil to sauté the vegetables.

Creamy Chicken and Rice Soup Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 104 reviews

This Creamy Chicken and Rice Soup is a comforting and hearty meal featuring tender chicken thighs, fresh vegetables, and long grain rice simmered in a flavorful broth enriched with half and half. Perfect for cozy days, this soup combines aromatic herbs, a touch of heat, and creamy texture for a satisfying dish that’s easy to prepare in one pot.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 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 Herbs

• 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 Other Ingredients

• 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 or grated
• Black pepper
• Fresh parsley, chopped

Instructions

1. Season the Chicken: Place the diced chicken pieces in a medium-sized mixing bowl. Add kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to evenly coat the chicken with the spices. Set aside while preparing the vegetables.
2. Sauté the Vegetables: Heat a large Dutch oven or heavy soup pot over medium heat. Melt the unsalted butter, then add diced onions, carrots, and celery along with a pinch of kosher salt. Cook the vegetables, stirring occasionally, for 5-7 minutes until they start to soften. Add minced garlic and stir for about 30 seconds until fragrant.
3. Cook the Chicken: Add the seasoned chicken pieces to the pot with the sautéed vegetables. Cook until the chicken is no longer pink in the center, stirring occasionally to ensure even cooking. Then stir in the fresh thyme and rosemary to infuse the soup with herbal aroma.
4. Add Flour: Sprinkle all-purpose flour over the chicken and vegetables, stirring well to coat everything evenly. This will help thicken the soup as it cooks.
5. Add Liquids and Rice: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce, stirring continuously to combine. Then add the uncooked long grain white rice and mix well. Increase the heat to medium-high and bring the soup to a gentle boil.
6. Simmer the Soup: Reduce heat to low to maintain a simmer. Cook the soup for approximately 15-20 minutes, stirring frequently to prevent the rice from sticking to the bottom. The rice will absorb the broth and release starches, thickening the soup while becoming tender.
7. Adjust Seasonings and Serve: Taste the soup and add additional hot sauce, salt, or pepper as desired. Ladle the soup into bowls and garnish with shaved Parmesan cheese, freshly cracked black pepper, and chopped fresh parsley. Enjoy your creamy and flavorful chicken and rice soup.

Notes

• The rice cooks directly in the soup, thickening it as it releases starch. If the soup thickens too much or after reheating, add more chicken broth or water to adjust consistency.
• Use fresh herbs for the best flavor, but dried thyme and rosemary can substitute if fresh isn’t available.
• For a spicier soup, increase the amount of chili flakes or hot sauce according to your taste preference.
• Leftovers store well in the refrigerator for up to 3 days and can be gently reheated on the stovetop or microwave.
• If you prefer a lower-fat version, you can substitute half and half with whole milk, though the soup may be less creamy.

Keywords: creamy chicken soup, chicken and rice soup, easy chicken soup, comfort food soup, one pot soup, homemade chicken soup