Description
A comforting and creamy chicken and rice soup made with tender chicken thighs, fresh vegetables, aromatic herbs, and a touch of spice. This hearty soup is thickened naturally by cooking the rice directly in the broth, creating a warm and satisfying meal perfect for any day.
Ingredients
Scale
Chicken and Seasoning
- 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 Aromatics
- 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
Soup Base and Rice
- 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
- Black pepper
- Fresh parsley
Instructions
- Season the Chicken: Place the diced chicken pieces in a medium sized mixing bowl. Add the kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir thoroughly to coat the chicken evenly. Set aside to marinate briefly.
- Sauté Vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the unsalted butter and add in the diced onions, carrots, and celery. Season with kosher salt to taste. Sauté the vegetables, stirring occasionally, for 5 to 7 minutes until they begin to soften.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to let it burn.
- Cook Chicken: Add the seasoned chicken pieces to the pot and cook, stirring occasionally, until the chicken is no longer pink inside.
- Add Herbs: Stir in the chopped fresh thyme and rosemary to infuse the soup with aromatic flavors.
- Incorporate Flour: Sprinkle the all-purpose flour over the chicken and vegetables, stirring well to coat everything evenly. This will help thicken the soup as it cooks.
- Add Liquids and Rice: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce while stirring to combine. Add the uncooked long grain white rice and stir well to distribute.
- Simmer Soup: Increase the heat to medium-high to bring the soup to a boil, then reduce to low heat to simmer. Allow the soup to cook gently for 20 minutes, stirring frequently to prevent the rice from sticking to the bottom. The rice will cook through and release starch, thickening the soup.
- Season and Serve: Taste the soup and adjust the seasoning with more hot sauce, salt, or pepper as desired. Ladle the soup into bowls and garnish with shaved Parmesan cheese, freshly ground black pepper, and chopped fresh parsley before serving.
Notes
- Storage: Keep the soup refrigerated in an airtight container for up to 4 days.
- Broth Adjustment: Since rice absorbs a lot of broth and thickens the soup, add extra broth or water when reheating if a thinner consistency is preferred.
- Rice Cooking: Stir frequently while simmering to prevent rice from sticking to the pot’s bottom.
- Make it Spicy: Adjust the amount of hot sauce and chili flakes to suit your desired spice level.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
