Description
Creamy Chicken and Rice Soup is the epitome of comfort food, perfect for chilly evenings or family gatherings. This hearty dish features tender chicken thighs, an array of fresh vegetables, and fluffy rice, all enveloped in a velvety broth that warms both the body and soul. Easy to prepare and rich in flavor, this soup stands out as a crowd favorite. With a blend of aromatic herbs and spices, it not only satisfies hunger but also nourishes you with wholesome ingredients. Whether enjoyed on its own or paired with crusty bread, this creamy delight is sure to become a staple in your kitchen.
Ingredients
Scale
- 1 1/2 lb 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
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- 1/4 tsp mustard powder
- 1/4 tsp paprika
- 1/4 tsp chili flakes
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh rosemary, chopped
- 1/4 cup all-purpose flour
Instructions
- In a mixing bowl, season diced chicken thighs with salt, Italian seasoning, mustard powder, paprika, and chili flakes.
- In a large Dutch oven over medium heat, melt the butter and sauté onions, carrots, celery, and garlic until softened.
- Add the seasoned chicken to the pot and cook until no longer pink.
- Sprinkle flour over the mixture; stir to coat evenly.
- Gradually add chicken broth and half-and-half; then stir in uncooked rice.
- Bring to a boil, reduce heat, and simmer for 15-20 minutes until rice is tender.
- Adjust seasoning as needed before serving with optional garnishes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 456
- Sugar: 4g
- Sodium: 840mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 98mg