Creamy Chicken and Rice Soup Recipe

Introduction

This Creamy Chicken and Rice Soup is a comforting and hearty dish perfect for chilly days. Packed with tender chicken, fresh vegetables, and a rich, flavorful broth, it’s both satisfying and easy to make. Enjoy a warm bowl that tastes like a cozy hug in every spoonful.

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: Place the diced chicken pieces in a medium bowl. Add the kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to coat the chicken evenly; set aside.
2. Step 2: Heat a large Dutch oven or soup pot over medium heat. Melt the butter, then add the onion, carrots, and celery. Season with kosher salt to taste. Sauté, stirring occasionally, for 5 to 7 minutes until vegetables soften.
3. Step 3: Add the minced garlic and stir for about 30 seconds until fragrant.
4. Step 4: Add the seasoned chicken pieces to the pot. Cook until the chicken is no longer pink, then stir in the chopped thyme and rosemary.
5. Step 5: Sprinkle the flour over the mixture and stir thoroughly to coat the chicken and vegetables. This will help thicken the soup.
6. Step 6: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce, stirring as you go. Add the uncooked rice and mix well.
7. Step 7: Increase the heat to medium-high and bring the soup to a boil. Then reduce heat to low and let it simmer for 15 to 20 minutes, stirring frequently to prevent the rice from sticking, until the rice is tender and the soup thickens.
8. Step 8: Taste and adjust seasoning with additional hot sauce, salt, or pepper if desired. Serve the soup hot, garnished with shaved Parmesan, black pepper, and fresh parsley.

Tips & Variations

• If you prefer a thinner soup, add extra chicken broth or water when reheating.
• Swap the chicken thighs for breasts if you prefer leaner meat, but thighs offer more flavor and tenderness.
• For a dairy-free version, substitute half and half with coconut milk or a plant-based cream alternative.
• Add a squeeze of lemon juice just before serving for a fresh, bright note.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to loosen the soup as the rice absorbs liquid and thickens the soup upon standing. Reheat gently on the stove over medium-low heat, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice takes longer to cook and may require additional liquid and extended simmering time. Adjust accordingly to ensure the rice is fully cooked and the soup reaches your desired consistency.

Is it necessary to use fresh herbs?

Fresh thyme and rosemary add brightness and depth, but dried herbs can be used in a pinch. Use about one-third the amount of dried herbs since they are more concentrated.

Creamy Chicken and Rice Soup Recipe

Print Recipe

★★★★★

4.8 from 144 reviews

This Creamy Chicken and Rice Soup is a comforting, hearty dish featuring tender chicken thighs simmered with fresh vegetables, aromatic herbs, and creamy half and half. The rice cooks directly in the soup, absorbing flavors and naturally thickening the broth for a rich and satisfying meal perfect for cozy dinners.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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 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

Liquids and Starch

• 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

Seasonings and Garnishes

• Salt and pepper, to taste
• Garnish: Parmesan cheese (shaved), black pepper, fresh parsley

Instructions

1. Season the Chicken: Place the diced chicken pieces in a medium mixing bowl. Add kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes, then stir well to coat the chicken evenly. Set aside while preparing other ingredients.
2. Sauté Vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the butter, then add diced onions, carrots, and celery. Season with kosher salt to taste. Sauté the vegetables, stirring occasionally, for about 5-7 minutes until they soften. Add minced garlic and cook for another 30 seconds, stirring constantly to release its aroma.
3. Cook Chicken: Add the seasoned chicken pieces to the pot. Cook, stirring frequently, until the chicken is no longer pink in the center. Stir in the fresh thyme and rosemary to infuse the soup with herbal flavor.
4. Add Flour: Sprinkle the all-purpose flour over the chicken and vegetable mixture. Stir thoroughly 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. Stir to combine, then add the uncooked long grain white rice. Increase the heat to medium-high to bring the soup to a boil.
6. Simmer the Soup: Once boiling, reduce heat to low and let the soup simmer gently for 15-20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pot. The rice will cook through and release starch, thickening the soup naturally.
7. Adjust Consistency and Seasoning: If the soup becomes too thick, add extra chicken broth or water to reach your desired consistency, especially when reheating leftovers. Taste and adjust the seasoning with additional hot sauce, salt, or pepper as needed.
8. Serve and Garnish: Ladle the finished soup into bowls. Garnish with shaved Parmesan cheese, freshly ground black pepper, and chopped fresh parsley. Serve hot and enjoy a cozy, delicious meal.

Notes

• Rice cooks directly in the soup, absorbing broth and thickening the consistency.
• Stir frequently during simmering to prevent rice from sticking and burning.
• Add extra broth or water when reheating if the soup has thickened too much.
• Adjust spice levels by increasing or decreasing the hot sauce and chili flakes.
• Use fresh herbs for optimal flavor; dried herbs can be substituted but adjust quantities accordingly.

Keywords: creamy chicken soup, chicken and rice soup, comforting soup, hearty dinner soup, easy homemade soup