Description
Creamy Chicken and Rice Soup is a heartwarming dish that brings comfort to any table. This delightful soup features tender chicken simmered with fresh vegetables, all enveloped in a rich, creamy broth. The rice cooks right in the pot, adding body and flavor, making it an ideal choice for chilly evenings or family gatherings. With its easy preparation and satisfying taste, this recipe is sure to become a household favorite.
Ingredients
Scale
- 1 1/2 lbs 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 uncooked 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
- Salt and pepper, to taste
- Garnish: fresh parsley
Instructions
- In a bowl, season diced chicken with salt, Italian seasoning, mustard powder, paprika, and chili flakes.
- In a Dutch oven over medium heat, melt butter and sauté diced onion, carrots, celery for about 5–7 minutes. Add garlic and cook for another 30 seconds.
- Add seasoned chicken to the pot; cook until no longer pink. Stir in thyme and rosemary.
- Sprinkle flour over the mixture; stir well to coat.
- Gradually pour in broth and half-and-half; add uncooked rice. Bring to a boil.
- Reduce heat to low; simmer for 15–20 minutes until rice is cooked through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 345
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 80mg