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–+ servings
Creamy Chicken and Rice Soup

Warm and Cozy Creamy Chicken and Rice Soup in 30 Minutes

This Creamy Chicken and Rice Soup is a quick and comforting dish, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Boneless, Skinless Chicken Thighs or chicken breasts
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Italian Seasoning mixed dried herbs can be used
  • 1 teaspoon Mustard Powder optional
  • 1 teaspoon Paprika sweet paprika for mildness
  • 1 teaspoon Chili Flakes adjust to taste
  • 2 tablespoons Unsalted Butter or olive oil
  • 1 medium Yellow Onion chopped
  • 2 medium Carrots diced
  • 2 stalks Celery diced
  • 2 cloves Garlic minced
  • 1 tablespoon Fresh Thyme or dried thyme
  • 1 tablespoon Fresh Rosemary or dried rosemary
  • 3 tablespoons All-purpose Flour or gluten-free flour
  • 6 cups Chicken Broth or vegetable broth
  • 1 cup Half and Half or whole milk
  • 2 tablespoons Soy Sauce or tamari for gluten-free
  • 1 tablespoon Hot Sauce to taste
  • 1 cup Long Grain White Rice or brown/wild rice
For Garnish
  • 1/4 cup Parmesan Cheese grated
  • Black Pepper to sprinkle
  • 2 tablespoons Fresh Parsley chopped

Equipment

  • Dutch oven or heavy soup pot

Method
 

Preparation
  1. In a mixing bowl, toss boneless, skinless chicken thighs with kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes.
  2. Allow it to marinate while you prepare the vegetables.
Cooking
  1. In a Dutch oven or heavy soup pot, melt 2 tablespoons of unsalted butter over medium heat.
  2. Add chopped yellow onion, diced carrots, and celery. Sauté for 5-7 minutes until softened.
  3. Stir in minced garlic and cook for an additional 30 seconds.
  4. Add the marinated chicken thighs and cook for about 5 minutes or until golden brown.
  5. Stir in fresh thyme and rosemary.
  6. Sprinkle 3 tablespoons of all-purpose flour over the mixture, stirring well to coat.
  7. Gradually pour in 6 cups of chicken broth and 1 cup of half and half.
  8. Add 2 tablespoons of soy sauce and hot sauce.
  9. Incorporate 1 cup of long grain white rice into the pot.
  10. Bring the mixture to a boil then reduce the heat to low and simmer for 15-20 minutes.
  11. Once the rice is tender, taste and adjust seasoning with salt and pepper as needed.
Serving
  1. Serve hot, garnishing with freshly grated Parmesan cheese, a sprinkle of black pepper, and fresh parsley.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 850IUVitamin C: 6mgCalcium: 150mgIron: 2mg

Notes

Don't hesitate to add extra vegetables like peas or corn for nutritional benefits.

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