Description

This hearty creamy chicken and rice soup is a comforting dish perfect for warming your soul. Made with tender chicken thighs, fresh vegetables, aromatic herbs, and a creamy broth enriched with half and half and Parmesan cheese, it combines robust flavors with a satisfying texture. The addition of spices like paprika and chili flakes adds a gentle kick, while the slow simmering of rice in the broth makes this soup both filling and nourishing. Ideal for cozy dinners, this recipe offers a delightful balance between creamy indulgence and wholesome ingredients.

Ingredients

Scale

Chicken and Seasonings

1 pound boneless, skinless chicken thighs
1 teaspoon kosher salt (adjust to taste)
1 tablespoon Italian seasoning
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon chili flakes (adjust for spice level)
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper (freshly cracked, adjust to taste)

Vegetables and Herbs

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
2 tablespoons fresh parsley, chopped

Liquids and Others

1/4 cup all-purpose flour
6 cups chicken broth (homemade or store-bought)
1 cup half and half
2 tablespoons soy sauce (low-sodium if desired)
1 teaspoon hot sauce (optional)
1 cup long grain white rice (uncooked)
1/4 cup Parmesan cheese (grated)
Black pepper, freshly cracked (to taste for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Melt Butter: In a large pot over medium heat, melt the unsalted butter until it’s fully liquefied and hot, preparing the base for sautéing the vegetables.
Sauté Vegetables: Add the diced onion, carrots, and celery to the pot. Stir occasionally and cook until the vegetables are tender, about 5-7 minutes, which helps develop their natural sweetness.
Add Garlic and Herbs: Stir in the minced garlic, fresh thyme, fresh rosemary, kosher salt, freshly cracked black pepper, Italian seasoning, mustard powder, paprika, and chili flakes. Cook this mixture for about 1 minute to release fragrant aromas.
Incorporate Flour: Sprinkle the all-purpose flour over the vegetable and herb mixture. Stir continuously and cook for 1-2 minutes to create a roux, which will thicken the soup and eliminate the raw flour taste.
Add Broth: Gradually pour in the chicken broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer, ensuring a smooth base for the soup.
Cook Chicken: Place the boneless skinless chicken thighs into the simmering broth. Cook until the chicken is completely cooked through, about 8-10 minutes. You can shred or leave the pieces whole, depending on preference.
Add Cream and Sauces: Stir in the half and half, soy sauce, and optional hot sauce to enrich the soup’s flavor and create its creamy texture.
Simmer Rice: Add the uncooked long grain white rice to the pot. Continue simmering until the rice is tender, approximately 15-20 minutes, stirring occasionally to prevent sticking.
Adjust Seasonings: Taste the soup and adjust salt and black pepper as needed to balance the flavors perfectly.
Serve and Garnish: Ladle the soup into bowls and garnish each serving with grated Parmesan cheese, freshly cracked black pepper, and chopped fresh parsley for a burst of color and flavor.

Notes

For a spicier soup, increase the amount of chili flakes or hot sauce to taste.
The chicken thighs can be shredded after cooking for easier eating and better flavor distribution.
If you prefer a thicker soup, you can use slightly less broth or add a bit more flour when making the roux.
Substitute half and half with heavy cream for an even richer soup or with milk for a lighter option.
Leftover soup stores well refrigerated for up to 3 days and can be frozen for longer storage.
Make sure to stir the soup occasionally while rice cooks to prevent sticking to the bottom of the pot.