Description

Creamy Chicken and Rice Soup is a warm, fulfilling dish that combines tender chicken, fresh vegetables, and a rich, creamy broth. This comforting soup is perfect for chilly evenings or family gatherings, offering a satisfying meal that everyone will enjoy. With its hearty texture and customizable ingredients, it’s easy to make and perfect for leftovers.

Ingredients

Scale

1 1/2 lb boneless, skinless chicken thighs
6 cups chicken broth
1 cup half-and-half
1 cup long grain white rice
3 large carrots
3 stalks celery
1 medium yellow onion
4 cloves garlic
1 Tbsp fresh thyme, chopped
1 Tbsp fresh rosemary, chopped
3 Tbsp unsalted butter
1/4 cup all-purpose flour
1 tsp kosher salt
1 tsp Italian seasoning
1/4 tsp mustard powder
1/4 tsp paprika
1/4 tsp chili flakes

Instructions

In a mixing bowl, season chicken thighs with salt, Italian seasoning, mustard powder, paprika, and chili flakes; set aside.
In a large Dutch oven over medium heat, melt butter. Add diced onions, carrots, celery, and a pinch of salt; sauté until softened (5–7 minutes). Stir in minced garlic and cook for an additional 30 seconds.
Add seasoned chicken to the pot; cook until no longer pink (about 5–7 minutes). Stir in chopped thyme and rosemary.
Sprinkle flour over the mixture while stirring to coat evenly.
Slowly pour in chicken broth and half-and-half; add uncooked rice. Bring to a boil then reduce heat to low; simmer for 15–20 minutes.
Adjust consistency with additional broth if needed. Taste and adjust seasoning before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 4g
Sodium: 720mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 24g
Cholesterol: 70mg

Keywords: For a dairy-free version, substitute half-and-half with coconut milk or plant-based cream. Feel free to add your favorite vegetables like peas or spinach for added nutrition.