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Chicken and Rice Soup

Savor the Comfort: Easy Chicken and Rice Soup Recipe

Experience the warmth of Chicken and Rice Soup, a cozy delight filled with flavors, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 cups
Course: DINNER
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1.5 lb boneless, skinless chicken thighs perfect for a tender, juicy foundation
  • 1 tsp kosher salt enhances flavors
  • 1 tsp Italian seasoning adds a delightful mix of herbs
  • 0.25 tsp mustard powder introduces a subtle tang
  • 0.25 tsp paprika lends a warm, smoky flavor
  • 0.25 tsp chili flakes infuses a gentle warmth
For the Aromatics
  • 3 Tbsp unsalted butter brings richness and texture
  • 1 medium yellow onion, diced provides a sweet base flavor
  • 3 large carrots, peeled and diced adds natural sweetness
  • 3 stalks celery, diced contributes a refreshing crunch
  • 4 cloves garlic, minced introduces a fragrant kick
For the Herb Blend
  • 1 Tbsp fresh thyme, chopped imparts an aromatic quality
  • 1 Tbsp fresh rosemary, chopped offers an earthy undertone
For the Broth and Creaminess
  • 0.25 cup all-purpose flour helps thicken the soup
  • 6 cups chicken broth forms the flavorful backbone
  • 1 cup half-and-half adds creaminess
  • 1 Tbsp soy sauce deepens the flavor profile
  • 1 Tbsp hot sauce adds zing
For the Finishing Touches
  • 1 cup long grain white rice, uncooked ensures the soup is hearty
  • Salt and pepper, to taste adjust these to create balance
  • Parmesan cheese, black pepper, fresh parsley for garnish

Equipment

  • Large pot

Method
 

How to Make Chicken and Rice Soup
  1. In a large pot, melt 3 tablespoons of unsalted butter over medium heat.
  2. Add 1 medium diced yellow onion, 3 diced carrots, and 3 diced stalks of celery. Cook for about 5 minutes until softened.
  3. Stir in 4 minced garlic cloves, 1 tablespoon of chopped fresh thyme, and 1 tablespoon of chopped fresh rosemary. Cook for an additional minute.
  4. Add 1 1/2 pounds of cut-up chicken thighs, seasoning with salt, Italian seasoning, mustard powder, paprika, and chili flakes. Cook until the chicken is browned, about 5-7 minutes.
  5. Sprinkle 1/4 cup of all-purpose flour over the mixture, stirring to coat. Cook for 2 minutes.
  6. Slowly pour in 6 cups of chicken broth while stirring constantly until combined.
  7. Add 1 cup of half-and-half, 1 tablespoon of soy sauce, and 1 tablespoon of hot sauce. Bring to a simmer.
  8. Stir in 1 cup of uncooked long grain white rice and cook until rice is tender, about 15-20 minutes.
  9. Taste your soup and adjust with salt and pepper to your liking.
  10. Serve hot, garnished with freshly grated Parmesan cheese, black pepper, and parsley.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 35gProtein: 25gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 700IUVitamin C: 7mgCalcium: 60mgIron: 2mg

Notes

For an extra flavor twist, add a squeeze of lemon juice before serving. Store in an airtight container for up to 3 days. Freeze for up to 3 months.

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