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Bowl of creamy chicken and rice soup garnished with parmesan cheese and fresh parsley

Creamy Chicken and Rice Soup

This comforting Creamy Chicken and Rice Soup comes together in about 45 minutes and is loaded with tender, juicy chicken pieces, fresh vegetables, rice, and a silky creamy broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 299
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 tsp kosher salt
  • 1 tsp Italian seasoning
  • 0.25 tsp mustard powder
  • 0.25 tsp paprika
  • 0.25 tsp chili flakes
  • 3 Tbsp unsalted butter
  • 1 medium yellow onion diced
  • 3 large carrots peeled and diced
  • 3 stalks celery diced
  • 4 cloves garlic minced
  • 1 Tbsp fresh thyme chopped
  • 1 Tbsp fresh rosemary chopped
  • 0.25 cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup half and half
  • 1 Tbsp soy sauce
  • 1 Tbsp hot sauce
  • 1 cup long grain white rice uncooked
  • Salt and pepper to taste
  • Parmesan cheese, black pepper, fresh parsley for garnish

Equipment

  • Large Dutch oven or soup pot (at least 5 quarts)
  • Medium mixing bowl
  • Wooden spoon or spatula
  • Ladle

Method
 

  1. Place the diced chicken pieces in a medium mixing bowl. Add the salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir to coat the chicken evenly and set aside.
  2. Heat a large Dutch oven or soup pot over medium heat. Melt the butter, then add the onions, carrots, and celery. Season with kosher salt to taste. Sauté, stirring occasionally, for 5 to 7 minutes. Add the garlic and stir for another 30 seconds.
  3. Add the seasoned chicken pieces and cook until no longer pink, about 7 minutes. Stir in the fresh thyme and rosemary.
  4. Add the flour and stir to coat the chicken and vegetables evenly.
  5. Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce. Add the uncooked rice and stir to combine. Turn the heat up to medium-high to bring to a boil, then reduce heat to low and simmer until the rice is cooked and the soup thickens, about 15 to 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pot.
  6. Taste the soup and adjust seasoning with more salt, pepper, or hot sauce as desired. The soup should taste balanced, creamy, and herbaceous.
  7. Ladle into bowls and garnish with grated Parmesan cheese, fresh black pepper, and fresh parsley. Enjoy!

Notes

Chicken thighs are recommended for juiciness and richness, but chicken breasts or leftover rotisserie chicken work too. Add pre-cooked chicken during the last 5 minutes so it doesn't overcook. Long-grain white rice is recommended. Brown or wild rice can be used for a heartier texture but will require a longer cook time. Half and half provides the best silky, rich texture, but whole milk can be substituted. Soy sauce and hot sauce are secret flavor enhancers that add depth without making the soup spicy or salty. Let soup cool completely before storing. Freezing is not recommended as the cream may separate and the rice may become mushy when thawed.