Creamy Chicken Rice Soup

This creamy chicken and rice soup is the kind of meal you crave when the air turns crisp or your day needs something comforting. With a velvety broth rich in flavor and texture, it is a complete meal in a bowl filled with tender chicken pieces, hearty rice, and vibrant vegetables that make each spoonful a warm hug.

I first made this soup one rainy weeknight when we had just a few things left in the fridge. It turned into an instant family favorite and now it is our go to comfort meal.

Ingredients

• Chicken thighs: add richness and stay tender even after simmering
• Kosher salt: brings out flavor in every bite
• Italian seasoning: offers a balanced herbal depth
• Mustard powder: adds a hint of tang and sharpness
• Paprika: contributes gentle warmth and color
• Chili flakes: provide a subtle kick without overpowering
• Unsalted butter: creates a smooth base and enhances depth
• Yellow onion: diced for sweetness and foundational flavor
• Carrots: peeled and diced for natural sweetness and color
• Celery: gives an aromatic savory crunch
• Garlic: minced for bold and fragrant layers
• Fresh thyme: boosts earthiness and a woodsy finish
• Fresh rosemary: adds piney complexity
• All purpose flour: thickens the soup for that signature creaminess
• Chicken broth: serves as the flavorful backbone
• Half and half: delivers a creamy rich texture
• Soy sauce: adds umami that amplifies all other flavors
• Hot sauce: gives it an adjustable level of spice
• Long grain white rice: thickens as it cooks and soaks up flavor
• Salt and pepper: to balance everything to your taste
• Parmesan cheese: for a nutty finish
• Fresh parsley: brightens the presentation and flavor
• Black pepper: adds finishing depth

Step-by-Step Instructions

Prepare the Chicken:

Combine the bite sized chicken with kosher salt Italian seasoning mustard powder paprika and chili flakes in a mixing bowl and toss thoroughly to coat. Let it rest while prepping other ingredients so the spices can permeate.

Sauté the Vegetables:

Melt the butter in a Dutch oven over medium heat. Add diced onion carrots and celery with a pinch of salt. Stir occasionally for about seven minutes until everything softens and begins to caramelize. Add garlic and stir just until fragrant about thirty seconds.

Brown the Chicken:

Add the seasoned chicken to the pot. Let it brown lightly and cook for five to seven minutes or until no longer pink. Stir in chopped thyme and rosemary for added depth at this stage.

Add the Flour:

Sprinkle flour over everything and stir constantly to coat. This will form a roux with the butter and thicken the broth later. Cook this mixture for one minute to avoid any raw flour taste.

Pour in the Liquids:

Gradually add the chicken broth while stirring. Follow with half and half soy sauce hot sauce and the uncooked rice. Stir everything until well combined.

Simmer the Soup:

Increase heat to medium high to bring to a gentle boil then reduce to low. Let it simmer uncovered for fifteen to twenty minutes or until the rice is tender and soup thickens. Stir regularly so the rice does not stick to the bottom.

Final Seasoning and Serve:

Taste and adjust seasoning with more salt pepper or hot sauce to your liking. Ladle into bowls and finish with Parmesan cheese chopped parsley and freshly cracked black pepper.

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Storage Tips

Let leftovers cool completely before refrigerating. Store in airtight containers for up to four days. For freezing use containers with room to expand and keep for up to three months. Thaw in the fridge overnight before reheating gently on the stovetop.

Ingredient Substitutions

Boneless chicken breasts can replace thighs if you prefer leaner meat. Use evaporated milk instead of half and half for a similar creamy feel. Vegetable broth works well if avoiding chicken and adds a slightly sweeter background note.

Serving Suggestions

This soup pairs beautifully with sourdough bread for dipping. A Caesar salad on the side adds crunch and brightness. For a cozier touch serve with warm garlic bread or roasted vegetables.

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Cultural Context

Cream based soups with rice and vegetables are classic comfort food across cultures. This version takes inspiration from traditional American chicken and rice soups but enhances it with a creamy texture and layered seasonings.

I always reach for fresh thyme because it brings such a fresh vibrant flavor that dried just cannot match. One snowy Sunday my son helped sprinkle it in and now he calls it our magic ingredient.

Frequently Asked Questions About Recipes

→ Can I use leftover chicken?

Yes! Leftover cooked chicken works perfectly and can be added during the simmering step to save time.

→ What kind of rice should I use?

Long grain white rice is ideal, as it cooks evenly and holds its shape in the creamy broth.

→ How can I make it thicker?

Add more flour during the thickening step or simmer slightly longer until the desired consistency is reached.

→ Can I freeze the soup?

Yes, allow the soup to cool fully before storing in airtight containers. It freezes well for up to 3 months.

→ What can I serve with it?

Crusty sourdough bread, garlic breadsticks, or a fresh Caesar salad pair wonderfully with the creamy soup.

→ How do I prevent the rice from sticking?

Stir the soup frequently during simmering and make sure the heat is kept low once boiling starts.