Description
This hearty Chicken and Rice Soup recipe features tender, seasoned chicken thighs simmered with fresh vegetables, fragrant herbs, and white rice in a creamy broth. Finished with Parmesan cheese and fresh parsley, it’s a comforting, flavorful soup perfect for family dinners or meal prepping.
Ingredients
Chicken and Seasonings
- 1 1/2 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp. kosher salt
- 1 tsp. Italian seasoning
- 1/4 tsp. mustard powder
- 1/4 tsp. paprika
- 1/4 tsp. chili flakes
Vegetables and Herbs
- 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
Liquids and Thickener
- 3 Tbsp. unsalted butter
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup half and half
- 1 Tbsp. soy sauce
- 1 Tbsp. hot sauce
Rice and Garnishes
- 1 cup long grain white rice, uncooked
- Salt and pepper, to taste
- Parmesan cheese, for garnish
- Black pepper, for garnish
- Fresh parsley, chopped for garnish
Instructions
- Season the chicken: In a medium bowl, combine the bite-sized chicken thighs with kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to coat the chicken evenly and set aside to marinate briefly.
- Sauté the vegetables: Heat a large Dutch oven or heavy soup pot over medium heat. Melt the butter, then add the diced onions, carrots, and celery. Lightly season with kosher salt. Sauté for 5-7 minutes until the vegetables soften. Add the minced garlic and stir for about 30 seconds to release its aroma.
- Cook the chicken: Add the seasoned chicken pieces to the pot with the vegetables. Cook, stirring occasionally, until the chicken is no longer pink on the outside. Stir in the fresh thyme and rosemary to infuse fragrance into the mixture.
- Make the roux base: Sprinkle the flour over the chicken and vegetables in the pot. Stir thoroughly to coat everything evenly; this will help thicken the soup later.
- Add liquids and rice: Gradually pour in the chicken broth, stirring continuously. Then add the half and half, soy sauce, and hot sauce, stirring to combine well. Add the uncooked long grain white rice, stir again, and increase the heat to medium-high to bring the soup to a gentle boil.
- Simmer the soup: Once boiling, reduce heat to low. Let the soup simmer for 15-20 minutes, stirring frequently to prevent the rice from sticking to the bottom. During this time, the rice will absorb the broth and release starch, naturally thickening the soup.
- Adjust consistency and seasoning: If the soup is too thick, add additional broth or water to reach your desired consistency, especially when reheating leftovers. Taste and adjust seasoning by adding more salt, pepper, or hot sauce as preferred.
- Serve and garnish: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese, cracked black pepper, and chopped fresh parsley to enhance flavor and presentation.
Notes
- Use fresh herbs for the best flavor, but dried thyme and rosemary can be substituted if needed—reduce quantity by half.
- For a lighter version, substitute half and half with whole milk or omit it entirely.
- Long grain rice gives a nice texture, but jasmine or basmati could be used as alternatives.
- Stir frequently during simmering to prevent rice from sticking and burning at the bottom.
- This soup freezes well; store in airtight containers and reheat gently, adding extra broth to loosen if thickened too much.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
