Description
A comforting bowl of creamy chicken and rice soup, rich with hearty chicken, fresh vegetables, and creamy goodness, perfect for family dinners.
Ingredients
- 1 ½ lb. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp. kosher salt
- 1 tsp. Italian seasoning
- ¼ tsp. mustard powder
- ¼ tsp. paprika
- ¼ 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
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 1 cup half-and-half
- 1 Tbsp. soy sauce
- 1 Tbsp. hot sauce
- 1 cup uncooked long-grain white rice
- Salt and pepper, to taste
- Garnish: Parmesan cheese, black pepper, fresh parsley
Instructions
- Season the chicken with kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes, then set aside.
- In a large Dutch oven, melt unsalted butter over medium heat and sauté the onions, carrots, and celery for 5-7 minutes until softened.
- Add minced garlic and sauté for another 30 seconds.
- Incorporate the seasoned chicken and cook until no longer pink.
- Stir in thyme and rosemary, then sprinkle flour over the mixture and stir until well-coated.
- Gradually pour in chicken broth, half-and-half, soy sauce, and hot sauce, stirring well.
- Add uncooked rice, bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring frequently.
- Adjust seasoning as needed and serve garnished with Parmesan cheese, black pepper, and parsley.
Notes
Use fresh herbs for better flavor and stir frequently to prevent rice from sticking. Adjust consistency with additional broth if necessary.
