Description

Creamy Chicken and Rice Soup is the ultimate comfort food, perfect for chilly evenings or family gatherings. This rich and hearty soup features tender chicken, fresh vegetables, and rice simmered in a velvety creamy broth. It’s not just a meal; it’s a warm hug in a bowl! With a blend of savory herbs and spices, this dish is sure to please everyone around the table. Plus, it’s simple to prepare, making it an ideal choice for busy weeknights or cozy weekends. Serve it with crusty bread or a side salad for a complete dining experience.

Ingredients

Scale

1 1/2 lb boneless, skinless chicken thighs
3 Tbsp unsalted butter
1 medium yellow onion
3 large carrots
3 stalks celery
4 cloves garlic
1 cup long-grain white rice
6 cups chicken broth
1 cup half-and-half

Instructions

In a mixing bowl, season diced chicken with salt, Italian seasoning, mustard powder, paprika, and chili flakes.
In a large Dutch oven over medium heat, melt the butter and sauté onions, carrots, celery for about 5-7 minutes. Add minced garlic and cook for another 30 seconds.
Add seasoned chicken to the pot and cook until no longer pink. Stir in thyme and rosemary.
Sprinkle flour over the mixture; stir well to combine.
Gradually pour in chicken broth and half-and-half; add uncooked rice. Bring to a boil then reduce heat to low.
Simmer until rice is tender (about 15-20 minutes), stirring occasionally.
Adjust seasoning as needed before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 300g)
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 30g
Cholesterol: 85mg

Keywords: For added flavor, consider incorporating other vegetables like peas or corn. Substitute half-and-half with low-fat milk for a lighter version. To make ahead, freeze individual portions for up to three months.