Creamy Chicken and Rice Soup 

Creamy Chicken and Rice Soup is a comforting and hearty dish that combines tender chicken, vegetables, and rice in a rich, creamy broth. This one-pot meal is quick to prepare, making it perfect for busy weeknights or cozy weekends. The rice cooks directly in the soup, adding thickness and depth of flavor. With the addition of fresh herbs and a touch of soy sauce, this soup offers a delightful balance of savory and aromatic notes.

Ingredients

• 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces

• 1 teaspoon kosher salt

• 1 teaspoon Italian seasoning

• ¼ teaspoon mustard powder

• ¼ teaspoon paprika

• ¼ teaspoon chili flakes

• 3 tablespoons unsalted butter

• 1 medium yellow onion, diced

• 3 large carrots, peeled and diced

• 3 stalks celery, diced

• 4 cloves garlic, minced

• 1 tablespoon fresh thyme, chopped

• 1 tablespoon fresh rosemary, chopped

• ¼ cup all-purpose flour

• 8 cups chicken broth

• 1½ cups long-grain white rice

• 1 tablespoon soy sauce

• 1 cup half-and-half

• Freshly ground black pepper, to taste

• Fresh parsley, chopped (for garnish)

• Grated Parmesan cheese (for serving)

Directions

1. Season the Chicken: In a medium bowl, combine the diced chicken with salt, Italian seasoning, mustard powder, paprika, and chili flakes. Toss to coat evenly and set aside.

2. Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

3. Add Garlic and Herbs: Stir in the minced garlic, chopped thyme, and chopped rosemary. Cook for an additional 1–2 minutes until fragrant.

4. Cook the Chicken: Add the seasoned chicken to the pot and cook until browned on all sides, about 5–7 minutes.

5. Make the Roux: Sprinkle the flour over the chicken and vegetable mixture. Stir well to combine and cook for 1–2 minutes to eliminate the raw flour taste.

6. Add Broth and Rice: Pour in the chicken broth and add the rice. Stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the rice is tender and the chicken is cooked through.

7. Finish the Soup: Stir in the soy sauce and half-and-half. Season with freshly ground black pepper to taste.

8. Serve: Ladle the soup into bowls. Garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese. Serve warm.
   
   

Nutritional Information (per serving)

Note: Nutritional values are approximate and may vary based on specific ingredients used.

• Calories: Approximately 400 kcal

• Protein: 30g

• Fat: 15g

• Carbohydrates: 35g

• Fiber: 3g

• Sugar: 6g

• Sodium: 800mg

• Cholesterol: 70mg