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Creamy Chicken and Rice Soup

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4 from 9 reviews

  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 8 servings

Description

This creamy chicken and rice soup is a comforting and hearty one-pot meal that’s perfect for busy weeknights. Tender chicken thighs, fresh vegetables, and long grain rice simmer in a flavorful broth enriched with heavy cream, creating a rich and satisfying dish that the whole family will love.

Ingredients

Protein and Dairy

  • 3 tablespoons salted butter
  • 1 pound boneless skinless chicken thighs, fat trimmed off and cut into bite-size pieces
  • 1 cup heavy cream

Vegetables and Herbs

  • 1 cup yellow onion, diced (about 1 small 4 inch sized onion)
  • 1 cup celery, diced (about 2-3 medium stalks, trimmed)
  • 1 cup carrot, peeled and diced (about 2-3 medium carrots)
  • 3 cloves fresh garlic, minced
  • 1 cup green peas, frozen
  • 1 tablespoon fresh parsley, chopped

Dry Ingredients and Seasonings

  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon dried thyme leaves
  • 3 tablespoons all-purpose flour
  • 1 cup long grain rice, uncooked

Liquids

  • 6 cups chicken broth or chicken stock

Instructions

  1. Cook the chicken: In a large pot or Dutch oven, melt the butter over medium heat. Add the chicken pieces along with salt, pepper, Italian seasoning, and dried thyme. Cook for about 5 to 7 minutes, stirring occasionally, until the chicken is no longer pink.
  2. Sauté the vegetables: Add diced onions, celery, and carrots to the pot. Cook for 4 to 5 minutes until the vegetables just begin to soften. Then add minced garlic and sauté for an additional minute to release its fragrance.
  3. Add flour and make the base: Sprinkle the flour over the chicken and vegetables, stirring continuously to coat everything evenly. Continue stirring to prevent sticking, allowing the flour to cook lightly for about 1-2 minutes.
  4. Add broth and bring to boil: Slowly pour in the chicken broth while stirring to combine. Increase the heat to medium-high and bring the mixture to a boil.
  5. Cook the rice and simmer: Once boiling, add the uncooked long grain rice and heavy cream. Reduce heat to low and let simmer gently for about 15 minutes, or until the rice is tender and cooked through.
  6. Finish with peas and parsley: Stir in the frozen green peas and chopped fresh parsley. Season with additional salt and pepper to taste. Heat through for a few minutes until the peas are warmed.
  7. Serve: Ladle the creamy chicken and rice soup into bowls and garnish with extra fresh parsley if desired. Serve hot and enjoy your comforting meal.

Notes

  • You can substitute chicken thighs with chicken breasts, but thighs provide more moisture and flavor.
  • For a gluten-free version, use gluten-free flour or cornstarch instead of all-purpose flour and a gluten-free broth.
  • If you prefer a thicker soup, let it simmer a bit longer uncovered to reduce the liquid.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
  • For extra depth, consider adding a splash of white wine after sautéing the vegetables before adding flour.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://myeasyplate.com/creamy-chicken-and-rice-soup/