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Chicken and Rice Soup Recipe

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3.8 from 65 reviews

This hearty Chicken and Rice Soup is a comforting, creamy dish combining tender chicken thighs, aromatic herbs, and perfectly cooked rice all simmered together in a flavorful broth. Enhanced with a touch of spice, fresh vegetables, and a silky finish of half and half, it’s an ideal meal to warm you up on cooler days and serves 10 generously.

  • Total Time: 45 minutes
  • Yield: 10 servings

Ingredients

Chicken and Seasoning

  • 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

  • 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

Soup Base and Additional Ingredients

  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup half and half
  • 1 Tbsp. soy sauce
  • 1 Tbsp. hot sauce
  • 1 cup long grain white rice, uncooked
  • Salt and pepper, to taste

Garnish

  • Parmesan cheese
  • Black pepper
  • Fresh parsley

Instructions

  1. Season the chicken: Place the bite-sized chicken thighs in a medium mixing bowl. Add kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to evenly coat the chicken and set aside.
  2. Sauté the vegetables: Heat a large Dutch oven or heavy soup pot over medium heat. Melt the butter, then add diced onions, carrots, and celery. Season lightly with kosher salt and sauté, stirring occasionally, for 5-7 minutes until vegetables soften. Add minced garlic and stir for about 30 seconds to release aroma.
  3. Cook the chicken: Add the seasoned chicken pieces to the pot and cook, stirring occasionally, until no longer pink. Stir in the fresh thyme and rosemary for added fragrance.
  4. Make the roux base: Sprinkle the flour into the pot and stir thoroughly to coat the chicken and vegetables; this will thicken the soup later.
  5. Add liquids and rice: Gradually pour in the chicken broth, followed by half and half, soy sauce, and hot sauce. Stir to combine. Add the uncooked long grain rice and stir again. Increase the heat to medium-high to bring the soup to a gentle boil.
  6. Simmer the soup: Once boiling, reduce heat to low and let simmer for 15-20 minutes, stirring frequently to prevent the rice from sticking to the bottom. The rice will absorb broth and release starch, naturally thickening the soup.
  7. Adjust consistency and seasoning: If the soup becomes too thick, add more broth or water, especially when reheating leftovers. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.
  8. Serve and garnish: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese, cracked black pepper, and chopped fresh parsley for a flavorful finish.

Notes

  • Cooking the rice directly in the soup absorbs much of the broth and thickens the soup naturally; add extra broth or water to adjust consistency as needed.
  • Stir frequently while simmering to prevent rice from sticking to the pot bottom.
  • Garnish options like Parmesan and parsley add depth and freshness but can be omitted for dietary preferences.
  • This soup can be reheated well and often tastes better the next day once flavors meld.
  • Use low-sodium chicken broth to control salt content as needed.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/chicken-and-rice-soup-recipe/