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Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup
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Creamy Chicken and Rice Soup is a delightful blend of tender chicken, fresh vegetables, and creamy broth that warms both heart and soul. This hearty one-pot meal is perfect for chilly evenings or family gatherings, delivering a comforting bowl filled with rich flavors and textures. The rice cooks directly in the pot, absorbing all the savory goodness and creating a satisfying dish that’s easy to prepare and clean up afterward. Whether enjoyed as a main course or part of a cozy dinner spread, this soup is sure to become a cherished favorite.

Ingredients

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  • 1 1/2 lb boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 1 tsp Italian seasoning
  • 1/4 tsp mustard powder
  • 1/4 tsp paprika
  • 1/4 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
  • 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

Instructions

  1. Season diced chicken with salt, Italian seasoning, mustard powder, paprika, and chili flakes in a medium mixing bowl.
  2. In a large Dutch oven, melt butter over medium heat. Sauté chopped onion, carrots, and celery for about 5–7 minutes until softened. Add minced garlic and cook for an additional 30 seconds.
  3. Stir in the seasoned chicken and cook until no longer pink (about 5 minutes). Add thyme and rosemary.
  4. Sprinkle flour over the mixture, stirring to combine. Gradually add chicken broth, half-and-half, soy sauce, hot sauce, and uncooked rice.
  5. Increase heat to medium-high until boiling; then reduce to low and simmer for 15–20 minutes until rice is cooked through.
  6. Adjust seasoning as needed before serving warm with your choice of garnishes.

Nutrition

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