Creamy Chicken and Rice Soup

Ingredients

• 680 g (1 1/2 lb)boneless, skinless chicken thighs
• 42 g (3 Tbsp)unsalted butter
• 1 mediumyellow onion
• 3 largecarrots
• 3 stalkscelery
• 4 clovesgarlic
• 1.42 litres (6 cups)chicken broth
• 240 ml (1 cup)half-and-half
• 185 g (1 cup)long-grain white rice
• 5 ml (1 tsp)kosher salt
• 5 ml (1 tsp)Italian seasoning
• 1.25 ml (1/4 tsp)mustard powder
• 1.25 ml (1/4 tsp)paprika
• 1.25 ml (1/4 tsp)chilli flakes
• 15 ml (1 Tbsp)fresh thyme, chopped
• 15 ml (1 Tbsp)fresh rosemary, chopped
• 30 g (1/4 cup)plain flour

Instructions

1. 1

   Season the chicken

   Dice the chicken thighs. In a mixing bowl, season them with the salt, Italian seasoning, mustard powder, paprika and chilli flakes.

2. 2

   Soften the vegetables

   Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots, celery and garlic, and sauté until softened.

3. 3

   Cook the chicken

   Add the seasoned chicken to the pot and cook until it is no longer pink.

4. 4

   Stir in the flour

   Sprinkle the flour over the mixture and stir so it coats the ingredients evenly.

5. 5

   Add liquid and rice

   Gradually pour in the chicken broth and half-and-half, then stir in the uncooked rice.

6. 6

   Simmer until tender

   Bring the soup to a boil, reduce the heat and simmer for 15–20 minutes, until the rice is tender.

7. 7

   Check the seasoning

   Taste and adjust the seasoning as needed before serving, with optional garnishes.

What is creamy chicken and rice soup?

This American-style soup brings chicken, rice and vegetables together in a creamy broth for a substantial one-pot meal. Its appeal is the contrast of tender chicken and soft rice with the gentle sweetness of carrots and onion.

Here, flour helps give the broth body, while half-and-half makes it creamy. The listed thyme and rosemary add a fresh herbal note, though the method does not specify when to add them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 456 calories, 30g protein, 34g carbs, 22g fat.

Rice, carrots and other vegetables contribute carbohydrates; butter and half-and-half provide much of the fat, while chicken thighs supply most of the protein. Balance a bowl with a side of green vegetables or salad.

Build flavour with the base

Vegetables first: sauté the onion, carrots, celery and garlic in butter until softened. This gives them a head start before the chicken and liquid go in.

Seasoning: the chicken is coated with salt, Italian seasoning, mustard powder, paprika and chilli flakes before cooking. Distributing the spices at this stage helps season the meat as it cooks.

Get the creamy texture

Flour coating: sprinkle it over the chicken and vegetables and stir thoroughly so it is spread across the mixture. This helps avoid dry pockets of flour in the finished soup.

Gradual pouring: add the broth and half-and-half gradually, stirring as you go. The method then brings the soup to a boil before reducing it to a simmer.

Check the rice and chicken

Rice cue: simmer for 15–20 minutes and check that the grains are tender before serving. The exact time can vary, so use tenderness rather than the clock alone as your guide.

Chicken cue: the method cooks the chicken until it is no longer pink before adding the flour and liquids. Cut the thighs into even pieces to help them cook at a similar pace.

Mind the herb instructions

The ingredient list includes chopped thyme and rosemary, but the method does not say when to add them. To follow the written method exactly, set them aside; if using them, add them with the broth and half-and-half so they can flavour the soup as it simmers.

Serve it as a meal

The rice and chicken make the soup filling enough to serve on its own. A crisp salad or steamed green vegetables can add freshness alongside the creamy broth.

Crusty bread is another option for dipping. Since the recipe already includes rice, serve bread as an accompaniment rather than an essential extra.

Recipe notes & tips

• Cut the chicken thighs into similarly sized pieces so they cook evenly.
• Dice the vegetables before heating the butter to keep the sauté moving smoothly.
• Stir the flour through the mixture until no dry patches remain.
• Pour in the broth and half-and-half gradually while stirring.
• Check the rice for tenderness after 15 minutes, then continue simmering if needed.
• Taste the soup before serving and adjust the seasoning to your preference.

Variations

• Use brown rice: allow for a longer cooking time, checking the packet guidance and tenderness.
• Add leafy greens: stir in spinach near the end so it wilts into the hot soup.
• Make it more herby: use the listed thyme and rosemary during the simmer.
• Add mushrooms: sauté sliced mushrooms with the onion and other vegetables.
• Adjust the heat: reduce or increase the chilli flakes to suit your preference.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar size so they cook at a more even rate.
• Dry flour patches: stir thoroughly after sprinkling in the flour before adding liquid.
• Adding liquid all at once: pour it in gradually and stir to combine smoothly.
• Stopping too soon: simmer until the rice is tender, not just until the broth boils.
• Forgetting the listed herbs: the method omits their timing, so decide whether to add them with the liquids.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a saucepan, stirring; the rice may absorb broth as it sits, so add a little broth or water if the soup has thickened.

Frequently asked questions