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 Rice
- 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
- Shaved Parmesan cheese
- Freshly ground black pepper
- Fresh parsley
Instructions
- Season the chicken: Place the diced chicken thighs in a medium mixing bowl. Add kosher salt, Italian seasoning, mustard powder, paprika, and chili flakes. Stir well to coat all the pieces evenly, then set aside.
- Sauté the vegetables: Heat a large Dutch oven or soup pot over medium heat. Melt the unsalted butter, then add diced onions, carrots, and celery. Season with kosher salt to taste. Sauté for 5-7 minutes until the vegetables start to soften, stirring occasionally. Add minced garlic and cook for an additional 30 seconds, stirring constantly to release its aroma.
- Cook the chicken: Add the seasoned chicken pieces to the pot and cook until they are no longer pink in the center. Stir in fresh thyme and rosemary to infuse the soup with herbal flavors.
- Create the roux base: Sprinkle the all-purpose flour over the chicken and vegetables. Stir well to coat everything evenly and cook for about 1-2 minutes to cook off the raw flour taste and start thickening the soup.
- Add liquids and rice: Slowly pour in the chicken broth, half and half, soy sauce, and hot sauce while stirring to combine smoothly. Add the uncooked long grain white rice, stir well, then increase the heat to medium-high to bring the soup to a gentle boil.
- Simmer the soup: Once boiling, reduce heat to low and let the soup simmer uncovered for 15-20 minutes. Stir frequently to prevent the rice from sticking to the bottom. The rice will cook in the soup, releasing starch that thickens the broth, giving the soup a creamy consistency.
- Final seasoning and serving: Taste the soup and adjust seasoning by adding more hot sauce, salt, or pepper as desired. Ladle the soup into bowls and garnish with shaved Parmesan cheese, freshly ground black pepper, and chopped fresh parsley. Serve hot and enjoy!
Notes
- Cooking rice directly in the soup thickens it nicely, but if you prefer a thinner soup, add extra broth or water especially when reheating leftovers.
- Use boneless, skinless chicken thighs for juicier, more flavorful meat, but chicken breasts can be a leaner substitute.
- Fresh herbs add vibrant flavor, but dried thyme and rosemary can be used if fresh are unavailable—use about one-third the amount.
- Adjust the amount of chili flakes and hot sauce to control the soup’s spiciness to your preference.
- For a dairy-free option, substitute half and half with coconut milk or a plant-based cream alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
