Creamy Chicken & Rice Soup
A hearty and flavorful soup with chicken, rice, and a blend of spices.
soupcomfort foodchicken
egg-freenut-free
dinner
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
🥬Fresh Produce(6)
- 1 tbsp basil
- 2 celery stalks
- 1 tsp crushed red pepper
- 4 garlic cloves
- 1 onion
- 2 tbsp parsley
🥩Meat & Seafood(2)
- 6 boneless skinless chicken thighs
- 7 cups chicken broth
🥛Dairy & Eggs(1)
- 1 cup heavy cream
🫙Pantry Staples(2)
- 1½ tbsp flour
- 2 cups white rice
🧂Spices & Seasonings(9)
- 1 tsp black pepper
- ¼ tsp cayenne
- 2 tsp Creole seasoning
- 1 tbsp garlic powder
- 2 tsp Italian seasoning
- rosemary
- sage
- 2 tsp smoked paprika
- Thyme
📦Other(3)
- 2 tsp Adobo
- 2 carrots
- 1 packet Sazón
Nutrition (per serving)
Calories
186
Protein
23g
Carbs
10g
Fat
6g
Fiber 2g·Sugar 2g·Sodium 1286mg
👨🍳 Instructions
- 1
Season chicken and sear until browned.
- 2
Sauté onion, celery, carrots & garlic.
- 3
Stir in flour; cook 2 min.
- 4
Whisk in broth.
- 5
Add herbs and chicken; simmer 20 min.
- 6
Shred chicken and return to pot.
- 7
Add rice; simmer 20 min.
- 8
Stir in heavy cream.
- 9
Finish with Adobo, cayenne & crushed red pepper.
💡 Pro Tips
- ✓Sear chicken thighs skin-side down at 375°F for 4-5 minutes before removing skin, as thigh meat contains 20% more intramuscular fat than breasts, which renders out and creates fond for deeper flavor without the skin becoming soggy in the broth.technique375°F, 4-5 minutes
- ✓Cook your flour roux for exactly 2 minutes at medium heat (not longer) before whisking in broth—this duration gelatinizes starches without browning them, preserving the soup's cream color while achieving full thickening power (4-5 tablespoons flour per cup of liquid).timing2 minutes, 4-5 tbsp flour per cup liquid
- ✓Add heavy cream only after rice is fully cooked (20 minutes), because the acidic Sazón and Creole seasoning can cause dairy proteins to curdle if exposed to heat longer than 2-3 minutes; stir constantly for those final 2 minutes at 165°F maximum.timing2-3 minutes, 165°F maximum
- ✓Use long-grain white rice (not short-grain), which absorbs liquid at a 1:2 ratio and won't break down into a starchy slurry—this prevents cream from separating and maintains a clean, velvety texture rather than grainy or chalky mouthfeel.ingredient1:2 rice-to-liquid ratio
- ✓Reduce your seasoning blend by 20% if using Sazón packet (which contains ~65% salt), since Creole seasoning, smoked paprika, and garlic powder will compound saltiness—taste after simmering but before adding cream, as salt perception drops by 15% in dairy-based broths.ingredientReduce by 20%, salt perception drops 15% in dairy
Be the first to rate
Share this recipe
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
Be the first to rate
Share this recipe
Creamy Chicken & Rice Soup
A hearty and flavorful soup with chicken, rice, and a blend of spices.
soupcomfort foodchicken
egg-freenut-free
dinner
📝 Ingredients
🥬Fresh Produce(6)
- 1 tbsp basil
- 2 celery stalks
- 1 tsp crushed red pepper
- 4 garlic cloves
- 1 onion
- 2 tbsp parsley
🥩Meat & Seafood(2)
- 6 boneless skinless chicken thighs
- 7 cups chicken broth
🥛Dairy & Eggs(1)
- 1 cup heavy cream
🫙Pantry Staples(2)
- 1½ tbsp flour
- 2 cups white rice
🧂Spices & Seasonings(9)
- 1 tsp black pepper
- ¼ tsp cayenne
- 2 tsp Creole seasoning
- 1 tbsp garlic powder
- 2 tsp Italian seasoning
- rosemary
- sage
- 2 tsp smoked paprika
- Thyme
📦Other(3)
- 2 tsp Adobo
- 2 carrots
- 1 packet Sazón
Nutrition (per serving)
Calories
186
Protein
23g
Carbs
10g
Fat
6g
Fiber 2g·Sugar 2g·Sodium 1286mg
👨🍳 Instructions
- 1
Season chicken and sear until browned.
- 2
Sauté onion, celery, carrots & garlic.
- 3
Stir in flour; cook 2 min.
- 4
Whisk in broth.
- 5
Add herbs and chicken; simmer 20 min.
- 6
Shred chicken and return to pot.
- 7
Add rice; simmer 20 min.
- 8
Stir in heavy cream.
- 9
Finish with Adobo, cayenne & crushed red pepper.
💡 Pro Tips
- ✓Sear chicken thighs skin-side down at 375°F for 4-5 minutes before removing skin, as thigh meat contains 20% more intramuscular fat than breasts, which renders out and creates fond for deeper flavor without the skin becoming soggy in the broth.technique375°F, 4-5 minutes
- ✓Cook your flour roux for exactly 2 minutes at medium heat (not longer) before whisking in broth—this duration gelatinizes starches without browning them, preserving the soup's cream color while achieving full thickening power (4-5 tablespoons flour per cup of liquid).timing2 minutes, 4-5 tbsp flour per cup liquid
- ✓Add heavy cream only after rice is fully cooked (20 minutes), because the acidic Sazón and Creole seasoning can cause dairy proteins to curdle if exposed to heat longer than 2-3 minutes; stir constantly for those final 2 minutes at 165°F maximum.timing2-3 minutes, 165°F maximum
- ✓Use long-grain white rice (not short-grain), which absorbs liquid at a 1:2 ratio and won't break down into a starchy slurry—this prevents cream from separating and maintains a clean, velvety texture rather than grainy or chalky mouthfeel.ingredient1:2 rice-to-liquid ratio
- ✓Reduce your seasoning blend by 20% if using Sazón packet (which contains ~65% salt), since Creole seasoning, smoked paprika, and garlic powder will compound saltiness—taste after simmering but before adding cream, as salt perception drops by 15% in dairy-based broths.ingredientReduce by 20%, salt perception drops 15% in dairy