“Then he ordered, ‘Take the money from this servant, and give it to the one with the ten bags of silver. To those who use well what they are given, even more will be given, and they will have an abundance. But from those who do nothing, even what little they have will be taken away.”
-Matthew 25:28-29 NLT
This Creamy Chicken and Rice Soup is the ultimate comfort food — cozy, hearty, and full of flavor. Tender chicken, aromatic vegetables, and perfectly cooked rice come together in a rich, creamy broth. I was inspired by the classic Panera Bread-style soup, it’s homemade, satisfying, and perfect for chilly nights. This is now my go-to soup when I need something soothing and nourishing.
I’m using organic free-range chicken thighs. And yes, this matters because there is an evident taste difference in the chicken thighs! Searing the seasoned chicken thighs with grass-fed butter builds the perfect foundation to this soup. Next, the vegetables are sautéed in the residual juices, seasonings, and fat from the chicken and butter.
Adding fresh or dried thyme and oregano for the best herbs to make this chicken soup feel nostalgic. And the best part about this is you can make it whatever consistency and taste you want! I light my creamy chicken and rice soup to be on the thicker side. But feel free to add a combination of half and half, and regular milk for that creamy but thinner consistency. Or if you want it less creamy, use less half and half and more chicken broth.
The rice in the soup may soak up some of the liquid, so keep spare chicken broth or cream on hand if you’re reheating this. Serve it with a Sweet Potato Buttermilk Biscuit for a hearty, filling, and comforting Southern-style dinner.
Creamy Chicken and Rice Soup
Ingredients
Method
- Clean the chicken thighs and season both sides with salt, pepper, onion powder, oregano, and garlic powder.
- In a large pot, melt butter and sear both sides of chicken thighs until fully cooked (about 4-5 minutes on each side).
- Remove cooked chicken from the pot and set aside. Add in the diced onion, carrots, and celery.
- Sauté vegetables on medium-low heat for 5 minutes to soften, then add minced garlic, thyme, salt, and pepper to taste. Cook for 1-2 minutes.
- Wash and drain the white rice and add it to the pot with vegetables. Add in chicken broth.
- Cover the pot and cook on low for 10-15 minutes or until the white rice is fully cooked.
- Chop your cooked chicken thighs to bite size pieces.
- Remove the lid from the pot, stir the rice, and add in the chopped chicken.
- Add in half and half, and adjust seasoning. Cook soup on low until fully heated while stirring.
- Finish with chopped parsley and more chicken broth to thin our consistency if needed. Serve hot.
