Creamy Chicken & Rice Soup

Ingredients

• 6 boneless, skinless chicken thighs
• 1 Sazón packet
• 2 tsp Creole seasoning
• 2 tsp smoked paprika
• 1 tsp black pepper
• 1 tbsp garlic powder
• 2 tsp Italian seasoning
• oil (for searing)
• 1 small onion (diced)
• 4 cloves garlic (minced)
• 2 stalks celery (diced)
• 2 large carrots (diced)
• 1.5 tbsp flour
• 7 cup chicken broth
• fresh thyme
• fresh rosemary
• fresh sage
• 1 tbsp chopped basil
• 2 tbsp chopped parsley
• 2 cup white rice (uncooked)
• 1 cup heavy cream
• 2 tsp adobo seasoning
• 0.25 tsp cayenne pepper
• 1 tsp crushed red pepper

Steps

1. 1

   Season the chicken thighs thoroughly with the Sazón packet, Creole seasoning, smoked paprika, black pepper, Italian seasoning, and garlic powder.

2. 2

   In a large pot or Dutch oven, drizzle a good amount of oil and sear the chicken thighs on both sides until they are nice and golden brown with a char. Do not cook them all the way through at this stage.

3. 3

   Remove the chicken thighs from the pan and set aside.

4. 4

   In the same pan, sauté the diced celery, carrots, onion, and minced garlic in the rendered chicken fat, making sure to scrape up all the browned bits (fond) from the bottom of the pan.

5. 5

   Add the flour to the vegetables and cook for about 2 minutes to remove the raw flour taste.

6. 6

   Gradually stir in the chicken broth and continue stirring until the liquid slightly thickens.

7. 7

   Add the basil, parsley, sage, thyme, rosemary, and the seared chicken thighs back into the pot.

8. 8

   Simmer for at least 20 minutes, or until the chicken is fork-tender and falls apart.

9. 9

   Remove the chicken from the pot, shred it using two forks, and set it aside.

10. 10

    Add the 2 cups of uncooked white rice to the broth and simmer for another 20 minutes, or until the rice is soft.

11. 11

    Stir the shredded chicken and the heavy cream back into the pot.

12. 12

    Finish the soup by stirring in the adobo seasoning, cayenne pepper, and crushed red pepper. Serve warm.

Notes

The chicken is seared first to develop flavor and then finished in the broth to ensure it remains tender. Scraping the fond (browned bits) after sautéing vegetables is key to a deep, savory broth flavor.

Nutrition per serving

• chicken and rice
• soup
• comfort food
• dinner
• creamy
• one-pot