Creamy Chicken & Rice Soup
Cookingwithkiana cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Braden Hamilton on SeeMeCook
A hearty and comforting soup loaded with tender chicken, vegetables, and rice. Perfect for cold weather or when you are feeling under the weather.
- Time
- 70 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 750 g
- 5 g
- 10 g
- 4 g
- 2 g
- 9 g
- 3 g
- 14 g
- 70 g
- 12 g
- 80 g
- 145 g
- 12 g
- 1.68 kg
- 2 g
- 2 g
- 2 g
- 3 g
- 8 g
- 370 g
- 240 g
- 10 g
- 1 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 3.4 kg before cooking, which is about 570 g per serving.
Steps
Season the chicken thighs thoroughly with the Sazón packet, Creole seasoning, smoked paprika, black pepper, Italian seasoning, and garlic powder.
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.
Remove the chicken thighs from the pan and set aside.
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.
Add the flour to the vegetables and cook for about 2 minutes to remove the raw flour taste.
Gradually stir in the chicken broth and continue stirring until the liquid slightly thickens.
Add the basil, parsley, sage, thyme, rosemary, and the seared chicken thighs back into the pot.
Simmer for at least 20 minutes, or until the chicken is fork-tender and falls apart.
Remove the chicken from the pot, shred it using two forks, and set it aside.
Add the 2 cups of uncooked white rice to the broth and simmer for another 20 minutes, or until the rice is soft.
Stir the shredded chicken and the heavy cream back into the pot.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 644
- Protein
- 33 g
- Carbs
- 60 g
- Fat
- 28 g
- Fiber
- 3 g
Where the calories come from
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