Creamy Chicken & Rice Soup

Ingredients

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

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

   Heat a drizzle of oil in a large pot or Dutch oven over medium-high heat. Sear the chicken thighs on both sides until they are browned and have a nice char, but are not cooked all the way through.

3. 3

   Remove the chicken thighs from the pan and set them aside.

4. 4

   In the same pan with the chicken fat, add the diced celery, carrots, minced garlic, and diced onion. Sauté until the vegetables begin to soften, making sure to scrape up 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 7 cups of chicken broth and continue to stir until the liquid slightly thickens.

7. 7

   Add the chopped basil, parsley, and the fresh sprigs of sage, thyme, and rosemary back into the pot along with the seared chicken thighs.

8. 8

   Bring to a simmer and cook for 20 minutes, or until the chicken is fork-tender.

9. 9

   Remove the chicken thighs from the soup, shred the meat using two forks, and set it aside.

10. 10

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

11. 11

    Stir the shredded chicken back into the soup and pour in the heavy cream.

12. 12

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

Notes

The chicken is seared for flavor but finished in the broth to ensure it stays tender and easy to shred. Scraping the fond (browned bits) while sautéing vegetables is key for a deep, savory broth flavor.

Nutrition per serving

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