Ingredients
Scale
- 1 1/2 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp. kosher salt
- 1 tsp. Italian seasoning
- 1/4 tsp. mustard powder
- 1/4 tsp. paprika
- 1/4 tsp. chili flakes
- 3 Tbsp. butter, unsalted
- 1 medium yellow onion, diced
- 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 Tbsp. fresh thyme, chopped
- 1 Tbsp. fresh rosemary, chopped
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup half-and-half
- 1 Tbsp. soy sauce
- 1 Tbsp. hot sauce
- 1 cup long grain white rice, uncooked
- salt and pepper, to taste
- garnish: black pepper, fresh parsley
Instructions
- Prepare the chicken by seasoning it with salt, Italian seasoning, mustard powder, paprika, and chili flakes.
- In a Dutch oven or large soup pot, melt butter over medium heat. Sauté diced onion, carrots, celery, and garlic until softened.
- Add the seasoned chicken to the pot and cook until no longer pink. Stir in fresh herbs.
- Sprinkle flour over the mixture to thicken the base. Gradually pour in chicken broth and half-and-half while stirring.
- Add uncooked rice and bring to a boil before reducing to a simmer for 15–20 minutes until rice is cooked through.
- Adjust seasonings as needed and serve hot, garnished with parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 340
- Sugar: 4g
- Sodium: 690mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg