Classic + Creamy Chicken and Rice Soup (Small Batch)

Name: Classic + Creamy Chicken and Rice Soup (Small Batch)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5
Cuisine: American
Ingredients: ½ tsp Garlic Powder (1/2 tsp. Garlic Powder (divided)); ½ tsp Kosher Salt (1/2 tsp. Kosher Salt (divided, plus more to taste)); ¼ tsp Black Pepper (1/4 tsp. freshly cracked Black Pepper (plus more to taste)); 2 tsp Olive Oil (2 tsp. Olive Oil); 1 tbsp Unsalted Butter (1 tbsp. Unsalted Butter); 1 cup Yellow Onion (1 cup finely chopped Onion); ½ cup Celery (1/2 cup finely chopped Celery); ⅓ cup Carrot (1/3 cup finely chopped Carrot); 1 tsp Italian Seasoning (1 tsp. Italian Seasoning); 2 tbsp All-Purpose Flour (2 tbsp. All-Purpose Flour); 3 cup Low-Sodium Chicken Broth (3 cups Low-Sodium Chicken Broth (or homemade broth / or bone broth)); 1 cup Half And Half (1 cup Half and Half); 2 tsp White Miso (2 tsp. White Miso Paste); ⅓ cup Long Grain Rice (1/3 cup Dry, Long-Grain White Rice (like Jasmine or Basmati)); 0 pieces Parsley (freshly chopped Parsley (for serving (optional))) — optional

Classic + Creamy Chicken and Rice Soup (Small Batch) - Soup (American)

60 minAmerican

Servings5

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Vegetarian
Pescatarian
Egg Free

Ingredients

For 5 servings

Garlic Powder½ tsp · 1/2 tsp. Garlic Powder (divided)
Kosher Salt½ tsp · 1/2 tsp. Kosher Salt (divided, plus more to taste)
Black Pepper¼ tsp · 1/4 tsp. freshly cracked Black Pepper (plus more to taste)
Olive Oil2 tsp · 2 tsp. Olive Oil
Unsalted Butter1 tbsp · 1 tbsp. Unsalted Butter
Yellow Onion1 cup · 1 cup finely chopped Onion
Celery½ cup · 1/2 cup finely chopped Celery
Carrot⅓ cup · 1/3 cup finely chopped Carrot
Italian Seasoning1 tsp · 1 tsp. Italian Seasoning
All-Purpose Flour2 tbsp · 2 tbsp. All-Purpose Flour
Low-Sodium Chicken Broth3 cup · 3 cups Low-Sodium Chicken Broth (or homemade broth / or bone broth)
Half And Half1 cup · 1 cup Half and Half
White Miso2 tsp · 2 tsp. White Miso Paste
Long Grain Rice⅓ cup · 1/3 cup Dry, Long-Grain White Rice (like Jasmine or Basmati)
Parsley0 pieces · freshly chopped Parsley (for serving (optional)) · optional

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Steps

1Prep the Chicken. If using chicken thighs, trim off any excess fat (without being obsessive). Season 8 - 10 oz. Chicken Thighs or Chicken Breasts all over with 1/4 tsp. Garlic Powder, 1/4 tsp. Salt and 1/4 tsp. freshly cracked Black Pepper. Set the seasoned chicken aside at room temperature while you prep the vegetables.
2Cook the Chicken. Heat 2 tsp. Olive Oil in a medium pot or large saucepan* over medium heat. Add chicken and cook for 4-5 minutes per side, until cooked through and the internal temperature reaches 165º F. Transfer the cooked chicken to a cutting board and tent with foil.
3Cook the Veggies. In the same pot, add 1 tbsp. Unsalted Butter, 1 cup finely chopped Onion, 1/2 cup finely chopped Celery, 1/3 cup finely chopped Carrot. and the remaining 1/4 tsp. Salt. Cook for 6-8 minutes, stirring occasionally, until softened. Stir in remaining 1/4 tsp. Garlic Powder and 1 tsp. Italian Seasoning, and cook for 1 minute.
4Stir in Flour + Broth. Sprinkle 2 tbsp. All-Purpose Flour over the vegetables. Stir to coat the vegetables in flour, then cook for one minute to cook out the raw flour taste. Slowly stir in about 1 cup of Chicken Broth, forming a thick paste.
5Add Remaining Ingredients. Stir in remaining 2 cups Chicken Broth, 1 cup Half and Half, 2 tsp. White Miso Paste, and 1/3 cup Dry, Long-Grain White Rice. Bring the soup to a boil, stirring frequently as it comes to a boil so the rice doesn’t stick to the bottom of the pot, then turn the heat beneath the pot down to “medium-low”. Cover the pot and let the soup simmer for 10-12 minutes, uncovering and stirring halfway through.
6Add Chicken. While the soup initially simmers, shred or finely chop the chicken. After the soup has simmered for 10 minutes, add the chicken to the soup. Simmer, uncovered, for another 10 minutes, or until the rice is tender.
7Serve. Season the soup with more salt and pepper to taste. Divide the soup between two large bowls and garnish with fresh parsley (if desired). Serve hot and enjoy!