Ingredients
Scale
- 1 1/2 lb boneless, skinless chicken thighs
- 1 medium yellow onion
- 3 large carrots
- 3 stalks celery
- 4 cloves garlic
- 6 cups chicken broth
- 1 cup half-and-half
- 1/4 cup all-purpose flour
- 1 cup long grain white rice
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- 1/4 tsp mustard powder
- 1/4 tsp paprika
- 1/4 tsp chili flakes
- 3 Tbsp unsalted butter
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh rosemary, chopped
- salt and pepper to taste
Instructions
- Prepare the chicken by seasoning it with salt, Italian seasoning, mustard powder, paprika, and chili flakes in a mixing bowl.
- In a large Dutch oven or soup pot over medium heat, melt butter and sauté diced onions, carrots, celery, and garlic until softened.
- Add the seasoned chicken to the pot and cook until no longer pink. Stir in chopped thyme and rosemary.
- Sprinkle flour over the mixture and stir to combine.
- Gradually pour in chicken broth and half-and-half; add uncooked rice. Bring to a boil then reduce heat to low and simmer until rice is cooked through (about 15-20 minutes).
- Adjust consistency if needed by adding more broth or water when reheating. Taste for seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 410
- Sugar: 3g
- Sodium: 660mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg