Herb-Infused Chicken and Rice Soup with Velvety Broth

Recipe Collection: Dinner

Herb-Infused Chicken and Rice Soup with Velvety Broth is a comforting American classic perfect for chilly evenings. This non-vegetarian dish features tender chicken, aromatic herbs, and a rich, velvety broth that brings layers of flavor to every spoonful. With the added crunch of fresh vegetables and a hint of smokiness from bacon, this soup is versatile enough for family dinners or meal prep.

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Overview

This elevated version of creamy chicken and rice soup is a comforting bowl of goodness, perfect for chilly nights. Infused with aromatic herbs and enriched with a velvety broth, this soup promises layers of flavor and a satisfying texture. The addition of fresh vegetables and a hint of smokiness from bacon takes this classic dish to a whole new level.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 120 minutes

Ingredients

• 2 14 Ounces (oz) chicken broth
• 2 Cups (cup) brown rice, uncooked
• 1.5 Cups (cup) celery, diced
• 1.5 Cups (cup) yellow onion, minced
• 1.5 Cups (cup) water
• 1 Teaspoon (tsp) chicken bouillon powder
• 1 Cup (cup) butter, divided
• 0.75 Cup (cup) all-purpose flour
• 6 Cups (cup) milk, divided
• 3 Cups (cup) chicken meat, cooked and shredded
• 4 Ounces (oz) bacon, minced
• 1 Cup (cup) carrots, diced
• 1 Cup (cup) broccoli florets
• 1 Cup (cup) white button mushrooms, sliced
• 2 Cloves garlic, minced
• 1 Teaspoon (tsp) Italian seasoning
• 0.5 Teaspoon (tsp) dried thyme
• 0.5 Teaspoon (tsp) dried oregano
• 0.5 Teaspoon (tsp) smoked paprika
• 1 Pinch salt, to taste
• 1 Pinch freshly cracked black pepper, to taste
• Fresh parsley, minced, for garnish

Steps

1. In a large pot, combine chicken broth, rice, celery, onions, water, and bouillon. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until the rice absorbs most of the liquid, about 30 minutes. Remove from heat and set aside.
2. In a medium saucepan, melt 0.5 cup of butter over medium heat. Add bacon and cook until crispy. Remove bacon and set aside, leaving the fat in the pan.
3. Add carrots, broccoli, mushrooms, and garlic to the bacon fat. Sauté until vegetables are tender, about 5-7 minutes. Add Italian seasoning, thyme, oregano, and smoked paprika. Stir to combine.
4. In the same saucepan, melt the remaining 0.5 cup of butter. Gradually add flour, stirring continuously to make a thick paste. Whisk in 4 cups of milk, 0.5 cup at a time, whisking constantly until smooth.
5. Stir the sauce, sautéed vegetables, and chopped chicken into the rice mixture. Add the remaining 2 cups of milk to reach the desired consistency. Season with salt and pepper.
6. Simmer over low heat, stirring every 15 minutes, for 1 hour. Adjust seasoning as needed.
7. Serve hot, garnished with crispy bacon and fresh parsley. Enjoy the rich, creamy flavors with a hint of smokiness and herbaceous notes.

Enjoy your homemade Herb-Infused Chicken and Rice Soup with Velvety Broth!