Thick and Creamy Country-style Chicken and Long-grain Rice Soup
Hey there, foodies! Today, I will show you how I create my delicious Thick and Creamy Country-style Chicken and Long-grain Rice Soup. While I did not include vegetables in mine today, you have the option to add sweet peas, broccoli, carrots, and celery to enhance the flavors of the dish. This recipe is a definite winner for those who enjoy the combination of chicken and rice. This dish is delightfully creamy, satisfying, and a budget-friendly meal option.
Ingredients:
8 boneless, skinless chicken thighs, chopped into chunks
2 cups of long-grain white rice
4 cups of water to cook the rice
1 onion, chopped
2 cloves of garlic, minced
2 tablespoons of powdered chicken bouillon
1 tablespoon of chopped parsley
1 teaspoon of celery flakes
1 cup of chicken broth
4 tablespoons of flour mixed with about 1/2 cup of warm water, to make a slurry
Seasoning salt and freshly ground black pepper, to taste
Instructions:
Cooking the rice:
Before cooking the rice, rinse it under cold water to remove any excess starch. This will help prevent the rice from becoming too sticky.
In a medium-sized pot, bring 4 cups of water to a boil. You can add a pinch of salt to the water for extra flavor, but this is optional.
Once the water is boiling, add the 2 cups of rinsed rice to the pot. Give it a quick stir to make sure the rice is evenly distributed in the water. Add 2 tablespoons of powdered chicken bouillon, 1 tablespoon of chopped parsley, and 1 teaspoon of celery flakes. Stir again.
Reduce the heat to low and cover the pot with a lid. Let the rice simmer for about 18-20 minutes, or until all the water has been absorbed.
Cooking the chicken and pulling the soup together:
In a large Dutch oven, add a splash of cooking oil, allowing the oil to get hot. Transfer the chicken thighs to the pot and cook them until they are no longer pink in the middle. I recommend cooking the thighs for about 10 minutes per side.
Once cooked, remove the chicken thighs from the Dutch oven and proceed to cut the meat into chunks. Alternatively, you may choose to cut the chicken into smaller portions before cooking.
In the same pot, sauté the onion and garlic until they are soft and translucent.
Prepare the slurry with 4 tablespoons of flour mixed with about a half cup of warm water. Then combine it with the chicken broth and chopped chicken in the Dutch oven. Stir the mixture until it is thoroughly combined. Allow the broth to thicken into a creamy chicken gravy, which should take about 5 minutes. Add additional liquid if needed.
Once the gravy has thickened, add the cooked rice. Add seasoning salt and freshly ground black pepper, to taste. Stir well.
Let cool for a few minutes before serving. Then enjoy!