Creamy Chicken and Rice Soup

krollskorner.com

Debbie Berg

1 ½ lb. boneless, skinless chicken thighs, cut into bite-sized pieces

1 tsp. kosher salt

1 tsp. Italian seasoning

¼ tsp. mustard powder

¼ tsp. paprika

¼ 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

¼ 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: Parmesan cheese, black pepper, fresh parsley

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