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Creamy Kosher Chicken and Rice Soup Recipe

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Meat (Fleishig)

This chicken and rice soup is creamy and comforting without any dairy. Chicken thighs, carrots, celery and onion simmer in broth with rice, thyme and bay leaves, and a little flour cooked with the vegetables gives the soup body.

How It Gets Creamy

Cooking the flour with the vegetables before adding the broth creates a light roux that thickens the soup, and the rice releases starch as it simmers, adding more creaminess. Chicken thighs stay tender through the cooking time and add more flavor than breasts. Stir occasionally so the rice doesn’t stick to the bottom of the pot.

Kosher Notes

Despite the name, there’s no cream or milk in this soup, so it’s a meat (fleishig) dish that can be served at any meat meal, including Shabbat dinner. Use kosher-certified chicken broth.

Storing and Freezing

The soup keeps for up to 4 days. The rice absorbs liquid as it sits, so add extra broth when reheating. If you plan to freeze it, slightly undercook the rice; it keeps for up to 3 months.

Creamy Kosher Chicken and Rice Soup Recipe
This comforting kosher chicken and rice soup gets its creamy richness from pureed vegetables and flour-thickened broth, no dairy needed.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1.5 pounds boneless skinless chicken thighs cut into 1-inch pieces
  • 1 large yellow onion diced
  • 3 medium carrots peeled and sliced
  • 3 stalks celery diced
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 8 cups chicken broth kosher certified
  • 1 cup long-grain white rice uncooked
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 cup fresh parsley chopped

What I use for this recipe

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Method
 

  1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then add to the pot. Cook for 5-6 minutes until golden brown on most sides. Remove chicken and set aside.
  2. Reduce heat to medium. Add onion, carrots, and celery to the same pot. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened and onion is translucent.
  3. Add garlic and cook for another minute until fragrant. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  4. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Add bay leaves, thyme, salt, and pepper.
  5. Return chicken to the pot and bring soup to a boil. Reduce heat to medium-low and simmer for 20 minutes.
  6. Add rice to the pot and continue simmering for 18-20 minutes until rice is tender and chicken is cooked through.
  7. Remove bay leaves. Taste and adjust seasoning as needed. Stir in fresh parsley just before serving.
  8. Ladle into bowls and serve hot. The soup will thicken slightly as it sits.

Notes

This soup keeps well in the refrigerator for up to 4 days. The rice will absorb more liquid over time, so add extra broth when reheating if needed. For freezing, slightly undercook the rice as it will continue cooking when reheated. Can be frozen for up to 3 months.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 950mg 41%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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