Cream of Chicken and Rice Stew

As cooler weather prevails, I turn to soups and stews for dinner. This stew evolved in a stream of consciousness process on the stove in which I started cooking without a specific end in mind. All I knew is that I wanted to use some unused chicken thighs from another recipe and rice instead of pasta or noodles in the soup. I love how the green celery, orange carrots, and red bell pepper pop against a background of white rice. Whole chicken thighs simmering in the soup negate any need for prepared chicken stock or broth. A last-minute addition of heavy cream add richness.

I made this stew twice before going to print on the blog. In the future, I might experiment with substituting mushrooms for the bell pepper to add earthy flavor.

Paul poured a 2013 Sonoma Coast Chardonnay from Failla Wines from his curated collection when we first tried this stew, but any Chardonnay would pair well.

Cream of Chicken and Rice Stew

  • Servings: 6
  • Difficulty: Easy
  • Print


  • 4 skinless chicken thighs
  • Kosher salt
  • Cracked black pepper
  • 1 Tbsp vegetable oil
  • 1 yellow onion, diced
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, thinly sliced
  • 2 tsp of a dried herbs (thyme, oregano, marjoram)
  • 1 bay leaf
  • 5-6 cups water
  • 1 cup long grain white rice
  • 1/3 cup heavy cream


  1. Salt and pepper skinless chicken thighs and sauté in a little oil heated in a large pot. Cook each side for 3-4 minutes until lightly browned. Remove the chicken from the pot and set aside.
  2. Add diced onion, carrot, red bell pepper, celery and sliced garlic to the pot and stir until softened. Stir in dried herbs and bay leaf.
  3. Return the thighs to the pot on top of the vegetables and add 5-6 cups of water until the chicken and vegetables are covered. Bring to a boil then simmer for 30 minutes uncovered. Stir occassionally
  4. Bring to a new boil and add rice. Reduce to a simmer and cook and stir occasionally for 15 minutes.
  5. Remove thighs and pry meat with away from the bone with a couple of forks and shred into bite size pieces. Add meat and heavy cream to the pot. Bring to a bubbling simmer, stir and serve.

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