I’ve temporarily resurfaced from the depths of my soup pot to share a must-try recipe for Cheesy Chicken and Rice Soup with you! On a cold evening a few weeks ago I started cooking with every intention of making a big pot of my Homemade Chicken Noodle Soup to have on hand for lunches all week, but started craving something a bit creamier…and made with rice instead of noodles…and cheese. There had to be cheese!
Cheesy Chicken and Rice Soup was the result and it is so hearty, creamy, and delicious that I had to manually override my right hand holding a spoon, with my left hand, in order to stop eating it. That’s how good this soup is! I’m not sure what I like best – the creamy rice, tender vegetables, flavor-packed broth, or the cheese. Probably the cheese.
How to Make Cheesy Chicken and Rice Soup:
Start by prepping the vegetable base. I typially use 1 stalk celery, 1 large carrot, and 1/4 onion as the base for all of my soups, and this one is no different.
Add the vegetables to a large soup pot over medium heat with 1 Tablespoon each butter and extra virgin olive oil then saute until tender, about 10 minutes. Add 2 minced garlic cloves then cook for 1 more minute, stirring constantly.
After the vegetables are soft, add 3/4lbs cooked diced or shredded chicken.
To the chicken and vegetables add 6 cups chicken broth, and 1/3-4 cups milk.
Followed by 1 bay leaf and a 2×2″ parmesan cheese rind. The cheese rind is optional, but it adds so much flavor! I get a package of them from Whole Foods for super cheap and keep on hand in the freezer to pull out when I’m making soups.
Bring the soup to a boil then stir in 1 cup long grain white rice, place a lid on the pot, then cook for 15 minutes or until the rice is just barely tender.
Finally, whisk together 1/4 cup milk with 1/4 cup gluten-free or all-purpose flour in a small bowl, then stream into the soup and cook for 5 more minutes to get rid of the raw flour taste. The addition of this milk/flour slurry makes the soup wonderfully thick and creamy without having to add any heavy cream.
Right now the soup is absolutely delicious on its own. You could serve as-is and have one of the best bowls of soup ever – BUT – the addition of 8oz shredded cheddar cheese takes this soup straight over the top.
See how thick and creamy this soup is?! All from a little milk and flour, and a modest amount of cheese – especially when you consider how many servings a big pot of Cheesy Chicken and Rice Soup makes. Such a winner, this one. I hope you love it!
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