Oh, hi! 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!
I started cooking today 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 is what I came up with, and it is so hearty, creamy, and delicious that I literally had to override control of my right hand with my left to stop eating it spoonful by steamy spoonful straight from the soup pot, and pour myself a dang bowl already. 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 pretty much use 1 stalk celery, 1 large carrot, and 1/4 small onion as the base of 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 skim milk.
Followed by 1 bay leaf and a 2×2″ parmesan cheese rind. The cheese rind is optional, btw, but it adds SO. MUCH. FLAVOR. I get a big 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 cheese takes this soup straight over the top.
I use a mixture of both smoked and sharp cheddar cheeses, and parmesan cheese, which I stirred into the soup until smooth, then served. Whatever you use, just make sure it’s freshly shredded/grated – it will make all the difference in the world!
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Cheesy Chicken and Rice Soup
Description
Cheesy Chicken and Rice Soup is hearty, creamy, and delicious. The ultimate in comfort food!
Ingredients
- 1 Tablespoon butter
- 1 Tablespoon extra virgin olive oil
- 1/4 small onion, minced
- 1 carrot, chopped
- 1 rib celery, chopped
- salt & pepper
- 2 garlic cloves, minced
- 3/4lb cooked chicken, shredded or chopped
- 6 cups chicken broth
- 2 cups skim milk, divided
- 1 bay leaf
- 2x2" parmesan cheese rind (optional)
- 1 cup long grain white rice
- 1/4 cup gluten-free or all-purpose flour (I like Bob's Red Mill White Rice Flour)
- 8oz shredded cheese (I used a mix of smoked cheddar, sharp cheddar, and fresh grated parmesan)
Directions
- Melt butter and oil in a large soup pot over medium heat. Add onion, carrot, and celery, season with salt and pepper, then saute for 10 minutes or until vegetables are soft. Add garlic cloves then cook for 1 more minute, stirring constantly. Add chicken, season with more salt and pepper (if chicken is unseasoned) then stir to combine.
- Add chicken broth, 1-3/4 cups milk, bay leaf, and parmesan cheese rind, if using, to the pot. Turn heat up to bring to a boil then add rice and stir to combine. Place a lid on top then turn heat down to medium-low and cook for 10-15 minutes, stirring occasionally, until rice is tender.
- In a small bowl whisk together remaining 1/4 cup milk with flour. Stream into soup, stir to combine, then cook uncovered for 5 more minutes. Turn off heat and remove pot from burner then add cheese and stir until smooth. Let soup sit and thicken for 10 minutes then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
See how thick and creamy this soup is?! All from a little skim 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!
Bee 03.03.2023
I am feeling under the weather and came to your site because of your delicious, comforting gluten free food and found this soup. I made it and wow is it delicious. I even bought smoked cheddar and it really adds depth and flavor! So so good. Highly recommend.
Kristin 03.06.2023
I’m so glad to hear it, Bee! I hope you are feeling better now!
Larry Schweitzer 06.22.2021
We buy a Sam’s Club rotisserie chicken. Make a meal out of it then debone and set aside. Use the remains to make the broth. Separate the bones from the broth. Add cubed chicken and the rest of the ingredients that have been sautéed. Anything that can be found in the garden or frig is fair game. Add noodles, dumplings or rice. Why Sam’s? because they are bigger and cheaper.
Kristin 06.28.2021
Sounds delicious, Larry! Thank you so much for sharing your method to make this soup!
Sally Burda 10.29.2020
We are seniors but the weather in Las Vegas is cold and I want a nourishing soup to eat.
Kristal R. 02.10.2020
This soup is amazing! I have made it so many times. It is filling and comforting. One of my favorite IGE recipes! 5 stars for sure.
Katy Lang 01.21.2019
This is still one of my favorite recipes. I think I’ve been making it for 6 years!
Beth 01.08.2018
I know you posted this recipe a long time ago, but I just made it again for the zillionth time since I found it. My husband & I both love it and he often says to me, “Are you going to make that chicken-rice soup again?” It is just the two of us, so whenever we have leftover chicken or rice, I throw it in the freezer so it is all ready for me to make the soup. Then I freeze portion sized servings for us to grab out of the freezer for an easy lunch. I am a soup fiend, especially in the winter, so love having this as my go to recipe these days. Just wanted you to know how much we love it!
Jill 10.17.2017
Made as written tonight for husband and picky teenager. They snarfed it down – proclaimed as a keeper. :)
Kristin 10.17.2017
Love it!! Thank you so much for your feedback, Jill! :)
Laura Wurzburger 01.08.2017
Could you leftover rice? If so, when would you add it?
Kristin 01.16.2017
Sure! I’d just add it in at the end for a couple minutes to warm up/soften.
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Angie Jozefowicz 10.25.2015
This soup was so good! My daughter started feeling under the weather this morning so I bought one of the roasted chickens from our local grocery store and made this soup. chock full of veggies and full of flavor as I added a parmesan rind and fresh rosemary, thyme and sage. I made it GF as well! Thanks for another amazing recipe, Kristin!
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So glad to hear, Angie, I hope she starts feeling better soon!
Heidi Ochoa 01.21.2015
Holy moly! Really wish we had left overs! This soup was so good that my family downed it in an hour.
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