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Cheesy Chicken and Rice Soup
Cheesy Chicken and Rice Soup is thick, hearty, creamy, and delicious. This veggie-packed soup recipe is the ultimate comfort food!
Servings 8
Calories 392kcal
Ingredients
- 1 Tablespoon butter
- 1 Tablespoon extra virgin olive oil
- 1/4 onion minced
- 1 carrot chopped
- 1 rib celery chopped
- salt and pepper
- 2 garlic cloves pressed or minced
- 3/4 lb cooked chicken shredded or chopped
- 6 cups chicken stock or broth
- 2 cups milk divided, any kind
- 1 bay leaf
- 2x2" parmesan cheese rind optional
- 1 cup long grain white rice
- 1/4 cup gluten free flour or AP flour if not GF
- 8 oz shredded sharp cheddar cheese
Instructions
- 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 tender. 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 then turn the heat up to high to bring the soup a simmer. Add the rice then stir to combine. Place a lid on top then turn heat down to low and simmer 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 the soup then stir to combine and 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.
Nutrition
Calories: 392kcal | Carbohydrates: 30g | Protein: 24g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 578mg | Potassium: 381mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1648IU | Vitamin C: 1mg | Calcium: 302mg | Iron: 1mg