Description
Cheesy Chicken and Rice Soup is a comforting and creamy dish that combines tender chicken, melted cheese, and hearty rice for a cozy meal. This flavorful soup is perfect for chilly days and easy to prepare any time.
Ingredients
Scale
- 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
- 2×2 inch 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
- Heat butter and olive oil together in a large pot over medium heat.
- Add the onion, carrot, and celery to the pot, season with salt and pepper, and cook until the vegetables soften, about 10 minutes.
- Stir in garlic and cook for another minute while stirring.
- Mix in the chicken and add extra salt and pepper if the chicken lacks seasoning.
- Pour in chicken broth, 1 and 3/4 cups of milk, bay leaf, and parmesan rind if using, then bring to a simmer over high heat.
- Add the rice, stir well, cover with a lid, reduce heat to low, and let it simmer for 10 to 15 minutes until the rice is cooked through.
- In a small bowl, whisk together the remaining 1/4 cup milk with the flour, then slowly pour into the pot while stirring.
- Allow the soup to cook without the lid for 5 minutes to thicken.
- Turn off the heat, remove from burner, stir in the shredded cheddar cheese until fully melted and smooth.
- Let the soup rest for 10 minutes to thicken further before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 392kcal
- Sugar: 4g
- Sodium: 578mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 2g + 6g
- Trans Fat: 0.1g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 69mg