This creamy Parmesan chicken and rice soup is thick, cozy, and packed with tender vegetables and shredded chicken. The rice cooks right in the broth so its starch thickens the soup, and a splash of cream and a handful of Parmesan make it rich without being heavy. It takes about 50 minutes and is a great way to use leftover or rotisserie chicken.
Table of Contents
Why This Creamy Parmesan Chicken and Rice Soup Works
Sweating the onion, carrots, and celery first builds a savory base. Cooking the rice directly in the broth gives the soup body, so it needs no flour. Cream and Parmesan go in at the very end, off a hard boil, which keeps the soup silky and prevents it from splitting.
- Thick and creamy with just cream, Parmesan, and rice starch.
- Uses cooked chicken, so it comes together quickly.
- One pot and simple pantry ingredients.
- Makes a big batch for leftovers.
Ingredients
The full amounts are in the recipe card below.
- 2 1/2 cups shredded cooked chicken (from about half of a rotisserie chicken)
- 3/4 cup long-grain white rice, uncooked
- 5 cups chicken broth
- 3/4 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese, plus more for serving
- 1 onion, diced, 2 carrots, diced, and 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
Use low-sodium broth if you can. Parmesan and some broths are salty, so taste before adding salt.
How to Make Creamy Parmesan Chicken and Rice Soup
Cook the Vegetables
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes until softened. Stir in the garlic and Italian seasoning and cook for 1 minute.
Simmer the Rice
Pour in the chicken broth and bring to a simmer. Stir in the rice, reduce the heat to medium-low, cover, and cook for 15 to 18 minutes, stirring occasionally, until the rice is tender.
Add the Chicken
Stir in the shredded chicken and cook for 3 to 5 minutes until hot. Cooked chicken should be reheated to 165°F per USDA guidance.
Finish with Cream and Parmesan
Turn the heat to low. Stir in the cream and Parmesan until the cheese melts and the soup looks silky. Season with salt and pepper. Add a splash of broth if it is too thick.
How to Serve Creamy Parmesan Chicken and Rice Soup
Ladle into bowls and top with extra Parmesan, black pepper, and parsley. Serve with crusty bread or a green salad. For a clear, brothy version instead, try our chicken rice soup.
How to Store and Reheat
Store in an airtight container in the refrigerator for up to 4 days. The rice keeps absorbing liquid, so the soup will be much thicker the next day. Reheat gently on the stove with a splash of broth or water, stirring often. Freezing is possible for up to 2 months, though the cream and rice change texture a bit after thawing.
Tips and Variations
- Use freshly grated Parmesan. Pre-grated cheese can make the soup grainy.
- Add the cream and cheese off the heat to keep it smooth.
- Stir occasionally so the rice does not stick to the bottom of the pot.
- Use half-and-half for a lighter soup.
- Add spinach or peas in the last few minutes.
- Use uncooked chicken thighs and add them with the broth, cooking until they reach 165°F.
- For another cozy chicken soup, try our chicken noodle soup with egg noodles or our chicken and rice soup.
- Craving the same flavors in a casserole? See our chicken scampi with creamy garlic Parmesan rice.
FAQ
Can I use leftover cooked rice?
Yes, add about 2 cups of cooked rice with the chicken at the end and simmer for a few minutes, using about 4 cups of broth.
Why did my soup turn so thick?
Rice keeps absorbing liquid as it sits. Stir in extra broth or water when reheating to thin it.
Can I make it without cream?
You can use half-and-half or whole milk, or leave it out and add a bit more Parmesan. The soup will be lighter and less rich.
Can I use raw chicken?
Yes. Add cubed boneless chicken to the simmering broth with the rice and cook until it reaches 165°F, about 10 to 15 minutes.
Is this soup gluten-free?
It is naturally gluten-free as written, but check the label on your broth to be sure.
Creamy Parmesan Chicken and Rice Soup
Ingredients
Main Ingredients
- 2.5 cups shredded cooked chicken
- ¾ cup long-grain white rice uncooked
- 5 cups chicken broth
- ¾ cup heavy cream
- ¾ cup Parmesan cheese freshly grated, plus more for serving
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- salt and black pepper to taste
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat. Cook the onion, carrots, and celery 5 to 7 minutes until softened. Stir in the garlic and Italian seasoning for 1 minute.
- Pour in the broth and bring to a simmer. Stir in the rice, reduce the heat to medium-low, cover, and cook 15 to 18 minutes until the rice is tender.
- Stir in the chicken and cook 3 to 5 minutes until hot (165°F/74°C).
- Reduce the heat to low and stir in the cream and Parmesan until melted and silky. Season with salt and pepper and add a splash of broth if too thick.
- Serve topped with extra Parmesan and parsley.
