This white chicken and basmati rice soup is creamy, cozy, and ready in about 45 minutes. Fragrant basmati rice simmers in chicken broth with onion and garlic, then shredded chicken, cream, Parmesan, and mozzarella turn it into a thick, comforting bowl.
It is a smart way to use leftover or rotisserie chicken, and it is filling enough to serve as a full meal. The cheese gives the soup a rich body, while thyme and basil keep the flavor savory and balanced. It is perfect for cold evenings or when someone in the house needs something warm.
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Why This Works
Basmati rice cooks quickly and stays separate instead of turning gluey, so it gives the soup a pleasant bite and a light, nutty aroma. Cooking it right in the broth lets the grains absorb flavor, and a little of their starch helps thicken the soup naturally.
The creamy part comes from three ingredients. Heavy cream makes the base silky, Parmesan adds savory depth, and mozzarella melts into stretchy ribbons. Adding the cheese in small handfuls over low heat, rather than all at once or at a boil, keeps the soup smooth instead of grainy.
Sauteing the onion and garlic first builds a sweet base, which matters because the broth, chicken, and rice are otherwise quite mild.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups low sodium chicken broth
- 3/4 cup basmati rice, rinsed
- 2 cups cooked shredded chicken
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
How to Make Creamy White Chicken and Basmati Rice Soup
1. Saute the onion and garlic
Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes, until soft and translucent. Stir in the garlic and cook for 30 seconds.
2. Add the broth and rice
Pour in the chicken broth and bring to a boil. Stir in the rinsed basmati rice, reduce the heat to a steady simmer, and cover the pot.
3. Cook the rice
Simmer for about 15 minutes, stirring once or twice, until the rice is tender.
4. Add the chicken and seasoning
Stir in the shredded chicken, thyme, and basil. Let the soup simmer for 3 to 4 minutes so the chicken heats through and the herbs flavor the broth.
5. Make it creamy
Lower the heat and stir in the heavy cream. Add the Parmesan and mozzarella a handful at a time, stirring until each addition melts. Do not let the soup boil after the cheese goes in.
6. Season and serve
Taste and add salt and pepper as needed. Ladle into bowls and garnish with parsley. If the soup is thicker than you like, stir in a splash of warm broth.
How to Serve
This soup is hearty on its own, but a few simple sides make it a complete meal. Serve it with quick cheesy garlic bread for dunking, or add a basket of soft dinner rolls to the table.
For something with a little sweetness, serve a square of cornbread with creamed corn. A fresh chicken caesar salad with homemade croutons on the side adds crunch and balances the creamy soup.
How to Store and Reheat
Cool the soup quickly by dividing it into shallow containers, then refrigerate within 2 hours of cooking. Because cooked rice should be chilled promptly, do not leave the pot on the stove to cool. The soup keeps for up to 2 days, since the rice continues to swell and soften.
The soup will thicken in the refrigerator. Reheat it on the stove over low heat, adding a splash of broth or water, and stir often until it is steaming hot at 165 degrees F. Avoid high heat, which can make the cheese and cream separate. Because of the rice and dairy, this soup does not freeze well.
Tips and Variations
Rinse the basmati rice before cooking to remove extra starch and keep the soup from getting too thick. Shred your own cheese when you can, since packaged shreds contain starch that can make the soup slightly grainy. For safe handling of a big pot of soup, University of Nebraska-Lincoln Extension recommends cooling it in shallow containers no more than 2 inches deep and reheating it to at least 165 degrees F.
To add vegetables, stir in diced carrots and celery with the onion, or add a handful of baby spinach or frozen peas at the end. A squeeze of lemon juice or a little fresh thyme brightens the flavor just before serving.
If you want a lighter soup, replace half of the cream with whole milk, and use only the Parmesan. You can also use brown basmati rice, but it needs a longer simmer, so add extra broth and cook it until tender before adding the chicken.
FAQ
Can I use leftover rice instead of uncooked rice?
Yes. Stir in about 2 cups of cooked rice with the chicken and simmer for a few minutes. Skip the 15 minute cooking step.
What chicken is best for this soup?
Rotisserie chicken is the quickest option. Poached or leftover roasted chicken works well too, and you can use breast, thigh, or a mix.
Why did my soup turn thick?
Rice absorbs liquid as it sits. Stir in warm broth a little at a time until the soup reaches the consistency you like.
How do I keep the cheese from clumping?
Add the cheese slowly over low heat, stirring as it melts, and do not boil the soup after the cheese goes in. Freshly shredded cheese also melts more smoothly.
Can I make it dairy free?
You can replace the cream with full fat coconut milk and leave out the cheeses, adding a little nutritional yeast for savory flavor. The texture will be lighter, but the soup is still creamy.
Creamy White Chicken and Basmati Rice Soup
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 6 cup low sodium chicken broth
- ¾ cup basmati rice rinsed
- 2 cup cooked shredded chicken
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- salt and black pepper to taste
- chopped fresh parsley for garnish
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat. Cook the onion for 4 to 5 minutes until soft, then add the garlic for 30 seconds.
- Add the chicken broth and bring to a boil. Stir in the rinsed rice, reduce to a simmer, and cover.
- Simmer for about 15 minutes, stirring once or twice, until the rice is tender.
- Stir in the chicken, thyme, and basil and simmer for 3 to 4 minutes.
- Lower the heat and stir in the cream. Add the Parmesan and mozzarella a handful at a time, stirring until melted. Do not boil after adding the cheese.
- Season with salt and pepper and garnish with parsley. Thin with warm broth if needed.
