Creamy Parmesan Chicken and Rice Soup
Shredded chicken, carrots, celery, and rice simmered in broth, then finished with cream and freshly grated Parmesan for a thick, silky 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.
Notes
Nutrition values are an estimate per serving, based on 6 servings. Add the cream and cheese off a hard boil to keep the soup smooth. The soup thickens as it sits; thin with broth when reheating. Store in the refrigerator for up to 4 days.