Description

A comforting and flavorful Creamy Parmesan Chicken and Rice Soup recipe. Easy to make, perfect for weeknights, and packed with tender chicken, rice, vegetables, and a creamy Parmesan broth. Get the full recipe details here!

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup chopped yellow onion (about 1 medium)
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 cup cooked white rice (long-grain or jasmine works well)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup chopped fresh parsley
1 teaspoon dried thyme
Salt and freshly ground black pepper to taste
Optional: pinch of red pepper flakes for a hint of heat

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through. Remove the chicken from the pot with a slotted spoon and set aside.
2. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
3. Stir in the minced garlic and dried thyme, cooking for about 1 minute until fragrant. Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
4. Add the cooked rice and the cooked chicken back into the pot. Reduce the heat to low, cover, and let the soup simmer for at least 10-15 minutes to allow the flavors to meld. Season with salt and pepper. Add optional red pepper flakes for heat.
5. Stir in the heavy cream and grated Parmesan cheese. Cook for another 5 minutes, stirring gently, until the cheese is melted and the soup is creamy. Do not boil.
6. Stir in the fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh parsley.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe containers for up to 2-3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if needed.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 350-400 kcal
Sugar: Approx. 3-5g
Sodium: Depends on broth and added salt, aim for low-sodium broth
Fat: Approx. 15-20g
Carbohydrates: Approx. 25-30g
Fiber: Approx. 2-3g
Protein: Approx. 25-30g