Cheesy Chicken and Rice Soup

Cheesy Chicken and Rice Soup is made with extra virgin olive oil, onion, celery, carrots, minced garlic, unsalted butter, all-purpose flour, kosher salt, freshly ground black pepper, reduced sodium chicken broth, shredded mild cheddar cheese, hot sauce, cooked shredded chicken, cooked white rice, and sour cream. This hearty Cheesy Chicken and Rice Soup recipe creates a comforting dinner that takes about 45 minutes to prepare and can serve up to 6-8 people.

Cheesy Chicken and Rice Soup Ingredients

• 3 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 4 stalks of celery, chopped
• 3 large carrots, peeled and chopped
• 2 tablespoons minced garlic
• 1 stick (1/2 cup) unsalted butter
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 48 oz reduced sodium chicken broth (divided: 32 oz + 16 oz)
• 2 cups shredded mild cheddar cheese
• 1 teaspoon hot sauce
• 3 cups cooked, shredded chicken
• 3-4 cups cooked white rice
• 1/2 cup sour cream
• Salt and pepper to taste

Cheesy Chicken and Rice Soup Instructions

1. Heat the olive oil in a large Dutch oven over medium heat, add the onion, celery, and carrots, and cook for about 10 minutes until the vegetables are tender, then stir in the minced garlic and cook for about 1 minute.
2. In a separate large saucepan, melt the butter over medium heat, slowly whisk in the flour, salt, and pepper until thick and bubbly, gradually whisk in 32 ounces of the chicken broth, increase the heat slightly and whisk until the broth thickens and becomes creamy, about 3-5 minutes, then reduce the heat to low, add the shredded cheddar cheese, and stir until melted and smooth, then add the hot sauce.
3. Add the cheese sauce to the vegetables in the Dutch oven, stir to combine, then add the cooked, shredded chicken and the cooked rice, pour in the remaining 16 ounces of chicken broth, and add the sour cream, stirring well to incorporate.
4. If the soup is too thick, add more chicken broth or milk to reach the desired consistency, taste the soup, and season with additional salt and pepper as needed.
5. Reduce the heat to low and keep the soup warm until ready to serve. Enjoy!

Recipe Tips

• Use Homemade Chicken Broth: If you have the time, use homemade chicken broth instead of store-bought. It adds a richer flavor to the soup base.
• Seasoning Layers: Season the soup in layers. Start with seasoning the vegetables as they cook, then adjust seasoning again after adding the cheese sauce, chicken, and rice. This ensures a well-balanced flavor throughout.
• Fresh Garlic: Use freshly minced garlic instead of pre-minced for a more vibrant and robust garlic flavor.

How To Store Cheesy Chicken and Rice Soup

Refrigerate: Cool the Cheesy Chicken and Rice Soup completely. Then, either cover the soup pot with a lid or transfer the soup to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For extended storage, freeze the soup. First, let the soup cool completely, then transfer it to a freezer-safe container or use a freezer bag. The soup can be frozen for up to 3 months. When ready to eat, thaw it overnight in the refrigerator before reheating.

How To Reheat Leftover Cheesy Chicken and Rice Soup

On The Stovetop: Pour the leftover Cheesy Chicken and Rice Soup into a saucepan. Heat over medium heat, stirring occasionally, until the soup is hot all the way through, about 10-15 minutes. Add a little chicken broth or milk if the soup has thickened too much.

In The Microwave: Place a portion of the soup in a microwave-safe bowl and cover it loosely with plastic wrap or a microwave-safe lid. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In The Slow Cooker: Transfer the leftover soup to a slow cooker. Set the slow cooker to the “Low” setting and heat for 1-2 hours, stirring occasionally, until the soup is heated through.

What To Serve Cheesy Chicken and Rice Soup

Cheesy Chicken and Rice Soup pairs well with crusty bread, a fresh green salad, garlic bread, and roasted vegetables. It also can be served alongside a side of coleslaw, steamed broccoli, baked potatoes, and a fruit salad for better savoring of the meal.

Frequently Asked Questions

Can I use a different type of cheese?

Yes, you can use any type of cheese that melts well. Sharp cheddar, Gruyère, or Monterey Jack are good alternatives that can add different flavors to the soup.

Can I make this soup in advance?

Yes, you can make the soup up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat it on the stovetop or in the microwave before serving.

Can I freeze the soup?

Yes, the soup can be frozen for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. Thaw it overnight in the refrigerator before reheating.

Try more recipes:

• Creamy Chicken Noodle Soup Pioneer Woman
• Crock Pot Creamy Tortellini Soup
• Crock Pot Potato Soup