Classic Cheesy Chicken and Rice Soup

Remember that cheesy chicken and rice soup I posted on Instagram Sunday…..well, I wasn’t planning on posting the recipe, but y’all were adamant about getting it πŸ™‚

Never fear, I’m always willing to share my recipes!! You just won’t see a whole bunch of step by step photos for this one ok?

These photos of the soup are from the next day, so it looks thicker than usual which I love! You can easily thin it out with  little splashes of milk. We devoured this soup with no problem, can’t wait for you to try it! It’s homemade, full of veggies, chicken and rice. Yum!


Classic Cheesy Chicken and Rice Soup

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 (8 tablespoons) unsalted butter

1/2 cup all purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

32 ounces plus 16 ounces reduced sodium chicken broth

2 cups shredded mild cheddar (I use Tillamook)

1 teaspoon hot sauce

3 cups cooked shredded chicken

3-4 cups cooked white rice

1/2 cup sour cream

Additional salt and pepper to taste

1. Place oil in large dutch oven over medium heat. When hot, add onion, celery and carrots, stirring and cooking for about 10 minutes. Stir in garlic and cook for about 1 minute. Once veggies are tender, reduce heat to low.

2. In a separate large saucepan melt the butter over medium heat. Slowly whisk in the flour, salt and pepper until thick and bubbly. Slowly whisk in 32 ounces chicken broth. Increase heat slightly and keep whisking until broth gets thick and creamy, about 3-5 minutes. Once thick, reduce heat to low and add cheese, stirring until smooth then add hot sauce. Add cheese sauce to veggies then add cooked chicken and rice. Add remaining 16 ounces of chicken broth and sour cream to soup, stirring to combine. According to your preference you may want to add more broth or milk for a thinner soup. Stir, taste and season with additional salt and pepper according to your liking. Reduce heat to low and serve!

Makes 8 servings


Have a great day! Come back soon πŸ™‚


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49 Responses
  1. Kameron

    you’re the best!

    thanks for the recipe – I think I just found dinner for Sunday! homemade bread and we’re done. πŸ™‚

  2. April

    Aloha Jenny,

    It’s never soup weather here – so we just pretend! I made this soup today – BIG HIT with my daughters! Thank you for the inspiration once again.

  3. Shelly

    This is excellent! It’s great comfort food but imo it’s more of a casserole, not a soup. Also, it took me up until almost the last step to realize I make something very similar only using egg noodles rather than rice. (with a few different ingredients as well) One bit of advise, I used boneless, skinless chicken breasts but when I make it again, I will probably use a rotisserie chicken from the deli instead. I will also use mushrooms next time too.

  4. Lori

    There’s a typo about the amount of broth you need for the recipe in the ingredient list. I made it with 32 oz and it just turned out a little ticker than traditional soup. Still very yummy!

    1. Hi Lori, in the instructions I state to add 16 more ounces to the soup, but didn’t have it in the ingredient list. Just edited that! Thanks!

  5. JW

    I wonder if this could be done in the crock pot, and just adding the cheese, sour cream and rice in the end?

  6. Brenda

    I think I found this on your pinterest board, or facebook. I follow you on both and check your website often. I did not prep anything so I made it all at one time for dinner. It took a lot of work, and it was well worth it. My husband loved it. I filed this under my recipes to make again. Thanks for another great one!

  7. Kelli Kane

    My tummy does not like me much when I eat white rice…do you think it would be just as good with wild rice or some other type? It looks too good not to make!

  8. Jocelyn

    I made this last night. It’s a winner! I added chipotle taco sauce and more white pepper and some spinach when I served it. Yum!!!

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