Classic Cheesy Chicken and Rice Soup
This Classic Cheesy Chicken and Rice Soup is such a comforting dish! This easy, hearty soup recipe is perfect for cold winter nights by the fire!
Servings 8 servings
- 3 tbsp extra virgin olive oil
- 1 large onion finely chopped
- 4 stalks of celery chopped
- 3 large carrots peeled and chopped
- 2 tbsp minced garlic
- 1 stick unsalted butter
- 1/2 cup all purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 32 oz reduced sodium chicken broth plus 16 oz
- 2 cups shredded cheese mild cheddar
- 1 tsp hot sauce
- 3 cups cooked shredded chicken
- 3-4 cups cooked white rice
- 1/2 cup sour cream
- salt and pepper to taste
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.
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!
Calories: 304kcal | Carbohydrates: 30g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 400mg | Potassium: 282mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4109IU | Vitamin C: 4mg | Calcium: 185mg | Iron: 1mg