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!
Course Dinner
Cuisine American
Keyword best chicken soup recipe, chicken and rice soup, chicken and rice soup recipe, creamy chicken and rice soup, creamy chicken soup recipe, easy soup recipe, hearty soup recipe, homemade chicken soup
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 8servings
Calories 304kcal
Author Jenny
Equipment
Stove
Ingredients
3tbspextra virgin olive oil
1large onionfinely chopped
4stalks of celerychopped
3large carrotspeeled and chopped
2tbspminced garlic
1stick unsalted butter
1/2cupall purpose flour
1/2tspkosher salt
1/2tspfreshly ground black pepper
32ozreduced sodium chicken brothplus 16 oz
2cupsshredded cheesemild cheddar
1tsphot sauce
3cupscooked shredded chicken
3-4cupscooked white rice
1/2cupsour cream
salt and pepper to taste
Instructions
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!