Description
Creamy White Chicken and Rice Soup is a rich, velvety bowl of comfort packed with tender chicken, fluffy rice, and melted cheese. Ready in just 30 minutes, it’s the perfect cozy meal for chilly nights or busy weekdays—easy enough for a quick dinner yet hearty and satisfying for the whole family.
Ingredients
Soup Base
-
2 tbsp extra virgin olive oil
-
2 cups shredded cooked chicken
-
½ red onion, chopped
-
3 garlic cloves, minced
-
2 celery stalks, chopped
-
2 medium carrots, peeled and chopped
-
4 fresh thyme sprigs
-
1 bay leaf
-
4 cups chicken or vegetable stock
-
1 cup heavy cream
-
3 tbsp white cooking wine (or extra stock)
-
1 tsp sea salt
-
2 tsp On Everything All-Purpose Blend (or similar seasoning)
-
1 tsp smoked paprika
Rice & Cheese
-
1–1½ cups cooked Basmati rice (or 1 cup dry long grain rice + 1 cup extra stock)
-
1 cup Parmesan cheese, grated
-
1 cup mozzarella cheese, shredded
Instructions
-
Sauté the Base
-
Heat olive oil in a Dutch oven over medium-high heat.
-
Add onion and garlic, cook ~2 minutes until fragrant.
-
Stir in carrots and celery, cook until tender. Season with salt, paprika, and spice blend.
-
-
Simmer the Soup
-
Pour in stock, cream, wine (or extra stock), thyme, bay leaf, shredded chicken, and rice.
-
Stir and simmer for 8–10 minutes, until veggies soften.
-
If using dry rice, add it earlier and simmer 10–15 minutes before adding cream.
-
-
Make It Creamy
-
Stir in Parmesan and mozzarella. Simmer 2–3 minutes until melted and creamy.
-
Remove thyme stems and bay leaf.
-
-
Serve & Enjoy
-
Ladle soup into bowls. Serve hot with garlic bread, crackers, or salad.
-
Notes
Rotisserie chicken is a great shortcut.
Add cooked rice near the end to avoid mushiness.
Try Gruyère or provolone if you don’t have mozzarella.
To freeze, skip the cheese and add fresh when reheating.
Adjust thickness with extra stock or cream as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American