Recipe for Cream Chicken and Rice Soup – Comfortable classic chicken and rice soup recipe that is very creamy and rich with parmesan cheese and our gluten-free secret ingredient.
Chicken Soup For You
Chicken soups are among my favorite recipes for comfortable foods.
There are an endless number of delicious versions, with noodles and tortillas and tortillas and pasta balls … SO MANY different varieties to enjoy. Whatever mood you have, or taste you crave, there is some kind of chicken soup for you.
Loaded with a classic combination of onions, celery and carrots, and including hearty rice, Chicken and Rice Soups are particularly comfortable dishes at any time of the year. They are a complete meal in a bowl, and often incredibly easy to make!
Our traditional chicken soup with rice has a wonderfully satisfying texture and robust flavor from the addition of Parmesan cheese.
(Healthy) Parmesan Chicken Rice Soup
Many creamy chicken soups require heavy cream or artificial cream-of-something fillings. But our healthier, and in my opinion, much tastier version uses simple parmesan cheese and a “secret ingredient” cornstarch to get that all-rich soup we all love.
This gluten-free recipe manages to achieve that dreamy, delicious soup you crave with an extra kick of a Parmesan nut flavor.
What Ingredients You Need
You will love the classic flavors of our Cream Parmesan Soup, lighter yet incredibly rich with an exchange of traditional heavy cream with parmesan cheese and cornmeal.
Also, did I mention that all the ingredients are gluten free ?!
Here’s what you need:
- Butter – rather unsalted
- Sweet Onion – peeled and chopped
- Carrots – hakita
- Celery – hakita
- Garlic – pikita
- Fresh Thyme Leaves – or replace with 1 tablespoon of dried thyme
- Bay
- Boneless, Skinless Chicken Thighs – or chicken breasts will work as well
- Chicken Broth – or water + 10 tablespoons chicken broth
- Dried Long Grain Rice
- Parmesan cheese – grated
- Corn flour
- Parsley – hakita
- Salt and pepper
How to Make Creamy Chicken and Rice Soup
All the ingredients for this soup recipe are easily cooked together in just one heavy soup. And you don’t even need to cut the chicken or cook the rice before!
- First place a large 6-8 quart pot on medium heat. Add the butter and melt. Then add the chopped onions, carrots, celery and chopped garlic. Saute for a few minutes to soften.
- Add the fresh or dried thyme, bay leaf, whole chicken thighs and chicken broth. Swell and add the dried rice.
- Cover and reduce the heat, and cook for a few minutes. Use tweezers to move the chicken thighs to a large bowl or cutting board, and with two forks break the cooked chicken into biting pieces. Continue to gently soften the soup, uncovered, while you tear the chicken.
- Then, in a small bowl, mix the grated Parmesan cheese with the cornstarch. Put the shredded chicken back into the soup, and continue to stir while you add the parmesan and cornmeal mixture into the soup.
- Boil and stir for a few more minutes until the soup is thick and creamy.
- Add flavor to the soup and salt and pepper as needed. Finally remove the bay leaf and add the fresh parsley before serving hot.
Get the Complete (Printable) Cream Chicken and Rice Soup Recipe + VIDEO Below. Enjoy!
Frequently Asked Questions
Does This Soup Recipe Do Before? Does It Feel Good As A Leftover?
Soups with starchy ingredients (such as pasta or rice) do make good leftovers if stored in the refrigerator and eaten within the next 24-48 hours.
However, the rice will still absorb the broth and make the mixture a thicker stew than cream soup. You can add additional broth to loosen the soup when heated.
Should You Cook The Rice Before Adding It?
No. Adding uncooked rice (or dry rice) gives the grains an extra flavor while cooking in the pot.
What To Serve With This Soup?
My family loves to enjoy this creamy Parmesan Chicken Soup with crusty bread, like our Easy Garlic Bread recipe, and a fresh salad for a completely satisfying meal.
For healthy and gluten-free side dishes, try a simple Baked Broccoli or Sauteed Mushrooms to add even more vegetables to your dinner.
Do You Want to Make an Even Healthier Version?
If you want a lighter classic soup, just skip the Parmesan cheese and corn. It won’t be as creamy, but the soup will still have a great texture and flavor thanks to the rice and vegetables.
You can even swap the butter for olive oil, for a dairy-free version.
LOOKING FOR MORE SAFE SOUP RECIPES?
Recipe for Cream Chicken and Rice Soup
Cream of Parmesan Chicken Chicken and Rice – A cozy classic recipe of chicken and rice soup that is very creamy and rich with Parmesan cheese and our gluten-free secret ingredient.
Portions: 8 people
Place a large 6-8 quart pot on medium heat. Add the butter. After melting add the onions, carrots, celery and garlic. Saute for 3-5 minutes, stirring to soften.
Add thyme, bay leaf, chicken thighs and chicken broth. Sxvelu. Once boiling, add the dried rice.
Cover and cook for 12 minutes. Then use tweezers to remove the chicken thighs. Use two forks to tear the chicken into biting pieces. Continue to cook the uncovered soup while you are tearing the chicken.
Mix the grated Parmesan cheese with the cornstarch. Put the chicken back in the soup. Keep stirring while you add the parmesan mixture into the soup. Cook for another 2-4 minutes to thicken the soup base.
Right. Then salt and pepper as needed. Remove the bay leaf and add the fresh parsley. Serve hot.
Soups with starchy ingredients (such as pasta or rice) do make good leftovers if eaten in the next 24-48 hours. However, the rice / pasta will continue to absorb the broth and make the mixture a thicker stew. You can add additional broth to loosen the soup when heated.
Served: 1.5cups, Calories: 321kcal, Carbohydrates: 29g, Protein: 16g, Fat: 16g, Saturated fat: 6g, Cholesterol: 70mg, Sodium: 1298mg, Potassium: 541mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3101IU, Vitamin C: 28mg, Calcium: 148mg, Iron: 2mg
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