Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup

a whole pot of chicken and rice soup
A Chicken Soup For You
Chicken soups are among my favorite comfort food recipes.

There is an infinite number of scrumptious versions, with noodles and tortillas and tortellini and dumplings…  Whatever mood you are in, or taste you are craving, there’s a sort of chicken soup for you.

They are a complete meal in a bowl, and often incredibly easy to make!

Our take on traditional Chicken Soup with Rice has a wonderfully satisfying texture and robust flavor from the addition of parmesan cheese.

a serving of chicken rice soup in a bowl

(Healthy) Parmesan Chicken Rice Soup
Many creamy chicken soups call for heavy cream or artificial cream-of-something fillers. 

This gluten-free recipe manages to achieve that dreamy, savory soup that you crave with an extra kick of nutty flavor from the parmesan.

spoonful of this amazing Creamy Parmesan Chicken

What Ingredients You Need

Plus, did I mention that all of the ingredients are gluten-free?!

Here’s what you need:

Butter – preferably unsalted
Sweet Onion – peeled and chopped
Carrots – chopped
Celery – chopped
Garlic – minced
Fresh Thyme Leaves – or substitute with 1 tsp dried thyme
Bay Leaf
Boneless, Skinless Chicken Thighs – or chicken breasts will work as well
Chicken Broth – or water + 10 tsp chicken bouillon
Dried Long Grain Rice
Parmesan Cheese – grated
Parsley – chopped
Salt and Pepper
Vegetables for Soup
Chicken in Soup Pot

Creamy Chicken and Rice Soup Recipe


2 tablespoons butter

4 cloves garlic, minced

10 cups chicken broth, or water + 10 tsp chicken bouillon
1 cup dried long-grain rice
2/3 cup grated parmesan cheese
3 tablespoons cornstarch
3 tablespoons chopped parsley
salt and pepper
Place a large 6-8 quart pot over medium heat.  Sauté for 3-5 minutes, stirring to soften.

Add in the thyme, bay leaf, chicken thighs, and chicken broth. Bring to a boil. 
Cover and simmer for 12 minutes.  Use two forks to shred the chicken into bite-size pieces. 
Mix the grated parmesan cheese with the cornstarch. Stir the chicken back into the soup. Continue stirring as you add the parmesan mixture into the soup. 
Taste. Remove the bay leaf and stir in the fresh parsley. Serve warm.
This recipe is gluten free as-is.
Soups with starchy ingredients (like pasta or rice) do make good leftovers if eaten within the next 24-48 hours.