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Two bowls of creamy chicken and rice soup

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5 from 10 reviews

Easy Creamy Chicken and Rice Soup (One Pot)

Recipe by Eric Jones

Discover how to make the best Easy Creamy Chicken and Rice Soup! A fast, one-pot comfort meal packed with veggies, chicken, and Parmesan.

  • Total Time40 minutes
  • Yield6 1x

Ingredients

Units Scale
  • 2/3 cup carrots, sliced
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 whole white onion, chopped
  • 1/2 cup celery, chopped
  • 8 oz fresh mushrooms, sliced
  • 1 tbsp minced garlic
  • 1 tsp cilantro flakes
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1 1/2 tsp sea salt
  • 1 tsp black pepper
  • 4 cups chicken stock
  • 1 lb cooked chicken, shredded
  • 1 1/2 cups cooked rice (1/2 cup uncooked rice)
  • 1 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Coat the sliced carrots with olive oil. Place on a baking sheet (paid link). Bake the carrots for 20 minutes at 400 degrees, tossing halfway through (10 minutes). Set to the side when done.
  2. Heat the olive oil and butter in a large Dutch oven (paid link) or soup pot over medium heat. Add the chopped white onion, chopped celery, and sliced mushrooms. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables soften.
  3. Add the minced garlic, cilantro flakes, garlic powder, ground cumin, sea salt, and black pepper to the pot. Cook for 1 minute, stirring constantly, until the garlic is fragrant and the spices are evenly coated on the vegetables.
  4. Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Add in the roasted carrots. Bring the liquid to a gentle boil, then reduce heat to medium-low and let it simmer for 10 minutes.
  5. Stir in the shredded cooked chicken and cooked rice. Simmer for 3 to 5 minutes until both are thoroughly heated through.
  6. Turn the heat down to low. Slowly pour in the heavy whipping cream, stirring constantly until fully incorporated into the broth. Gradually add in the grated Parmesan cheese, stirring until completely smooth.
  7. Taste the soup and adjust seasoning with extra salt or pepper if desired. Ladle into warm bowls and serve immediately.

Equipment

(paid link)

Notes

Set a handful of sliced mushrooms aside to toss quickly with butter, salt, and garlic to place on top of the soup for aesthetics. 

Nutrition

  • Calories: 381
  • Sugar: 2.7g
  • Sodium: 722mg
  • Fat: 17.2g
  • Carbohydrates: 31g
  • Fiber: 1.8g
  • Protein: 23.9g
  • Cholesterol: 88mg

Find it online: https://dudethatcookz.com/creamy-chicken-rice-soup/

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