Description
A creamy, comforting Chicken Parmesan Rice Soup made with shredded chicken, vegetables, long-grain rice, and Parmesan cheese in a velvety broth.
Ingredients
2 tablespoons butter
1 large sweet onion, finely chopped
1 cup chopped carrots
1 cup chopped celery
4 cloves garlic, minced
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 bay leaf
1 pound boneless, skinless chicken thighs or chicken breasts
10 cups chicken broth
1 cup dried long-grain rice
2/3 cup finely grated Parmesan cheese
3 tablespoons cornstarch
3 tablespoons chopped fresh parsley
Salt, to taste
Black pepper, to taste
Instructions
1. Set a large soup pot over medium heat and add the butter. Once melted, add the onion, carrots, celery, and garlic. Cook for 3 to 5 minutes, stirring often, until the vegetables begin to soften.
2. Stir in the thyme and bay leaf, then place the chicken into the pot. Pour in the chicken broth and bring the soup to a gentle boil.
3. Add the rice, reduce the heat to a simmer, and cover the pot. Cook for about 12 minutes, until the rice is tender and the chicken is cooked through.
4. Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Keep the soup simmering uncovered while you shred the chicken.
5. In a small bowl, mix the grated Parmesan cheese with the cornstarch. Return the shredded chicken to the pot, then slowly stir in the cheese mixture.
6. Continue simmering for 2 to 4 minutes, stirring frequently, until the soup thickens and becomes creamy.
7. Season with salt and pepper to taste. Remove the bay leaf, stir in the fresh parsley, and serve hot.
Notes
For best results, use freshly grated Parmesan. You can substitute other hard cheeses, like Romano or Asiago. Add greens like spinach or kale at the end for a nutrition boost.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop simmering
- Cuisine: American