Creamy Parmesan Chicken And Rice Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until softened.
• STEP 2.Add garlic and cook for another minute until fragrant.
• STEP 3.Add chicken broth, chicken breasts, and rice to the pot. Bring to a boil, then reduce heat and simmer until chicken is cooked through and rice is tender.
• STEP 4.Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
• STEP 5.In a separate bowl, whisk together flour and milk until smooth. Slowly pour the mixture into the pot, stirring constantly.
• STEP 6.Add Parmesan cheese, salt, and pepper to the pot. Stir until the cheese is melted and the soup is creamy.
• STEP 7.Simmer for another 5 minutes to allow the flavors to meld together.
• STEP 8.Serve the soup hot, garnished with additional Parmesan cheese and fresh parsley, if desired.

Cooking Tips

• To save time, you can use pre-cooked chicken or rotisserie chicken instead of cooking the chicken breasts from scratch.
• For a thicker soup, you can add more flour to the milk mixture.
• If the soup becomes too thick upon reheating, you can thin it out with a little bit of chicken broth or milk.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with crusty bread or a side salad for a complete meal.