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Creamy Cheesy Chicken and Rice Soup in 30 Minutes

Prep 10 min Cook 15 min Difficulty 2/5

Creamy cheesy chicken and rice soup: simple, comforting, and easy to customize. Ready in about 30 minutes.

Why this recipe works

A creamy chicken and rice soup that uses everyday pantry staples. It’s thick, comforting, and easy to customize with extra veggies or cheese. Suits weeknight dinners, meal-prep pals, and anyone craving a cozy bowl.

Search intent: How to make a creamy chicken and rice soup
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Key takeaways

One-pot comfort with simple ingredients
Creamy cheesy finish without heavy cream
Adjust rice and chicken to desired thickness

Recipe guide

A creamy chicken and rice soup that uses everyday pantry staples. It’s thick, comforting, and easy to customize with extra veggies or cheese. Suits weeknight dinners, meal-prep pals, and anyone craving a cozy bowl.

A cozy, creamy soup you can make tonight.

  • One-pot comfort with simple ingredients
  • Creamy cheesy finish without heavy cream
  • Adjust rice and chicken to desired thickness

Cook the chicken

Heat butter in a medium pot over medium heat until melted. Add diced chicken and cook, stirring, until partly cooked and opaque on the outside, about 3–4 minutes.

Simmer with rice

Pour in chicken stock and bring to a gentle boil. Add rice, reduce heat to a simmer, cover, and cook until rice is tender and chicken is cooked through, about 15 minutes.

Finish and serve

Stir in salt and black pepper to taste. Remove pot from heat and stir in shredded cheddar until melted and smooth. Let soup rest 1–2 minutes to thicken slightly. Serve hot.

Ingredients

  • 1 cup long-grain rice
  • 250 g chicken breast, diced
  • 3 cups chicken stock
  • 1/2 cup shredded cheddar cheese
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Heat butter in a medium pot over medium heat until melted.
  2. Add diced chicken and cook, stirring, until partly cooked and opaque on the outside, about 3–4 minutes.
  3. Pour in chicken stock and bring to a gentle boil.
  4. Add rice, reduce heat to a simmer, cover, and cook until rice is tender and chicken is cooked through, about 15 minutes.
  5. Stir in salt and black pepper, taste and adjust seasoning.
  6. Remove pot from heat and stir in shredded cheddar until melted and smooth.
  7. Let soup rest 1–2 minutes to thicken slightly.
  8. Serve hot.

FAQs

Can I use pre-cooked chicken? Yes. Use cooked chicken or leftover rotisserie chicken to speed up prep.
What if the soup is too thick? If the rice finishes sooner, remove from heat and let it rest to thicken, then reheat gently.
Can I swap cheese or add spices? Use any mild cheddar you have; for extra brightness, stir in a pinch of mustard powder or paprika.