Parmesan Chicken and Rice Soup
This Creamy Parmesan Chicken and Rice Soup is naturally gluten-free comfort in a bowl—tender chicken, fluffy rice, and savory parmesan in 35 minutes.
You know those evenings when you’re craving something warm and nourishing but don’t have the energy for complicated cooking? That’s exactly when this Creamy Parmesan Chicken and Rice Soup saves the day. It’s the kind of meal that wraps you up like your favorite blanket—rich, satisfying, and completely gluten-free without even trying.
I first made this wild rice soup recipe variation on a chilly October evening when my kids were coming down with colds and I needed something healing fast. The parmesan adds this incredible depth of flavor that makes it taste like you’ve been simmering it all day, but honestly, it comes together in about 35 minutes.
What I love most about this creamy parmesan chicken is how it transforms simple pantry staples into something that tastes restaurant-worthy. The rice gets perfectly tender while soaking up all that savory broth, and the parmesan creates this luscious, creamy texture without needing heavy cream.
Table of Contents
Parmesan Chicken and Rice Soup
Equipment
- Large 6-8 quart pot
- Cutting board
- Tongs
- Two forks
- Small mixing bowl
- Wooden spoon
Ingredients
- 2 tablespoons butter
- 1 large sweet onion peeled and chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 4 cloves garlic minced
- 1 tablespoon fresh thyme leaves or 1 tsp dried thyme
- 1 bay leaf
- 1 pound boneless chicken thighs or breasts
- 10 cups chicken broth or water + 10 tsp chicken bouillon
- 1 cup dried long-grain rice
- ⅔ cup grated parmesan cheese
- 3 tablespoons cornstarch
- 3 tablespoons fresh parsley chopped
- salt and pepper to taste
Instructions
- Place a large 6-8 quart pot over medium heat and add the butter. Once it’s melted and glistening, toss in the onions, carrots, celery, and garlic. Sauté for 3-5 minutes, stirring occasionally until everything softens and your kitchen starts smelling amazing.
- Add the thyme, bay leaf, chicken thighs, and chicken broth to your pot. Bring everything to a rolling boil—you’ll see those bubbles dancing across the surface. Once boiling, stir in the dried rice and watch it settle into the broth.
- Cover your pot and let it simmer for 12 minutes. Then use tongs to carefully remove the chicken thighs and set them on a cutting board. Use two forks to shred the chicken into bite-size pieces—it should pull apart easily if it’s cooked through. Keep the soup simmering uncovered while you work.
- Mix the grated parmesan cheese with the cornstarch in a small bowl until combined. Stir the shredded chicken back into your bubbling soup. Continue stirring as you gradually add the parmesan mixture into the pot—this is what creates that creamy, velvety texture. Let it simmer another 2-4 minutes until the soup thickens beautifully.
- Give it a taste test, then add salt and pepper until it’s seasoned just right. Fish out the bay leaf and discard it, then stir in the fresh parsley for a pop of color and freshness. Serve warm with crusty gluten-free bread or crackers on the side.
Notes
Parmesan Chicken and Rice Soup Ingredients
| Ingredient | Amount |
|---|---|
| Butter | 2 tablespoons |
| Sweet onion, chopped | 1 large |
| Carrots, chopped | 1 cup |
| Celery, chopped | 1 cup |
| Garlic, minced | 4 cloves |
| Fresh thyme leaves (or dried) | 1 tablespoon (or 1 tsp dried) |
| Bay leaf | 1 |
| Boneless chicken thighs or breasts | 1 pound |
| Chicken broth (or water + bouillon) | 10 cups |
| Dried long-grain rice | 1 cup |
| Grated parmesan cheese | 2/3 cup |
| Cornstarch | 3 tablespoons |
| Fresh parsley, chopped | 3 tablespoons |
| Salt and pepper | To taste |
Parmesan Chicken and Rice Soup Instructions
Step 1: Place a large 6-8 quart pot over medium heat and add the butter. Once it’s melted and glistening, toss in the onions, carrots, celery, and garlic. Sauté for 3-5 minutes, stirring occasionally until everything softens and your kitchen starts smelling amazing.
Step 2: Add the thyme, bay leaf, chicken thighs, and chicken broth to your pot. Bring everything to a rolling boil—you’ll see those bubbles dancing across the surface. Once boiling, stir in the dried rice and watch it settle into the broth.
Step 3: Cover your pot and let it simmer for 12 minutes. Then use tongs to carefully remove the chicken thighs and set them on a cutting board. Use two forks to shred the chicken into bite-size pieces—it should pull apart easily if it’s cooked through. Keep the soup simmering uncovered while you work.
Step 4: Mix the grated parmesan cheese with the cornstarch in a small bowl until combined. Stir the shredded chicken back into your bubbling soup. Continue stirring as you gradually add the parmesan mixture into the pot—this is what creates that creamy, velvety texture. Let it simmer another 2-4 minutes until the soup thickens beautifully.
Step 5: Give it a taste test, then add salt and pepper until it’s seasoned just right. Fish out the bay leaf and discard it, then stir in the fresh parsley for a pop of color and freshness. Serve warm with crusty gluten-free bread or crackers on the side.
Substitutions For Parmesan Chicken and Rice Soup
Rice Options: If you’re looking to make this even heartier, swap the long-grain rice for wild rice—just add an extra 10-15 minutes to the cooking time since wild rice takes longer to get tender. Brown rice works too, though it’ll need about 20 extra minutes of simmering.
Chicken Alternatives: Rotisserie chicken is your best friend when you’re short on time. Just skip the initial cooking step and stir in 3 cups of shredded rotisserie chicken during the last 5 minutes. Turkey works beautifully here too, making this perfect for using up Thanksgiving leftovers.
Dairy-Free Version: For a dairy-free parmesan soup, use nutritional yeast instead of parmesan (about 1/2 cup) and swap the butter for olive oil or vegan butter. You’ll still get that savory, umami-rich flavor without any dairy.
Vegetable Swaps: Don’t have celery? Use diced zucchini or mushrooms instead for that veggie boost. Leeks make a wonderful substitute for onions if you want a milder, sweeter flavor in your creamy parmesan chicken.
Troubleshooting
Soup Too Thin? Mix another tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into your simmering soup. Let it cook for 2-3 minutes and it’ll thicken right up.
Rice Getting Mushy? This usually happens if you simmer too long after adding the rice. Stick to that 12-minute covered simmer time, and if you’re meal prepping, slightly undercook the rice since it’ll continue softening in the fridge.
Not Enough Flavor? Well… sometimes you need to be generous with the salt, especially if you used water and bouillon instead of quality chicken broth. A splash of lemon juice or a dash of white wine vinegar can also brighten up the flavors beautifully.
Parmesan Clumping? Always mix your parmesan with cornstarch first before adding it to the soup—this prevents clumping and helps it melt smoothly. Make sure your soup is simmering (not boiling hard) when you add the cheese mixture.
Storage & Meal Prep
Store leftover soup in airtight containers in the fridge for up to 4 days. The rice will absorb more liquid as it sits, so you might want to add a splash of broth or water when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through.
For meal prep, you can prep all your veggies ahead and store them in a container for quick assembly on busy weeknights. The soup freezes well for up to 3 months, though the texture of the rice might change slightly—still delicious, just a bit softer.
Serving Suggestions
Serve this wild rice soup recipe with a side of warm gluten-free chocolate crinkle cookies for a sweet finish that balances the savory flavors perfectly. A simple green salad with lemon vinaigrette cuts through the richness beautifully.
For a complete comfort food spread, pair it with garlic bread made from your favorite gluten-free baguette. Man, oh man, there’s nothing better than dunking crusty bread into this creamy parmesan soup on a cold winter evening!
Wild Rice Soup Recipes Variations
Italian-Style: Add a can of diced tomatoes, some Italian seasoning, and finish with fresh basil instead of parsley. You’ll have a completely different flavor profile that’s equally delicious—almost like a creamy minestrone.
Cajun Kick: Stir in some Cajun seasoning, diced bell peppers, and a pinch of cayenne for a spicy twist. This version is perfect for those who like a little heat with their creamy parmesan chicken.
Kid-Friendly Version: Keep the seasonings mild and add small broccoli florets or peas during the last 5 minutes of cooking. My picky eaters love this version, especially when I serve it with gluten-free hot cocoa cookies for dessert.
Loaded Veggie: Double up on the vegetables by adding diced potatoes, green beans, or corn. This transforms it into a complete one-pot meal that’s packed with nutrients and fiber.
Parmesan Chicken and Rice Soup FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work perfectly in this recipe, though thighs stay a bit more tender and juicy. Just make sure to cook them through completely before shredding—they should reach 165°F internally.
How do I make this in a slow cooker?
Add everything except the parmesan mixture and parsley to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken, then stir in the parmesan-cornstarch mixture and cook on high for 15 more minutes until thickened.
What’s the best rice for parmesan soup?
Long-grain white rice works beautifully and cooks quickly, but jasmine or basmati add a lovely fragrance. Wild rice creates a nuttier, heartier texture—just remember it needs more cooking time to get tender.
Why does my parmesan cheese clump up?
Always toss your parmesan with cornstarch before adding it to hot liquid. This coats the cheese particles and helps them melt smoothly without clumping into rubbery blobs—it’s a total game-changer for creamy soups.
Can I prep this soup ahead for a party?
Yes! Make it the day before, but add only half the rice and undercook it slightly. When reheating, add extra broth to compensate for absorption and let it simmer until heated through—it’ll taste freshly made.
Best way to reheat without drying it out?
Reheat gently on the stovetop over medium-low heat with a splash of chicken broth or water to loosen it up. Microwave reheating works too—just use 50% power and stir every minute to heat evenly without overcooking the rice.
Final Thoughts
This naturally gluten-free soup proves you don’t need complicated ingredients or hours of cooking time to create something truly special. Whether you’re feeding a crowd on a chilly Sunday or need a quick weeknight dinner that feels like a warm hug, this recipe delivers every single time.
The combination of tender chicken, fluffy rice, and that rich parmesan flavor creates pure comfort food magic. And knowing it’s completely safe for your gluten-free family? That’s just the cherry on top. For more cozy meal ideas, check out our creamy dairy-free oat milk pumpkin pie for a sweet ending to your comfort food feast.
