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Creamy Garlic Parmesan Chicken Rice Soup with Spinach

Creamy Garlic Parmesan Chicken Rice Soup with Spinach

A cozy one-pot chicken and rice soup with garlic, Parmesan, cream, tender vegetables, and fresh spinach. This creamy dinner recipe makes six comforting servings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive oil or unsalted butter
  • 1 medium Medium yellow onion, finely diced
  • 2 medium Medium carrots, diced
  • 2 stalks Celery stalks, diced
  • 4 cloves Garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Thickener and Liquid
  • 1/4 cup All-purpose flour
  • 6 cups Low-sodium chicken broth
Main Ingredients
  • 1 cup Uncooked long-grain white rice
  • 1 pound Boneless, skinless chicken breasts or thighs
Creamy Finish
  • 1 cup Heavy cream or half-and-half
  • 1 cup, about 3 ounces Freshly grated Parmesan cheese
  • 3 cups Fresh baby spinach, roughly chopped
Optional Finish
  • 2 tablespoons Fresh parsley, chopped
  • 1 tablespoon Lemon juice

Method
 

Step-by-Step
  1. Heat the olive oil or unsalted butter in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery, then cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the minced garlic, Italian seasoning, kosher salt, and black pepper. Cook for about 30 seconds, stirring constantly, just until the garlic becomes fragrant.
  3. Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes. This cooks the flour and creates the roux that will thicken the soup.
  4. Gradually whisk in the low-sodium chicken broth, scraping up any browned bits from the bottom of the pot. Continue whisking until the broth is smooth.
  5. Add the uncooked rice and chicken. Bring the soup to a gentle boil, reduce the heat to low, partially cover the pot, and simmer for about 18–22 minutes, until the rice is tender and the chicken reaches 165°F (74°C) internally.
  6. Remove the chicken from the pot and shred or chop it into bite-size pieces. Return the chicken to the soup and stir to distribute it evenly.
  7. Stir in the cream and freshly grated Parmesan. Simmer gently for 2–3 minutes, taking care not to let the soup boil vigorously.
  8. Add the chopped spinach and cook for 1–2 minutes, until wilted. Taste and adjust the salt and pepper, then add the lemon juice or parsley if desired.

Notes

Freshly grated Parmesan melts more smoothly than pre-shredded cheese. For leftovers, cook the rice separately because it continues absorbing broth; thin chilled soup with additional chicken broth or milk when reheating. If using leftover cooked chicken, add it near the end with the cream.