Creamy Parmesan Chicken and Rice Soup with Lemon

Quick Recipe Version (TL;DR)

• Yield: 4 generous servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium onion, finely diced
• 2 carrots + 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth + 1 cup water
• 3/4 cup long-grain white rice, rinsed
• 2 cups cooked shredded chicken
• 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried Italian seasoning
• 1 cup half-and-half
• 3/4 cup finely grated Parmesan cheese
• Zest and juice of 1 lemon
• 2 tbsp chopped fresh parsley (plus more for serving)

Do This

• 1. Sauté onion, carrots, and celery in olive oil and butter over medium heat for 6–8 minutes until softened; add garlic and cook 1 minute.
• 2. Stir in Italian seasoning, salt, and pepper. Pour in chicken broth and water; bring to a gentle boil.
• 3. Add rinsed rice. Reduce to a lively simmer, cover, and cook 15–18 minutes until rice is tender.
• 4. Stir in shredded chicken. Simmer uncovered 5 minutes more; turn heat to the lowest setting.
• 5. In a bowl, whisk half-and-half, Parmesan, lemon zest, and lemon juice. Slowly ladle in 1 cup hot broth, whisking to warm and melt cheese.
• 6. Turn off the heat. Stir tempered Parmesan mixture into the pot until silky. Add parsley; adjust salt, pepper, and lemon to taste.
• 7. Let rest 5 minutes to thicken slightly, then serve hot with extra Parmesan and herbs.

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Why You’ll Love This Recipe

• It has all the comfort of classic chicken and rice soup, with a luxurious, silky Parmesan and lemon finish.
• Uses simple ingredients you likely already have: leftover chicken, rice, broth, and pantry spices.
• Ready in under an hour, but tastes like it simmered all afternoon.
• Easy to adapt for different rice types, extra veggies, or richer/ lighter creaminess.

Grocery List

• Produce: 1 onion, 2 carrots, 2 celery stalks, 1 lemon, fresh parsley (and optional fresh thyme or dill), garlic
• Dairy: Half-and-half (or milk/cream), Parmesan cheese, unsalted butter, 1 egg (for yolk, optional but recommended)
• Pantry: Olive oil, long-grain white rice, low-sodium chicken broth, kosher salt, black pepper, dried Italian seasoning (or dried thyme and oregano)
• Protein: Cooked shredded chicken (rotisserie or leftover cooked chicken)

Full Ingredients

For the Soup Base

• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 3/4 cup)
• 3 garlic cloves, minced
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp dried Italian seasoning (or 1/2 tsp dried thyme + 1/2 tsp dried oregano)

For the Broth, Rice, and Chicken

• 6 cups low-sodium chicken broth
• 1 cup water (or additional broth)
• 3/4 cup long-grain white rice, rinsed until water runs mostly clear
• 2 cups cooked shredded chicken (about 8–10 oz)

Silky Parmesan–Lemon Finish

• 1 cup half-and-half (or 1/2 cup whole milk + 1/2 cup heavy cream)
• 1 large egg yolk (optional but adds extra silkiness)
• 3/4 cup very finely grated Parmesan cheese, lightly packed (about 2 oz), plus more for serving
• Zest of 1 lemon (about 2 tsp finely grated)
• 2–3 tbsp fresh lemon juice (start with 2 tbsp, add more to taste)
• 2 tbsp chopped fresh flat-leaf parsley, plus extra for serving

To Finish and Serve

• Extra Parmesan shavings or finely grated Parmesan
• Extra chopped parsley or fresh thyme leaves
• Freshly ground black pepper
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Prep all your ingredients

Dice the onion, carrots, and celery into small, even pieces so they cook at the same speed. Mince the garlic. Finely grate the Parmesan cheese; the finer the grate, the more easily it melts into a silky sauce. Zest and juice the lemon, keeping them separate. Chop the fresh parsley (and any additional herbs you plan to use).

Rinse the rice under cold water in a fine-mesh strainer for 20–30 seconds, swishing with your fingers, until the water runs mostly clear. This helps prevent the soup from becoming overly starchy or gummy. Measure out the broth, water, half-and-half, and have the shredded chicken ready. Having everything prepped makes the cooking process smooth and relaxed.

Step 2: Sauté the aromatics

In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat. Once the butter is melted and foamy, add the diced onion, carrots, and celery. Sprinkle with about 1/2 tsp of the kosher salt to help them soften. Cook, stirring occasionally, for 6–8 minutes, until the vegetables are tender and the onion is translucent but not browned.

Add the minced garlic, dried Italian seasoning, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to let the garlic brown, as that can taste bitter.

Step 3: Add broth and cook the rice

Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot with a wooden spoon. Increase the heat to medium-high and bring the mixture just to a gentle boil.

Stir in the rinsed rice, then reduce the heat to maintain a lively simmer (small, steady bubbles), not a hard boil. Partially cover the pot with a lid, leaving a small gap for steam to escape. Cook for 15–18 minutes, stirring once or twice, until the rice is tender but not falling apart. If the soup is simmering too vigorously, lower the heat; gentle cooking keeps the broth clear and the rice intact.

Step 4: Add the chicken and adjust consistency

Stir in the shredded cooked chicken. Simmer the soup uncovered over low heat for 5–7 minutes to warm the chicken through and allow the flavors to mingle. The soup will begin to thicken slightly as the rice releases starch.

If at any point the soup looks thicker than you like, add an extra 1/2–1 cup hot water or broth. You want it to be a bit looser than your ideal final texture, because it will thicken more once the Parmesan and half-and-half are added and as it stands.

Taste the broth and add a pinch or two more salt if needed. Turn the heat down to the lowest setting so the soup is hot but not boiling while you prepare the Parmesan–lemon mixture.

Step 5: Make the silky Parmesan–lemon mixture

In a medium heatproof bowl, whisk together the half-and-half, egg yolk (if using), finely grated Parmesan, lemon zest, and 2 tbsp of the lemon juice. The mixture will be thick and slightly grainy from the cheese at this stage.

Now temper the mixture so it blends smoothly into the hot soup without curdling: Ladle about 1 cup of the hot broth (try to avoid scooping too much rice) into the bowl in a slow, steady stream, whisking constantly. The heat from the broth will gently warm the dairy and start melting the Parmesan, turning the mixture creamy and glossy. Whisk until smooth and warm to the touch.

Step 6: Finish the soup and adjust seasoning

Turn off the heat under the soup. While stirring the pot gently in a circular motion, slowly pour in the warmed Parmesan–lemon mixture. Keep stirring until it is fully incorporated and the soup looks creamy and slightly thickened with a velvety sheen. Avoid turning the heat back to high; if you need to rewarm, keep it on the lowest setting and do not let it boil, or the dairy can separate.

Stir in the chopped fresh parsley. Taste and adjust the seasoning: add more salt if needed, a bit more black pepper, and up to 1 more tablespoon lemon juice if you prefer a brighter, tangier flavor. If the soup is thicker than you like, stir in a splash more warm broth or water until it reaches your preferred consistency.

Let the soup stand for 5 minutes off the heat to settle and thicken slightly. Ladle into warm bowls and top with extra Parmesan, fresh parsley or thyme, and a twist of black pepper. Serve with lemon wedges on the side for anyone who wants an extra squeeze.

Pro Tips

• Use finely grated Parmesan: Grate the cheese on a fine rasp-style grater or the smallest holes of a box grater so it melts smoothly and does not clump.
• Keep it just below a boil after adding dairy: High heat can cause the half-and-half and egg yolk to curdle. Once the Parmesan mixture goes in, avoid boiling; gentle heat keeps the soup silky.
• Adjust thickness with broth: Rice continues to absorb liquid as the soup sits. If it thickens more than you like, simply stir in hot broth or water before serving.
• Flavor the base well: Take the time to fully soften and lightly caramelize the vegetables. A few extra minutes here builds a sweeter, richer base for the whole soup.
• Rotisserie chicken shortcut: Using store-bought rotisserie chicken adds great flavor and cuts prep time. Dark meat adds extra richness.

Variations

• Herby spring version: Stir in 1–2 cups baby spinach or chopped kale during the last 3–4 minutes of cooking, along with a handful of fresh dill or chives for a garden-fresh note.
• Orzo instead of rice: Swap the 3/4 cup rice for 3/4 cup orzo pasta. Simmer 8–10 minutes until al dente, then continue with the recipe. You may need a little extra broth.
• Extra rich and creamy: Replace half of the half-and-half with heavy cream, and add an additional 1/4 cup Parmesan at the end for an ultra-luxurious texture.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer to airtight containers. Refrigerate for up to 3 days. The rice will continue to absorb liquid and the soup will thicken noticeably in the fridge. When reheating, warm gently over low to medium-low heat, stirring often, and add 1/2–1 cup water or broth to loosen it back to a soupy consistency. Do not let it boil once reheated to keep the creamy texture smooth.

You can also cook the base (through Step 4) up to 2 days ahead, then reheat and make the Parmesan–lemon finish fresh just before serving for the silkiest result. This is a good option if you want to prep in advance for guests.

Nutrition (per serving)

Approximate values for 1 of 4 servings: about 460 calories; 22 g protein; 23 g fat; 33 g carbohydrates; 1–2 g fiber; 7 g saturated fat; 1050 mg sodium (will vary based on broth, added salt, and cheese brand). These numbers are estimates and will change with ingredient brands and substitutions.