Classic Cheesy Chicken and Rice Soup with Cheddar Roux
A hearty comfort soup featuring tender vegetables, shredded chicken, and fluffy rice bound together in a rich cheddar cheese sauce made with a traditional roux. The soup starts with sauteed onions, celery, and carrots, then incorporates a smooth butter-flour base whisked with chicken broth and melted cheddar cheese. Perfect for cold weather dinners or using leftover chicken and rice, this filling one-pot meal delivers creamy, savory satisfaction with a hint of heat from hot sauce.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 large onion, finely chopped
- 4 stalks celery, chopped
- 3 large carrots, peeled and chopped
- 2 tbsp minced garlic
- 1 stick unsalted butter
- ½ cup all purpose flour
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 32 oz reduced sodium chicken broth
- 16 oz chicken broth
- 2 cups mild cheddar cheese, shreddedsharp cheddar1:1flavor
stronger cheese flavor
- 1 tsp hot sauce
- 3 cups cooked chicken, shredded
- 3 cups cooked white rice
- ½ cup sour cream
- salt and pepper, to taste
Instructions
- 1
Heat oil in large dutch oven over medium heat
- 2
Add onion, celery and carrots, cook stirring for about 10 minutes
- 3
Stir in garlic and cook for about 1 minute until vegetables are tender, then reduce heat to low
- 4
In separate large saucepan, melt butter over medium heat
- 5
Slowly whisk flour, salt and pepper into butter until thick and bubbly
- 6
Slowly whisk in chicken broth
- 7
Increase heat slightly and keep whisking until broth gets thick and creamy, about 3-5 minutes
- 8
Reduce heat to low and add cheese, stirring until smooth, then add hot sauce
- 9
Add cheese sauce to vegetables
- 10
Add cooked chicken and rice
- 11
Add remaining chicken broth and sour cream, stirring to combine
- 12
Add more broth or milk if desired for thinner consistency
- 13
Taste and season with additional salt and pepper
- 14
Reduce heat to low and serve
Tips
Make sure to whisk the roux constantly to prevent lumps and achieve a smooth, creamy base for the soup.
Cook the vegetables until truly tender before adding the cheese sauce to ensure even texture throughout.
Add the cheese sauce while heat is low to prevent the cheese from becoming grainy or separating.
Good to Know
Refrigerate up to 3 days in airtight container. Reheat gently, adding broth if needed to restore consistency.
Can prepare vegetables and cheese sauce separately up to 1 day ahead. Combine and finish just before serving.
Serve hot in bowls with crusty bread or crackers. Garnish with extra shredded cheese or chopped herbs if desired.
Common Mistakes
Whisk roux constantly to avoid lumps in the cheese sauce base.
Keep heat low when adding cheese to avoid curdling or graininess.
Add liquids gradually to prevent breaking the sauce.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use leftover rotisserie chicken?
Yes, rotisserie chicken works perfectly. Remove skin and shred the meat, adding it during the final steps to just heat through.
What if my soup is too thick?
Gradually add more warm chicken broth or milk while stirring until you reach desired consistency. The rice will continue absorbing liquid.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The rice may absorb liquid, so add extra broth when reheating to restore creaminess.