Melissa's Chicken Cheddar and Rice Soup

Makes 6 generous servings | Estimated time 50 minutes

Time assumes the chicken is already cooked.

Method

1. Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 8 to 10 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
2. Sprinkle in the flour and stir for 1 minute. Gradually stir in the broth until smooth.
3. Add the rice, thyme, and pepper. Bring to a gentle simmer, partially cover, and cook for 18 to 22 minutes, stirring occasionally, until the rice and vegetables are tender.
4. Stir in the chicken and milk. Heat gently, stirring, until the soup reaches 165°F on a food thermometer. Avoid a vigorous boil.
5. Remove the pot from the heat. Stir in the cheddar a handful at a time until melted. Add a little broth or milk if needed to thin the soup, then warm gently.
6. Taste and add salt as needed. Serve with parsley, if you like.

Kitchen notes

Rice continues to absorb liquid as the soup sits. For smoother melting, grate the cheddar from a block.

Storage and reheating

Divide leftovers into shallow containers and refrigerate within 2 hours at 40°F or below (within 1 hour if above 90°F). Use within 3 to 4 days, counting the chicken’s previous refrigerated storage time; making soup does not restart that clock. Reheat to 165°F, stirring and checking with a food thermometer. Thin with broth or milk as needed.

Contains milk and wheat.