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Cheesy Chicken, Bacon, and Rice Soup


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Rate this recipe 4.2/5 (22 Votes)


  • 3 Tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 3 large carrots, finely chopped
  • 2 Tablespoons fresh minced garlic
  • 2 Cups cooked chicken, cut into chunks
  • 2 Cups steamed white rice
  • 4 Tablespoons butter
  • 1/4 Cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1 3/4 Cups chicken broth
  • 1 Cup shredded cheddar cheese
  • 1 Cup bacon, cooked and crumbled, plus 1/2 Cup to garnish bowls


Adapted from


Step 1

Heat oil into a soup pot or dutch oven over medium heat. Saute onion, and carrots for 10 minutes or until softened. Stir in garlic and cook for 1 minute then add chicken and rice. Reduce heat to low.

Melt butter into a large saucepan over medium heat. Slowly whisk in flour, salt and pepper. Slowly whisk in chicken broth until thick and creamy, nearly to a boil. Stir in shredded cheddar until melted then pour into chicken and vegetable mixture. Add 1 Cup crumbled bacon, stir then season according to taste then simmer on low until ready to serve. Garnish each bowl with a few pinches of additional crumbled bacon. Enjoy!

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