Souper Rice is a quick and creamy shortcut risotto-like recipe made with instant rice, cream of chicken soup, chicken broth, and Parmesan cheese. Serve it as an easy side dish with dinner or bulk up the base for a meal that’s ready in just 10 minutes!
Need dinnertime help but don’t know what to serve? Souper Rice recipe to the rescue! It’s a hearty, comfort food side dish made by mixing Minute rice with cream soup, broth, and cheese. Some will call it a quick creamy cheater risotto recipe, but I just call it delicious!
What’s best is that souper rice recipes are budget-friendly for those watching their wallets, easy for beginner cooks or busy college students, and great when you need to get a side dish on the table fast (even faster than cooking in an instant pot or slow cooker)!
Mix ground meat, shredded chicken, or chopped veggies (like peas and carrots) into this easy rice recipe to make it the main dish. You can’t go wrong with a one-pot rice recipe that turns a simple side dish into a satisfying meal.
Souper Rice Ingredients
- Chicken broth: You can use low sodium, standard, or unsalted chicken broth in this recipe, depending on the amount of sodium you prefer. I highly recommend using good quality brands, as this is a simple dish with few ingredients, so you want to make sure you are using the most flavorful ingredients.
- Condensed cream of chicken soup: You can use any can of condensed cream soup you like. You can also substitute cream of mushroom soup, celery, broccoli, or your other favorite flavors.
- Chicken bouillon: Adds a more intense, savory taste to this dish.
- Ground black pepper: In this simple recipe, I prefer freshly ground black pepper because it has a more aromatic flavor than pre-ground pepper.
- Instant white rice: This recipe is designed for uncooked instant white rice. Other varieties of rice will not work well.
- Parmesan cheese: This recipe works with fresh or store-bought cheese. I prefer using real grated Parmesan cheese over the powdered kind, as it creates the creamy texture you’re aiming for. You can also buy it pre-shredded to save time.
See the recipe card for full information on ingredients and quantities.
How to Make Souper Rice
- Make The Rice Mixture: Stir together the chicken broth, soup, chicken bouillon, and black pepper. Bring to a boil, then stir in the rice and Parmesan cheese.
- Sit: Cover the pan, remove it from the heat, and allow it to sit until the rice is tender and most of the liquid has been absorbed.
- Serve: Stir well, sprinkle with parsley, and serve. Enjoy!
Serving Suggestions
This cream of chicken soup rice recipe is best served while still warm. The rice will continue to thicken slightly as it cools as it will continue to absorb the moisture from the soup.
A simple grilled chicken breast or grilled salmon complements the creamy rice. Or air fried chicken wings or cornflake chicken can bring a crunchy contrast to the creamy texture of souper rice.
Tips & Variations
- Skip The Salt: There is no need to add any additional salt to this recipe as the chicken broth and chicken bouillon add plenty of flavor to the rice.
- Instant White Rice Is A Must: I do not recommend using other varieties of rice for this recipe; even using instant brown rice will alter the results.
- Bulk Up The Base: Feel free to add your favorite proteins and vegetables to make this a well-balanced complete meal. Browned ground beef, ground turkey, and rotisserie chicken are great protein options. You can even mix in a can of drained tuna or chicken!
Proper Storage
- To Store in the Fridge: Leftover rice can be stored in an airtight container in the refrigerator for 2-3 days.
- To Reheat: When reheating, add a splash of water or chicken broth to the souper rice in a saucepan over medium-low heat to loosen the mixture.
More Easy Rice Recipes
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Souper Rice
Ingredients
- 1½ cups chicken broth low sodium
- 10.5 ounces can condensed cream of chicken soup
- 1 teaspoon chicken bouillon
- ⅛ teaspoon black pepper
- 2 cups instant white rice Minute Rice brand
- ⅓ cup grated parmesan cheese
- 1 teaspoon finely chopped fresh parsley optional garnish
Instructions
- To a medium (2 ½ – 3 quart) sauce pot with a tight-fitting lid, stir together the chicken broth, condensed cream of chicken soup, chicken bouillon and black pepper. Bring the liquids to a boil over medium-high heat.1½ cups chicken broth, 10.5 ounces can condensed cream of chicken soup, 1 teaspoon chicken bouillon, ⅛ teaspoon black pepper
- Once the mixture comes to a boil, stir in the instant white rice and grated parmesan cheese.2 cups instant white rice, ⅓ cup grated parmesan cheese
- Cover the pot with a tight fitting lid and remove the pot from the heat.
- Allow the rice to sit, undisturbed for 5-8 minutes or until the rice is tender and most of the liquids have been absorbed by the rice.
- Stir the rice mixture well before transferring to a serving bowl and topping with a light sprinkle of finely chopped fresh parsley as an optional garnish.1 teaspoon finely chopped fresh parsley
Jenn’s Notes
- To Store: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
- To Reheat: You can add a splash of water or chicken broth to the souper rice when reheating, in a saucepan over medium-low heat, to loosen the mixture.
- There is no need to add any additional salt to this recipe as the chicken broth and chicken bouillon add plenty of flavor to the rice.
- I do not recommend using other varieties of rice for this recipe; even using instant brown rice will alter the results.
- Feel free to add your favorite proteins and veggies to make this a well-balanced complete meal. Browned ground beef, ground turkey, and rotisserie chicken are great protein options. You can even mix in a can of drained tuna or chicken!
