Cheesy Ham and Rice Soup
Warm up with a comforting bowl of Cheesy Ham and Rice Soup, a hearty and flavorful dish that’s perfect for cozy nights or using up leftover ham. This easy-to-make soup combines tender bites of cooked rice, smoky diced ham, and aromatic vegetables like carrots, celery, and onion, all enveloped in a creamy, velvety broth made rich with sharp cheddar cheese and a touch of heavy cream. With a base of chicken broth thickened to perfection and hints of garlic and fresh parsley, this one-pot wonder is as satisfying as it is simple to prepare. Ready in just 45 minutes, it’s an ideal comfort food meal, complete with the perfect balance of savory and cheesy goodness. Serve it with a crusty baguette or a fresh side salad for a winning weeknight dinner!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 medium Yellow onion, diced
- 2 large Carrots, diced
- 2 medium Celery stalks, diced
- 2 cloves Garlic, minced
- 1 cup All-purpose flour
- 6 cups Chicken broth
- 2 cups Cooked white or brown rice
- 2 cups Cooked ham, diced
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Parsley, chopped (optional garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Slowly pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a gentle boil.
Reduce the heat to medium and simmer for 10 minutes, stirring occasionally, until the soup thickens slightly.
Stir in the cooked rice and diced ham. Simmer for 5 minutes to warm through.
Lower the heat to medium-low and slowly pour in the heavy cream, stirring to combine.
Add the shredded cheddar cheese in batches, stirring until melted and smooth.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.2 g | 278% | |
| Saturated Fat | 125.9 g | 630% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 13639 mg | 593% | |
| Total Carbohydrate | 260.1 g | 95% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 26.8 g | ||
| Protein | 208.3 g | 417% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1946 mg | 150% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4046 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
