5 Ingredient Souper Rice is a flavorful side dish, perfect to serve with any dinner. Start-to-finish ready in under 15 minutes and made using just one pot, this rice will be your new favorite!
5 Ingredient Souper Rice
When I need a quick and easy side dish to go with dinner, I always turn to this 5 Ingredient Souper Rice recipe. It’s perfect with chicken, fish, steak, roast beef, and turkey.
For more side dish recipes, here are some great options: Air Fryer Smashed Potatoes | Easy Honey Glazed Carrots | Loaded Scalloped Potatoes | Crockpot Creamed Corn
The Ingredients
Here’s what you’ll need to make the rice (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Instant rice – please be aware that this recipe only works with instant white rice. Other types of rice or even instant brown rice may not work well with this recipe.
- Chicken broth or stock
- Parmesan cheese – you can grate fresh Parmesan or use the already grated kind from the can.
- Cream of chicken soup – you can use a regular soup or the light version.
- Pepper
How to Make 5 Ingredient Souper Rice
In a large saucepan, whisk together the cream of chicken soup and chicken broth and heat over medium-high heat, stirring often, until it begins to simmer. Stir in the uncooked instant rice, Parmesan cheese, and pepper. Cover the pan with a lid and remove from heat.
Let the pan stand covered for 5-8 minutes, until rice is tender and most of the liquid is absorbed. Serve hot.
How to Store the Leftovers
Keep the leftover rice in an airtight food storage container in the refrigerator for up to three days. Reheat individual portions in the microwave.
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5 Ingredient Souper Rice
Ingredients
- 1 10.75-ounce can cream of chicken soup
- 1 ½ cups chicken broth or stock
- 1 ½ cups uncooked instant rice
- ¼ cup grated Parmesan cheese (freshly grated or from a can)
- pinch of black pepper
Instructions
- In a large saucepan, whisk together the cream of chicken soup and chicken broth and heat over medium-high heat, stirring often, until it begins to simmer.
- Stir in the uncooked instant rice, Parmesan cheese, and pepper. Cover the pan with a lid and remove from heat.
- Let the pan stand covered for 5-8 minutes, until rice is tender and most of the liquid is absorbed. Serve hot.
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28 comments on “5 Ingredient Souper Rice”
Rice is wonderful, tasty.
Thanks Sue!
I’ve been wanting this recipe for too long.
In the 80’s this was my comfort food as it is now. Thank you for posting this
I made this & added some crackers to my bowl , for a fast lunch. It was so good.
I made with long grain rice. For 1.5 cups of rice I did 3 cups of stock, 1 can of cream of chicken, garlic powder and pepper. Cooked 15 minutes then mixed in the Parm cheese, put the lid on and let sit off the heat for 5-10 minutes. Turned out very good. My son absolutely loved it. Easy side for our Venison Back Strap and Green Beans.
i cannot get the rice to soften for the life of me !! i’ve been cooking it for awhile now and have let it simmer it’s thick but the rice is hard…
Needs more liquid in it. Broth.
Would love to reduce carbs and use cauliflower rice. I would need less liquid, any suggestions for modification?
Has anyone tried this with long cook rice? Parboiled, Basmati, Jasmine, Brown?
Easy peasy one pot meal. I’ve made it three times now. This time I added like a cup of chopped up rotisserie chicken. I added it while the soups were simmering.
This works well as a side dish. By adding some shredded chicken, peas, and chopped mushrooms it works as a meal in itself.
At what point to you add the additional ingredients? I would love to make this for an easy weeknight meal using left over rotisserie chicken.
Delicious! With two shredded boneless, skinless chicken thighs and a cup of chopped mushrooms, a casserole dinner not just a side dish.
Very delicious recipe. I added a few more seasonings and it was perfect for my liking.
Can I use regular rice & cook it in the cream of chicken & chicken broth instead of just water? Then add the other ingredients?
If you read the ingredients and recipe you will see the rice is cooked in cream of chicken and chicken broth. There is no water to this recipe. And yes you can use long grain rice just cook longer.
My mother made this, as I still do. You can also use cream of mushroom soup and we add corn or spinach sometimes for additional flavor and benefit.
I have done similar for years!!! Like 30-40 yrs. I usually do tomato soup made with milk or water and rice. Campbells used to advertise Souper rice then.
I remember Campbell’s Souper Rice from back in the 70s-80s. (You used the directions on the can to make soup – you filled the can with Minute Rice & added it to the hot soup – then covered the pot & let it sit for 5 minutes.)
Can you use Basmati Rice that is not instant? Thanks
Absolutely!
Add shredded chicken
Amazing!
Can I use brown rice?
Tastes just like risotto but much faster. I use cream of mushroom soup and do whole thing in the microwave. So good
My rice came out a little undercooked I think I’ll cook the rice before next time other than that this dish was super flavorful.
Did you use instant rice
Try using instant rice
I’m definitely gonna try this it sounds delicious.. & I have the hardest time with a side with dinner everyday.. it’s a struggle my family will all eat potatoes any way .. except the husband he hates mashed potatoes or any other variations really.. sometimes he’ll eat a baked or tots or fries but that’s it & then I’m left not knowing what to make I figure it out but this will be a welcome side on my end…