Gather Ingredients 1 cup arborio rice, 1 cup diced pumpkin, 1 cup cooked chicken (shredded), 1/2 onion (chopped), 2 cloves garlic (minced), 4 cups chicken broth, 1/2 cup white wine (optional), 1/4 cup grated Parmesan cheese, 2 tbsp olive oil, 1 tbsp butter, salt, pepper, fresh thyme (optional).
Sauté Vegetable In a large pot, heat olive oil over medium heat. Sauté chopped onion, sliced carrots, and celery until softened, about 5 minutes.
Add Garlic Stir in minced garlic and cook for another 1-2 minutes until fragrant.
Add Broth Pour in the chicken broth, bringing the mixture to a simmer.
Add Rice Stir in the uncooked white rice. Cover and cook for 15-20 minutes, until the rice is tender.
Add Chicken Add the cooked shredded chicken to the pot and stir to combine. Cook until heated through, about 5 minutes.
Season Soup Season the soup with salt and pepper to taste. Adjust seasoning as needed.
Add Fresh Herb Stir in freshly chopped parsley for added flavor and color, if desired.
Serve Ladle the chicken and rice soup into bowls and serve hot. Enjoy with crusty bread or on its own.