Why You’ll Love This Crack Chicken and Rice Soup
Crack Chicken and Rice Soup is the warm hug you didn’t know you needed on a busy weeknight. It’s rich, creamy, packed with flavor—and here’s the magic—it’s super easy. Whether you’re juggling work, school pick-ups, or just trying to keep your sanity intact (we’ve all been there), this soup is your delicious little life-saver in a pot.
With shredded rotisserie chicken, cozy rice, and that signature crack flavor (yes, we’re talking creamy ranch goodness), this recipe turns simple pantry staples into something seriously crave-worthy. And the best part? You can whip it up in under 45 minutes—less time than it takes to finish an episode of your latest Netflix obsession.
Table of Contents
Ingredients You’ll Need
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 large carrots, diced into ¼-inch pieces (about 1 cup)
- 2 ribs celery, diced into ¼-inch pieces (about 1 cup)
- 2 teaspoons garlic, minced
- 1 packet (1 oz / 3 tbsp) dry ranch seasoning mix
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon pepper
- 6 cups (48 oz) chicken broth
- 1 cup long-grain white rice, uncooked
- 2 cups shredded rotisserie chicken
- 4 oz cream cheese, softened (about half a package)
- Fresh parsley, for garnish
How to Make Crack Chicken and Rice Soup
Step 1: Sauté the veggies
In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Once the butter melts (and your kitchen starts smelling amazing), toss in the diced onion, carrots, and celery. Let them cook for about 8–10 minutes, stirring occasionally, until they soften. Add in the minced garlic and cook for one more minute.
Step 2: Add those flavor boosters
Now for the magic dust—sprinkle in the ranch seasoning, basil, salt, oregano, and pepper. Give everything a good stir so those veggies get coated in all that delicious flavor.
Step 3: Time for the broth and rice
Pour in the chicken broth and bring the pot to a gentle boil. Once it’s bubbling, reduce the heat to medium-low and stir in the uncooked rice. Let it simmer for 20–25 minutes, or until the rice is tender and has soaked up all that savory goodness.
Step 4: Make it creamy and comforting
Now stir in the shredded rotisserie chicken and softened cream cheese. Keep stirring until the cream cheese is fully melted and the soup turns beautifully creamy. Taste and adjust seasoning if needed (but with that ranch packet in play, you’re probably golden!).
Step 5: Garnish and serve
Ladle the soup into bowls, sprinkle on some fresh parsley for a pop of color and brightness, and serve it hot. Extra crusty bread on the side? Absolutely encouraged.
Tips to Make It Even Better
- Cream cheese shortcut: Forgot to soften the cream cheese? No worries—just cube it and let it sit in the hot soup for a few minutes before stirring. It’ll melt eventually.
- Want it thicker? Let it simmer uncovered a little longer. The rice will soak up more liquid and make the soup extra hearty.
- Need it dairy-free? Skip the cream cheese or swap it with a dairy-free version. The soup will still be loaded with flavor from the ranch and veggies.
- Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce if your family likes a little kick.
A Little Story from My Kitchen
This Crack Chicken and Rice Soup made its debut during a snowy weekend when my kids were bored, cold, and inexplicably hungry every 30 minutes. I pulled out some leftover rotisserie chicken, threw in some pantry staples, and crossed my fingers. The result? Silence—blessed silence—as they devoured their bowls. Now it’s our official “snow day soup,” though I confess… I make it even when the weather’s perfectly fine.
FAQs About Crack Chicken and Rice Soup
Can I use brown rice instead of white rice?
You can! Just keep in mind that brown rice takes longer to cook—up to 45 minutes. Or cook it separately and stir it in at the end.
How do I store leftovers?
This soup keeps beautifully in the fridge for 3–4 days. Just reheat gently on the stove or in the microwave. Add a splash of broth or milk if it thickens too much.
Can I freeze this soup?
Technically yes, but the texture may change a bit due to the rice and cream cheese. If you plan to freeze it, consider leaving out the dairy and rice until you reheat.
The Perfect Bowl of Comfort
Crack Chicken and Rice Soup is more than just a cozy meal—it’s your one-pot solution to weeknight chaos, picky eaters, or those days when you just need a win in the kitchen. With its creamy texture, bold ranch flavor, and heartwarming vibes, this soup checks every box for comfort and convenience.
Try it tonight—you’ll be ladling out happiness by the spoonful.
More Cozy Chicken Recipes You’ll Love
If this Crack Chicken and Rice Soup warmed your soul and satisfied your cravings, you’re in for a treat! Here are a few more comforting, family-friendly chicken recipes that deserve a spot in your weekly rotation. They’re just as easy, flavorful, and totally weeknight-worthy. Take a scroll and find your next dinner favorite!
- For another creamy chicken favorite that features ranch and cheese in the best way possible, don’t miss this indulgent Easy Pepper Jack Crack Chicken—a spicy twist on your new favorite flavor profile.
- If you loved how rotisserie chicken made dinner so effortless, check out these Sweet Chili Rotisserie Chicken Bowls—a little sweet, a little heat, and a lot of ease.
- Need another hearty meal with a rice base? This Salsa Verde Chicken and Rice Skillet brings zesty flair and bold flavor with minimal cleanup.
- Finally, if creamy comfort is your love language, then this Creamy Chicken and Rice Casserole Delight is calling your name. It’s rich, filling, and perfect for meal prep or feeding a hungry crowd.
Crack Chicken and Rice Soup
- Total Time: 40 mins
- Yield: 6 servings 1x
Description
This Crack Chicken and Rice Soup is rich, creamy, and irresistibly comforting. Made with rotisserie chicken, tender rice, and a ranch-infused broth, it’s the perfect one-pot dinner for busy weeknights or cozy weekends.
Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 medium yellow onion, diced (about 1 cup)
2 large carrots, diced into ¼-inch pieces (about 1 cup)
2 ribs celery, diced into ¼-inch pieces (about 1 cup)
2 teaspoons garlic, minced
1 packet (1 oz / 3 tbsp) dry ranch seasoning mix
1 teaspoon dried basil
1 teaspoon kosher salt
½ teaspoon dried oregano
¼ teaspoon pepper
6 cups (48 oz) chicken broth
1 cup long-grain white rice, uncooked
2 cups shredded rotisserie chicken
4 oz cream cheese, softened
Fresh parsley, for garnish
Instructions
In a large pot or Dutch oven, heat olive oil and butter over medium heat.
Once butter is melted, add diced onion, carrots, and celery. Cook, stirring occasionally, for about 8–10 minutes until softened.
Stir in garlic and cook for 1 more minute.
Add ranch seasoning, basil, salt, oregano, and pepper. Mix well.
Pour in the chicken broth and bring to a boil.
Reduce heat to medium-low, then stir in the uncooked rice.
Simmer for 20–25 minutes, or until the rice is tender.
Stir in shredded chicken and softened cream cheese until fully melted and combined.
Serve hot, garnished with fresh parsley.
Notes
To thicken the soup, simmer a little longer uncovered.
Want a dairy-free version? Omit cream cheese or use a non-dairy alternative.
This soup stores well for up to 4 days in the fridge. Reheat with a splash of broth or milk if needed.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner , soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 880 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg