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