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
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1 tablespoon extra virgin olive oil
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1 tablespoon unsalted butter
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1 medium yellow onion, diced (about 1 cup)
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2 large carrots, diced into ¼-inch pieces (about 1 cup)
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2 ribs celery, diced into ¼-inch pieces (about 1 cup)
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2 teaspoons garlic, minced
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1 packet (1 oz / 3 tbsp) dry ranch seasoning mix
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1 teaspoon dried basil
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1 teaspoon kosher salt
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½ teaspoon dried oregano
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¼ teaspoon pepper
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6 cups (48 oz) chicken broth
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1 cup long-grain white rice, uncooked
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2 cups shredded rotisserie chicken
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4 oz cream cheese, softened
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Fresh parsley, for garnish
Instructions
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In a large pot or Dutch oven, heat olive oil and butter over medium heat.
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Once butter is melted, add diced onion, carrots, and celery. Cook, stirring occasionally, for about 8–10 minutes until softened.
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Stir in garlic and cook for 1 more minute.
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Add ranch seasoning, basil, salt, oregano, and pepper. Mix well.
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Pour in the chicken broth and bring to a boil.
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Reduce heat to medium-low, then stir in the uncooked rice.
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Simmer for 20–25 minutes, or until the rice is tender.
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Stir in shredded chicken and softened cream cheese until fully melted and combined.
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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