Description
Crack Chicken and Rice Soup is a comforting one-pot meal featuring tender shredded chicken, hearty rice, creamy cheeses, and flavorful ranch seasoning simmered together for a rich, satisfying dish perfect for chilly days.
Ingredients
Units
Scale
Soup Base
- 2 tablespoons butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 ribs celery, diced (about 1 cup)
- 2 large carrots, diced (about 1 cup)
- 2 teaspoons minced garlic (about 2 cloves)
- 8 cups chicken broth
- 1 (1-ounce) package dry ranch dressing mix
- 1/2 teaspoon black pepper
- 1 cup uncooked long-grain white rice
Finishing Ingredients
- 2 cups cooked shredded chicken
- 1 (8-ounce) package cream cheese, softened and cubed
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, chopped
Instructions
- Sauté Vegetables: Heat a large pot over medium-high heat and melt the butter. Add the diced onion, celery, and carrots, cooking until softened, about 5 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Seasoning: Pour in the chicken broth, sprinkle the dry ranch dressing mix and black pepper into the pot, and stir well to combine all ingredients.
- Cook Rice: Bring the soup to a boil. Stir in the uncooked rice, then reduce heat to a simmer. Cover and cook for 25 minutes or until the rice is tender and fully cooked.
- Add Chicken and Cheese: Stir in the cooked shredded chicken, cream cheese cubes, shredded cheddar cheese, and cooked bacon. Continue to cook over low heat, stirring frequently until the cheeses have melted and the soup is creamy and well combined.
- Serve: Once the soup is hot and the cheeses are fully melted, taste and adjust seasoning if needed. Ladle into bowls and serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze cooled soup in a ziplock bag laid flat for up to 3 months; thaw overnight before reheating.
- When reheating, add a splash of chicken broth or milk for extra moisture if the soup is too thick.
- You can substitute cooked rotisserie chicken to save time.
- For a lower fat version, use reduced-fat cream cheese and cheddar cheese.
- If you prefer, cook bacon until crispy and crumble before adding to the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg
