Description
Crack Chicken and Rice Soup is a cozy, one-pot dish featuring tender shredded chicken, hearty white rice, creamy cheeses, and savory ranch flavor. This comforting soup blends cooked vegetables, chicken broth, ranch seasoning, and melted cheese for a rich and satisfying meal perfect for any day.
Ingredients
Units
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Main Ingredients
- 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
- 1/2 teaspoon black pepper
- 1 cup uncooked long-grain white rice
- 2 cups cooked shredded chicken
- 1 (8-ounce) package softened cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, chopped
Instructions
- Cook Vegetables: Heat a large pot over medium-high heat and melt 2 tablespoons butter. Add diced onion, celery, and carrots to the pot. Cook and stir until the vegetables are softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Seasoning: Pour in 8 cups chicken broth, then add the dry ranch dressing packet and ½ teaspoon black pepper. Stir well to combine all the ingredients.
- Cook Rice: Bring the mixture to a boil. Stir in 1 cup uncooked long-grain white rice, then reduce heat to low and let it simmer for 25 minutes, or until the rice is fully cooked and tender.
- Add Chicken and Cheese: Stir in the cooked shredded chicken, cubed cream cheese, shredded cheddar cheese, and cooked bacon. Continue cooking and stirring until the cheeses have melted completely and all ingredients are well combined.
- Serve: Once everything is heated through and well mixed, remove the soup from heat and serve warm.
Notes
- For a lower-fat option, use reduced-fat cream cheese and cheddar cheese.
- Leftover cooked chicken or rotisserie chicken can be used to save cooking time.
- Use gluten-free ranch seasoning if you require a gluten-free version of this soup.
- To store, refrigerate any leftovers in an airtight container for up to 5 days.
- Soup freezes well for up to 3 months; thaw overnight in the fridge before reheating.
- Add extra chicken broth or a splash of milk when reheating to maintain a creamy consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
