This Crack Chicken and Rice Soup is a creamy, comforting, and flavor-packed soup that’s perfect for a cozy night in! Imagine tender chicken, fluffy rice, and a rich and creamy broth infused with the irresistible flavors of ranch seasoning. This recipe is easy to make and will have you hooked from the first spoonful.
Why You’ll Love This Recipe
- Flavorful and Addictive: The combination of ranch seasoning, tender chicken, and creamy broth creates a flavor explosion that’s simply irresistible.
- Easy One-Pot Meal: This recipe requires just one pot, making it simple to prepare and minimizing cleanup.
- Hearty and Satisfying: The chicken and rice make this soup a hearty and satisfying meal.
- Perfect for Cold Weather: This warming soup is the ultimate comfort food for chilly days and nights.
Ingredients
- Extra virgin olive oil and unsalted butter: Used to sauté the vegetables and add richness to the soup.
- Yellow onion, carrots, and celery: A classic mirepoix that provides a flavorful base for the soup.
- Garlic: Adds a fragrant and savory punch.
- Dry ranch seasoning mix: The magic ingredient that gives the soup its addictive flavor.
- Dried basil, kosher salt, dried oregano, and pepper: Seasonings that enhance the overall flavor.
- Chicken broth: Forms the base of the soup.
- Long-grain white rice: Adds a hearty and comforting element.
- Rotisserie chicken: A convenient and flavorful protein source.
- Cream cheese: Adds richness and creaminess to the soup.
- Fresh parsley: A fresh garnish for a pop of color.
Note: For exact measurements, see the recipe card below!
How to Make Crack Chicken and Rice Soup
Step 1: Sauté the Vegetables
Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook until softened, stirring occasionally, about 8-10 minutes. Add the minced garlic and cook for 1 more minute.
Step 2: Season the Soup
Add the ranch seasoning, dried basil, salt, oregano, and pepper to the pot. Stir to combine.
Step 3: Simmer the Soup
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to medium-low, add the rice, and stir to combine. Simmer for 20-25 minutes, or until the rice is cooked through and tender.
Step 4: Finish and Serve
Add the shredded chicken and softened cream cheese to the soup. Stir until the cream cheese is melted and fully incorporated. Serve immediately, garnished with fresh parsley.
Pro Tips for Making the Recipe
- Use rotisserie chicken: Save time by using a store-bought rotisserie chicken.
- Adjust the consistency: If the soup is too thick, add more broth. If it’s too thin, simmer it uncovered for a few minutes to reduce.
- Add other vegetables: Feel free to add other vegetables to the soup, such as corn, diced tomatoes, or chopped greens.
- Make it spicy: Add a pinch of red pepper flakes or a diced jalapeño for a touch of heat.
How to Serve
This Crack Chicken and Rice Soup is a hearty and satisfying meal on its own, but here are some serving suggestions:
- Crusty Bread: Serve with a side of crusty bread for dipping and sopping up the creamy soup.
- Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast.
- Crackers: Top with crackers or croutons for added crunch.
Make Ahead and Storage
This Crack Chicken and Rice Soup is great for making ahead of time or storing leftovers.
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Freezing
You can freeze the soup for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally.
FAQs
1. Can I use a different type of rice? Yes, you can! Brown rice, wild rice, or even quinoa would be delicious substitutes. Adjust the cooking time accordingly.
2. Can I use cooked chicken breasts instead of rotisserie chicken? Absolutely! Cooked and shredded chicken breasts work just as well.
3. Can I make this soup vegetarian? Yes, you can! Omit the chicken and use vegetable broth instead of chicken broth. You can also add chickpeas or lentils for protein.
4. Can I add other seasonings to the soup? Definitely! Garlic powder, onion powder, or a bay leaf would be delicious additions.
This Crack Chicken and Rice Soup Recipe is a flavorful and comforting dish that’s perfect for a cozy meal. With its simple preparation and hearty ingredients, it’s a recipe you’ll want to make again and again!
PrintCrack Chicken and Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Crack Chicken and Rice Soup is a creamy and comforting dish with a flavorful twist! Tender chicken, fluffy rice, and a medley of vegetables simmer in a rich broth seasoned with ranch dressing mix. It’s an easy and satisfying soup that’s perfect for a quick weeknight meal.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced (approximately 1 cup)
- 2 large carrots, diced into 1/4-inch pieces (approximately 1 cup)
- 2 ribs celery, diced into 1/4-inch pieces (approximately 1 cup)
- 2 teaspoons garlic, minced
- 1 packet (1 ounce / 3 tablespoons) dry ranch seasoning mix
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 6 cups (48 ounces) chicken broth
- 1 cup (185 g) long-grain white rice, uncooked
- 2 cups (280 g) rotisserie chicken, shredded and cubed
- 4 ounces (1/2 package) cream cheese, softened
- Fresh parsley, for garnish
Instructions
- Sauté Vegetables: Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes. Add garlic and cook for 1 minute more.
- Season Soup: Stir in the ranch seasoning, basil, salt, oregano, and pepper.
- Simmer with Broth and Rice: Pour in chicken broth and bring to a boil. Reduce heat to medium-low, add rice, and simmer for 20-25 minutes, or until rice is cooked through.
- Add Chicken and Cream Cheese: Stir in the shredded chicken and cream cheese. Cook until the cream cheese is melted and well combined.
- Serve: Serve the soup immediately, garnished with fresh parsley.
Notes
- You can use leftover cooked chicken or shredded rotisserie chicken for convenience.
- If you don’t have dry ranch seasoning mix, you can substitute with your favorite seasonings.
- For a thicker soup, use less chicken broth or simmer the soup uncovered for a longer time to reduce the liquid.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 350
- Sugar: 4g
- Sodium: 1100mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
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