Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crack Chicken and Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Emily
  • 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

Units Scale
  • 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

  1. 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.
  2. Season Soup: Stir in the ranch seasoning, basil, salt, oregano, and pepper.
  3. 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.
  4. Add Chicken and Cream Cheese: Stir in the shredded chicken and cream cheese. Cook until the cream cheese is melted and well combined.
  5. 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

Find it online: https://emilyquickdinners.com/crack-chicken-and-rice-soup-recipe/