Description
A cozy, one-pot Crack Chicken and Rice Soup featuring tender shredded chicken, hearty white rice, creamy cheeses, and flavorful ranch seasoning that comes together in a comforting, creamy broth.
Ingredients
Units
Scale
Soup Base
- 2 tablespoons butter
- 1 medium diced yellow onion (about 1 cup)
- 2 ribs diced celery (about 1 cup)
- 2 large diced carrots (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
Main Ingredients
- 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
- Prepare Vegetables: Heat a large pot over medium-high heat and melt 2 tablespoons of butter. Add the diced yellow onion, celery, and carrots. Cook the vegetables for about 5 minutes until softened.
- Add Garlic: Stir in 2 teaspoons of minced garlic and cook for 1 minute until fragrant.
- Add Broth and Seasoning: Pour in 8 cups of chicken broth, add the dry ranch dressing packet and ½ teaspoon black pepper. Stir well to combine.
- Cook Rice: Bring the mixture to a boil. Add 1 cup of uncooked long-grain white rice, reduce heat to a simmer, and cook for 25 minutes until the rice is tender.
- Add Chicken and Cheeses: Stir in 2 cups of cooked shredded chicken, the cubed softened cream cheese, 1 cup shredded cheddar cheese, and 1 cup cooked bacon. Continue to cook and stir until cheeses are fully melted and ingredients are well combined.
- Serve: Once the soup is creamy and heated through, remove from heat and serve warm.
Notes
- Storage: Refrigerate the soup in an airtight container for up to 5 days.
- Freezing: Cool the soup completely and freeze in a ziplock bag laid flat; store up to 3 months.
- Reheating: Thaw frozen soup overnight in the fridge. Warm on the stove or microwave, adding a splash of chicken broth or milk if the soup is too thick.
- For a lower fat version, use reduced-fat cream cheese and cheddar cheese.
- You can substitute brown rice but increase cooking time accordingly.
- For added freshness, garnish with chopped green onions or parsley before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 65 mg
