Description
Indulge in the comforting warmth of Crack Chicken and Rice Soup, a delightful blend of tender chicken, fresh vegetables, and rice simmered in a flavorful ranch-seasoned broth. This hearty soup is perfect for cozy family dinners or quick weeknight meals. With its deliciously creamy texture and savory profile, it’s no wonder everyone will be asking for seconds! Easy to prepare in under an hour, this dish combines convenience with nourishment, making it a go-to recipe for any occasion.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced (approximately 1 cup)
- 2 large carrots, diced into ¼-inch pieces (approximately 1 cup)
- 2 ribs celery, diced into ¼-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
- ½ teaspoon dried oregano
- ¼ teaspoon 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 (½ package) cream cheese, softened
- Fresh parsley, for garnish
Instructions
- In a large pot over medium heat, add olive oil and butter until melted.
- Sauté diced onion, carrots, and celery for 8-10 minutes until softened. Add minced garlic and cook for an additional minute.
- Stir in ranch seasoning, dried basil, salt, oregano, and pepper.
- Pour in chicken broth and bring to a boil.
- Reduce heat to medium-low and stir in uncooked rice.
- Simmer for 20-25 minutes or until rice is tender; then add shredded chicken and cream cheese until melted.
- Serve hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 325
- Sugar: 3g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 60mg