Crack Chicken and Rice Soup Recipe

Introduction

Comforting and flavorful, Crack Chicken and Rice Soup is a creamy, hearty dish perfect for chilly days. Packed with tender chicken, vegetables, and a tangy ranch seasoning, it’s easy to make and sure to become a family favorite.

Ingredients

• 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

1. Step 1: In a large pot or Dutch oven, heat the olive oil and butter over medium heat until the butter has melted.
2. Step 2: Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8 to 10 minutes. Add the minced garlic and cook for an additional minute.
3. Step 3: Stir in the dry ranch seasoning mix, dried basil, kosher salt, dried oregano, and pepper until well combined.
4. Step 4: Pour in the chicken broth and bring the mixture to a boil.
5. Step 5: Add the uncooked rice, reduce the heat to medium-low, and stir to combine.
6. Step 6: Let the soup simmer for 20 to 25 minutes, or until the rice is tender and fully cooked.
7. Step 7: Stir in the shredded rotisserie chicken and softened cream cheese. Continue to stir until the cream cheese has melted and blended smoothly into the soup.
8. Step 8: Serve the soup hot, garnished with fresh parsley.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or a dash of hot sauce to the soup.
• Use brown rice for a nuttier taste and added fiber; just increase the simmering time accordingly.
• Leftover cooked chicken works well in this recipe if you don’t have a rotisserie chicken on hand.
• Feel free to swap cream cheese with Greek yogurt for a lighter creamy texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally until warmed through. You may need to add a splash of water or broth when reheating to restore the soup’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ranch seasoning instead of dry mix?

Yes, you can substitute fresh herbs and spices typical of ranch seasoning, but the flavor profile may vary slightly. Use about 2 tablespoons of a homemade mix combining dried dill, parsley, garlic powder, onion powder, and chives.

Is this soup freezer-friendly?

While you can freeze the soup, the rice may become mushy after thawing. For best texture, freeze the soup without rice and cook fresh rice when reheating.

Crack Chicken and Rice Soup Recipe

Print Recipe

★★★★★

4.7 from 114 reviews

This Crack Chicken and Rice Soup is a comforting and flavorful dish combining tender shredded rotisserie chicken, long-grain white rice, and a mix of fresh vegetables simmered in a savory broth with ranch seasoning and cream cheese for a creamy texture. Perfect for a cozy meal any time of year.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 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

Seasonings

• 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

Liquids & Dairy

• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 6 cups (48 ounces) chicken broth
• 4 ounces (½ package) cream cheese, softened

Proteins & Carbs

• 1 cup (185 g) long-grain white rice, uncooked
• 2 cups (280 g) rotisserie chicken, shredded and cubed

Garnish

• Fresh parsley, for garnish

Instructions

1. Heat olive oil and butter: Place a large pot or Dutch oven over medium heat and add the olive oil and unsalted butter. Allow the butter to melt completely.
2. Cook onion, carrots, and celery: Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
3. Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
4. Incorporate seasonings: Add the ranch seasoning mix, dried basil, kosher salt, oregano, and pepper to the vegetables. Stir well to combine the flavors.
5. Add chicken broth and bring to boil: Pour in the chicken broth and bring the mixture to a boil over medium-high heat.
6. Add rice and reduce heat: Stir in the uncooked long-grain white rice. Reduce the heat to medium-low to maintain a gentle simmer.
7. Simmer until rice is tender: Let the soup simmer for 20-25 minutes, stirring occasionally, until the rice is cooked through and tender.
8. Add chicken and cream cheese: Stir in the shredded rotisserie chicken and softened cream cheese. Continue stirring until the cream cheese has fully melted and is thoroughly combined into the soup, creating a creamy texture.
9. Garnish and serve: Ladle the soup into bowls and garnish with fresh parsley. Serve immediately while hot.

Notes

• For a lower sodium version, use low-sodium chicken broth and reduce added salt.
• You can swap the rotisserie chicken for leftover cooked chicken or turkey.
• Long-grain white rice provides the best texture, but you can use brown rice if you adjust the cooking time accordingly.
• Make sure the cream cheese is softened to help it melt smoothly into the soup.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• Adding a squeeze of fresh lemon juice before serving can brighten the flavors.

Keywords: Crack Chicken Soup, Chicken and Rice Soup, Creamy Chicken Soup, Easy Chicken Soup, Ranch Chicken Soup