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Crack Chicken and Rice Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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