This Crack Chicken and Rice Soup is a hearty, flavorful dish with tender chicken, vegetables, and rice in a savory, creamy ranch-seasoned broth. It is worthy of its title because it is so addictive and irresistible that you won’t be able to stop eating it! (I couldn’t, anyway.) I like to serve it with my Cheesy Butter Swim Biscuits on a chilly day for a warm, comforting meal. If you loved the cozy flavors of Crack Chicken and Rice Soup, you’ll definitely want to try my Chicken and Rice Soup. It’s another hearty, comforting dish packed with tender chicken, rice, and fresh vegetables.
Ingredients & Substitutions
- Vegetables: I used classic soup vegetables–yellow onion, carrots, and celery. They add heartiness and nutrition to each bowl of soup.
- Dry Ranch Seasoning Mix: If possible, make homemade dry ranch seasoning. It packs so much flavor, and then you will have some ranch dressing mix for my amazing homemade ranch dressing! The seasoning helps season the soup quickly and consistently.
- More Herbs & Seasonings: Besides the ranch seasoning, you will need salt, black pepper, dried basil, and dried oregano. If using fresh herbs, use three times the amount of basil and oregano (about 3 teaspoons fresh basil and 1 1/2 teaspoons fresh oregano). Add more salt and pepper to taste.
- Chicken Broth: The base of the soup is chicken broth. Low-sodium chicken broth or Chicken stock will also work.
- Rice: The cooking time and amount of liquid are based on using long-grain white rice. If you want to use brown rice, you might need to change both the cooking time and the amount of liquid.
- Chicken: I love using rotisserie chicken in chicken soup recipes–it’s already cooked! You can buy one at the store, sometimes even shredded, or you can make your own rotisserie chicken. Leftover cooked chicken (like my shredded chicken breasts) would also work in the soup.
- Cream Cheese: Adding cream cheese gives the soup a creamy texture. We tested it with and without the cream cheese and I am glad we added it to the recipe!
What To Serve With Crack Chicken and Rice Soup
Here are some delicious options to serve with crack chicken and rice soup:
- Crusty bread like a French baguette or ciabatta
- Air fryer grilled cheese
- Wedge salad
- Buttermilk biscuits or Easy dinner rolls
- Cornbread (or cornbread muffins)
- Roasted potato wedges
Storing & Reheating Chicken and Rice Soup
To store chicken and rice soup, let it cool to room temperature first. Then, put it in an airtight container and keep it in the refrigerator. I like to divide the soup into portions for quick lunches or easy dinners! It will last for 3-4 days. You can reheat the soup in the microwave or on the stovetop.
Can I Freeze Chicken and Rice Soup?
Yes, soups like this freeze well! Here is how to freeze the soup:
- Let the soup cool completely.
- Divide the soup into airtight containers or freezer bags. Leave some space at the top, as the soup will expand when frozen.
- Write the date on each container or bag so you know when it was frozen.
- Place the containers or bags in the freezer.
The soup will stay good in the freezer for about 2-3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave. Keep in mind that the rice may become a bit softer after freezing, but the soup will still be flavorful and delicious!
Crack Chicken and Rice Soup
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
- To a large pot or Dutch oven over medium heat, add olive oil and butter.
- Once butter is melted, add onion, carrots, and celery. Cook until softened, stirring occasionally (about 8-10 minutes). Add garlic and cook 1 more minute.
- Add ranch seasoning, basil, salt, oregano, and pepper. Stir to combine.
- Add chicken broth and bring mixture to a boil.
- Reduce heat to medium-low. Add rice. Stir to combine.
- Simmer for 10-12 minutes. Then, add the diced chicken. Cook for 15-18 more minutes, or until the rice has cooked through and is tender.
- Stir in cream cheese until completely combined.
- Serve immediately, garnished with fresh parsley.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This soup is great! I love all of the vegetables in it, and the slightly creamy texture works perfectly!
Elizabeth
This soup lives up to its name! I loved it and went back for seconds. I liked that the ranch seasoning stood out.
Annabelle
The combination of chicken, rice, and cream cheese made it super creamy and filling.
Bella
This is great for the cooler months–the soup made me feel nice and cozy.
Selena
Rich, creamy, and full of flavor! This soup is a new favorite in our house. It’s easy to make and tastes like it took hours—perfect for busy nights!
