Crack Chicken and Rice Soup
Indulge in the addictive flavors of Crack Chicken and Rice Soup. This hearty dish is packed with tender chicken, vegetables, and rice in a savory ranch-seasoned broth!
Servings: 6 people
Calories: 373kcal
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 20-25 minutes, or until the rice is cooked through and tender. Then, add the diced chicken and cream cheese, stirring until the cream cheese is completely melted and combined.
- Serve immediately, garnished with fresh parsley.
Video
Nutrition
Serving: 1portion | Calories: 373kcal