Description
This Crack Chicken and Rice Soup is a cozy, one-pot meal featuring tender shredded chicken, hearty long-grain white rice, creamy cheeses, and flavorful ranch seasoning. Loaded with diced vegetables and crunchy bacon, this comforting soup delivers warmth and deliciousness in every spoonful, perfect for a filling lunch or dinner.
Ingredients
Units
Scale
Base Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 ribs celery, diced (about 1 cup)
- 2 large carrots, diced (about 1 cup)
- 2 teaspoons minced garlic (about 2 cloves)
- 8 cups chicken broth
- 1 (1-ounce) package dry ranch dressing mix
- 1/2 teaspoon black pepper
Rice and Chicken
- 1 cup uncooked long-grain white rice
- 2 cups cooked shredded chicken
Cheeses and Bacon
- 1 (8-ounce) package softened cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, chopped
Instructions
- Cook Vegetables: Heat a large pot over medium-high heat and melt 2 tablespoons butter. Add the diced yellow onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes. Add the minced garlic and cook for 1 additional minute until aromatic.
- Add Broth and Seasoning: Pour in 8 cups chicken broth, then sprinkle in the dry ranch dressing mix and ½ teaspoon black pepper. Stir well to combine all the ingredients.
- Cook Rice: Bring the soup to a boil. Stir in 1 cup uncooked long-grain white rice, then reduce heat to a simmer. Cover and simmer for 25 minutes, or until the rice is tender and cooked through.
- Incorporate Chicken and Cheeses: Add 2 cups cooked shredded chicken, the cubed softened cream cheese, shredded cheddar cheese, and cooked bacon to the pot. Stir continuously over low heat until the cheeses have melted and the soup is creamy and well combined.
- Serve Hot: Once everything is fully incorporated and heated through, remove from heat. Ladle soup into bowls and serve immediately for a warm, hearty meal.
Notes
- For a lower fat version, use reduced-fat cream cheese and cheddar cheese.
- You can substitute cooked rotisserie chicken if pressed for time.
- Swap the long-grain white rice for brown rice, but expect the cooking time to increase by 10-15 minutes.
- This soup freezes well; portion into airtight containers and freeze up to 3 months.
- To reheat frozen soup, thaw overnight in the refrigerator then warm on stovetop or microwave, stirring occasionally and adding a splash of broth or milk if too thick.
- For extra flavor, garnish with fresh chopped parsley or green onions before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg
