Crack Chicken and Rice Soup

The first time I made Crack Chicken and Rice Soup was during a particularly dreary winter day when comfort food felt like a requirement, not just a desire. The wind howled outside as I stood in my kitchen, crafting this soup that perfectly melds creamy goodness with a hint of herby brightness from the ranch dressing. It’s been a staple in our household ever since—like a warm hug in a bowl on those chilly evenings, offering up a cozy blend that satisfies both the heart and the stomach.

What brings me back to this recipe over and over again? It’s the balance of flavors and textures—the broth, rich and savory, complemented by tender vegetables and the bite of crispy bacon. And let’s not forget that smooth, creamy finish from the cheeses that just coats everything with joy. If you’ve got a busy week ahead or you need to feed a crowd, this one’s a no-brainer.

What makes this recipe special

So, why choose this recipe tonight? First, it’s ridiculously satisfying. The combination of shredded chicken and long-grain rice in a creamy broth feels like a warm embrace. Each spoonful is rich yet light, with a touch of herby ranch flavor that dances rather than overwhelms. Plus, these ingredients are the sort of staples you might keep on hand, meaning you can whip it up with minimal fuss.

On top of that, this soup is versatile. Whether you’re looking to serve it up on a rainy day, for a cozy family dinner, or as a crowd-pleaser at your next gathering, it’s got you covered. It also holds up beautifully as leftovers, meaning tomorrow’s lunch is already sorted. Your future self will appreciate that little nugget of wisdom.

Gather these ingredients

Before you dive into the cooking, let’s gather everything you’ll need.

• 2 tablespoons butter: This will give the soup a lovely richness and help sauté the veggies just right.
• 1 medium diced yellow onion (about 1 cup): The onion will form the aromatic base, adding sweetness as it cooks down.
• 2 ribs diced celery (about 1 cup): Celery adds both crunch and depth of flavor—the perfect supporting player in this dish.
• 2 large diced carrots (about 1 cup): For a bit of natural sweetness and color, carrots are always a welcome addition.
• 2 teaspoons minced garlic (about 2 cloves): Garlic infuses the broth with an aromatic zing—don’t skip this step.
• 8 cups chicken broth: Use low-sodium if you can; it really helps in controlling the overall saltiness of the soup.
• 1 (1-ounce) package dry ranch dressing: Yes, the secret flavor booster that adds that unmistakable ranch taste without any fuss.
• ½ teaspoon black pepper: A touch of black pepper to round out the flavors helps keep things balanced.
• 1 cup uncooked long-grain white rice: This will soak up the broth and give the soup its heartiness.
• 2 cups cooked shredded chicken: Leftover rotisserie chicken works beautifully here if you’re looking to save time.
• 1 (8-ounce) package softened cream cheese (cubed): This adds a velvety smoothness; trust me, it’s worth it.
• 1 cup shredded cheddar cheese: For a delicious cheesy bite—because who doesn’t love cheese?
• 1 cup cooked bacon: This adds that delightful crunch and smoky flavor that ties everything together.

How this recipe comes together

Now that you’ve got everything, let’s get cooking. Follow these steps for a comforting bowl of soup.

1. Start by heating a large pot over medium-high heat and melting the butter. This is where the magic begins as the aroma fills your kitchen.
2. Add the diced onion, celery, and carrots. Cook these vegetables until they’ve softened, about 5 minutes, stirring occasionally. You want them tender but not mushy.
3. Then, toss in the minced garlic and sauté for an additional minute. It’ll take on a lovely golden hue and infuse the pot.
4. Pour in the chicken broth and sprinkle in the ranch dressing mix along with black pepper. Give it a good stir to combine all the flavors together.
5. Bring everything to a boil before adding the uncooked rice. Once you’ve stirred that in, reduce the heat to a simmer, covering the pot. Let it simmer for 20-25 minutes until the rice becomes tender. This is your moment—don’t rush it.
6. Now, stir in the cooked shredded chicken, cream cheese, shredded cheddar, and the crispy bacon. Cook and stir until the cheeses have melted into that creamy heaven you’re dreaming of.

How I like to serve this

When it comes to serving, this soup can stand tall on its own but feels even better with a few sides. I like to pair it with some crusty bread to soak up all the wonderful broth—think of it as a spoon’s best friend. A light salad with a tangy vinaigrette can also balance out the richness of the soup quite nicely.

Storing, freezing, and reheating

If you have leftovers, you’re in luck! Crack Chicken and Rice Soup tends to taste even better the next day as the flavors meld. To store it, ladle the soup into airtight containers and keep them in the fridge for up to three days.

If you’d like to freeze it, just make sure it’s completely cooled before transferring it to freezer-safe containers. It should keep well for about a month. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat it gently on the stove, adding a splash of chicken broth to revive the creamy texture.

A few things worth knowing

• Feel free to play with the flavors. You can swap out the chicken for turkey or even keep it vegetarian by using beans.
• If you have a spice blend you adore, try adding it alongside the ranch dressing for a unique twist.
• For added freshness, top each bowl with some sliced green onions or even a sprinkle of fresh parsley right before serving.

Creative twists

If you’re feeling adventurous, here are some variations that can change the game:

• Spicy Kick: Add diced jalapeños or a splash of hot sauce for those who enjoy a little heat.
• Veggie Boost: Incorporating frozen peas or spinach at the end can up the nutrition while adding vibrant color.
• Creamy Alternative: For a lighter option, you can swap out the cream cheese with Greek yogurt, stirring it in just before serving. It offers a lovely tang!

Ingredients

• 2 tablespoons butter
• 1 medium diced yellow onion (about 1 cup)
• 2 ribs diced celery (about 1 cup)
• 2 large diced carrots (about 1 cup)
• 2 teaspoons minced garlic (about 2 cloves)
• 8 cups chicken broth
• 1 (1-ounce) package dry ranch dressing
• ½ teaspoon black pepper
• 1 cup uncooked long-grain white rice
• 2 cups cooked shredded chicken
• 1 (8-ounce) package softened cream cheese (cubed)
• 1 cup shredded cheddar cheese
• 1 cup cooked bacon

Directions to follow

1. Heat a large pot over medium-high heat and melt the butter.
2. Add the diced onion, celery, and carrots. Cook until softened, about 5 minutes.
3. Add in the minced garlic and cook for 1 minute.
4. Pour in the chicken broth and stir in the ranch dressing and black pepper.
5. Bring to a boil, then add the uncooked rice. Reduce heat and simmer for 20-25 minutes until the rice is tender.
6. Stir in the cooked shredded chicken, cream cheese, shredded cheddar, and bacon. Cook until all cheese is melted and combined.

Your questions answered

• Can I use brown rice instead of white? You can, but keep in mind that it will alter the cooking time significantly. Brown rice typically requires more time to become tender.
• Is this soup freezable? Yes, it freezes well! Just cool it completely before transferring to an airtight container.
• What else can I add to the soup? You can try adding spinach, mushrooms, or bell peppers for an extra boost of flavor and nutrition.
• How spicy is this soup? It’s not spicy at all, but you can add some heat with spices or jalapeños if you prefer.
• Is there a low-carb version? Swap the rice for cauliflower rice to keep that comforting texture without the carbs.

That delicious, creamy bowl of Crack Chicken and Rice Soup isn’t just comfort food; it’s one of those meals that brings people together, evoking warmth and coziness. I encourage you to give it a try—it’s an easy recipe that invites you to experiment. Feel free to make it your own and share your experiences. Cooking is all about joy, and I can’t wait to hear how yours turns out!


Crack Chicken and Rice Soup
A comforting and creamy chicken and rice soup with a hint of ranch flavor, perfect for chilly evenings and busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course, Soup
Cuisine American, Comfort Food
Servings 6 servings
Calories 500 kcal
Ingredients
  
For the soup base
• 2 tablespoons butter For richness and sautéing the vegetables.
• 1 medium diced yellow onion Adds sweetness and aroma.
• 2 ribs diced celery Provides crunch and depth of flavor.
• 2 large diced carrots For natural sweetness and color.
• 2 teaspoons minced garlic Infuses the broth with aromatic zing.
• 8 cups chicken broth Use low-sodium for control over saltiness.
• 1 ounce package dry ranch dressing Adds the signature ranch flavor.
• ½ teaspoon black pepper To balance flavors.
Main ingredients
• 1 cup uncooked long-grain white rice Soaks up the broth for hearty consistency.
• 2 cups cooked shredded chicken Rotisserie chicken works well.
• 8 ounces package softened cream cheese (cubed) Adds velvety smoothness.
• 1 cup shredded cheddar cheese For creamy texture and flavor.
• 1 cup cooked bacon Provides crunch and smoky flavor.
Instructions
 
Preparation
• Heat a large pot over medium-high heat and melt the butter.
• Add the diced onion, celery, and carrots. Cook these vegetables until softened, about 5 minutes.
• Add in the minced garlic and sauté for an additional minute.
• Pour in the chicken broth and stir in the ranch dressing and black pepper.
• Bring everything to a boil, then add the uncooked rice. Reduce heat and simmer for 20-25 minutes until the rice is tender.
• Stir in the cooked shredded chicken, cream cheese, shredded cheddar, and bacon. Cook until all cheese is melted and combined.
Notes
This soup is versatile; it can be made with turkey instead of chicken or kept vegetarian with beans. It holds up well as leftovers.
Keyword Comfort Food, Crack Chicken and Rice Soup, Creamy Chicken Soup, Crowd-pleaser, Weeknight Dinner