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.
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.