Crack Chicken And Rice Soup: The Ultimate Comfort Food Recipe
Introduction to Crack Chicken And Rice Soup
Crack Chicken and Rice Soup is the epitome of comfort food. This creamy, flavorful soup is not only satisfying but also incredibly easy to make. Whether you’re looking for a warm meal on a chilly day or a quick dinner option that the whole family will love, this soup checks all the boxes. With a delightful blend of tender chicken, hearty rice, and vibrant vegetables, it’s sure to become a staple in your kitchen.
A Personal Story Behind My Crack Chicken And Rice Soup Journey
Growing up, my grandmother made a similar chicken soup that warmed our hearts and filled our bellies. Every time I make this Crack Chicken and Rice Soup, I am reminded of those cozy family dinners. The aroma that fills the kitchen takes me back to my childhood, where love was served in every bowl. Sharing this recipe with my own family has created new memories, making it even more special.
What Makes This Crack Chicken And Rice Soup Recipe Special?
What sets this recipe apart is its simplicity combined with rich flavors. The use of rotisserie chicken saves time without compromising taste, while the ranch seasoning adds a unique twist that elevates this soup from ordinary to extraordinary. The addition of cream cheese gives it a creamy texture that is both comforting and indulgent. Plus, it’s versatile! You can easily customize it by adding your favorite vegetables or adjusting the seasonings to suit your taste.
The Full Crack Chicken And Rice Soup Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 large carrots, diced into ¼-inch pieces (about 1 cup)
- 2 ribs celery, diced into ¼-inch pieces (about 1 cup)
- 2 teaspoons minced garlic
- 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
- In a large pot or Dutch oven over medium heat, add the olive oil and butter. This combination will add richness to the soup.
- Once the butter is melted, add the diced onion, carrots, and celery. Cook until softened, stirring occasionally, about 8-10 minutes. This step is essential for developing flavor.
- Add the minced garlic and cook for an additional minute until fragrant.
- Next, add the ranch seasoning, basil, salt, oregano, and pepper. Stir well to combine all the spices.
- Pour in the chicken broth and bring the mixture to a boil. Make sure to scrape the bottom of the pot to release any browned bits.
- Reduce the heat to medium-low. Add the uncooked rice and stir to combine. This will be the heartiness of your soup.
- Simmer for 20-25 minutes, or until the rice is cooked through and tender. Stir occasionally to prevent sticking.
- Then, add the diced chicken and softened cream cheese. Stir until the cream cheese is completely melted and mixed in, creating a creamy texture.
- Serve the soup immediately, garnished with fresh parsley for a pop of color and flavor.
Serving Suggestions and Variations for Crack Chicken And Rice Soup
This soup is delicious as is, but you can elevate it even further! Consider adding frozen peas or corn for extra sweetness and color. Serve it with warm crusty bread or a side salad for a complete meal. If you prefer a spicier kick, add a dash of hot sauce or red pepper flakes. You can also customize the toppings with shredded cheese or croutons for added texture.
Frequently Asked Questions About Crack Chicken And Rice Soup
Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time as brown rice takes longer to cook.
Can I make this soup ahead of time?
Absolutely! This soup can be made in advance and stored in the refrigerator for up to three days. Reheat on the stove until warmed through.
Is it possible to freeze Crack Chicken and Rice Soup?
Yes, you can freeze the soup. Just make sure to leave out the cream cheese until you reheat it, as it can change texture when frozen.
Can I add more vegetables?
Definitely! Feel free to add any vegetables you enjoy. Just remember to adjust the cooking time accordingly to ensure everything cooks properly.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Calories per Serving: 320
- Servings: 6
Crack Chicken And Rice Soup
Equipment
- Large pot or Dutch oven For cooking the soup.
Ingredients
Main Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 cup yellow onion, diced about 1 cup
- 1 cup carrots, diced about 1 cup
- 1 cup celery, diced about 1 cup
- 2 teaspoons minced garlic
- 1 ounce dry ranch seasoning mix (1 packet, about 3 tablespoons)
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 0.5 teaspoon dried oregano
- 0.25 teaspoon pepper
- 6 cups chicken broth (48 ounces)
- 1 cup long-grain white rice, uncooked
- 2 cups rotisserie chicken, shredded and cubed
- 4 ounces cream cheese, softened (½ package)
- 1 tablespoon fresh parsley for garnish
Instructions
- In a large pot or Dutch oven over medium heat, add the olive oil and butter.
- Once the butter is melted, add the diced onion, carrots, and celery. Cook until softened, stirring occasionally, about 8-10 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Next, add the ranch seasoning, basil, salt, oregano, and pepper. Stir well to combine all the spices.
- Pour in the chicken broth and bring the mixture to a boil. Make sure to scrape the bottom of the pot to release any browned bits.
- Reduce the heat to medium-low. Add the uncooked rice and stir to combine. This will be the heartiness of your soup.
- Simmer for 20-25 minutes, or until the rice is cooked through and tender. Stir occasionally to prevent sticking.
- Then, add the diced chicken and softened cream cheese. Stir until the cream cheese is completely melted and mixed in, creating a creamy texture.
- Serve the soup immediately, garnished with fresh parsley for a pop of color and flavor.