Crack Chicken And Rice Soup
A creamy and comforting chicken and rice soup that's easy to make and packed with flavor.
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.
Notes
For a heartier soup, you can add more vegetables like peas or corn. Feel free to adjust the seasoning to suit your taste preferences.