Description
Crack Chicken and Rice Soup is a cozy, one-pot meal featuring tender shredded chicken, hearty white rice, creamy cheeses, and flavorful ranch seasoning, balanced with savory bacon and fresh vegetables for a comforting dinner.
Ingredients
Scale
Vegetables and Aromatics
- 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)
Soup Base
- 8 cups chicken broth
- 1 (1-ounce) package dry ranch dressing mix
- ½ teaspoon black pepper
Main Ingredients
- 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, chopped
Instructions
- Prepare Vegetables: Heat a large pot over medium-high heat and melt 2 tablespoons of butter. Add the diced yellow onion, celery, and carrots, cooking until softened for about 5 minutes. Then add minced garlic and sauté for an additional 1 minute until fragrant.
- Add Broth and Seasoning: Pour in 8 cups of chicken broth, add the dry ranch dressing mix and ½ teaspoon black pepper. Stir to combine all ingredients thoroughly.
- Cook Rice: Bring the mixture to a boil. Stir in 1 cup of uncooked long-grain white rice. Reduce the heat to a simmer and cook for 25 minutes until the rice is tender.
- Add Chicken and Cheese: Stir in the cooked shredded chicken, softened cream cheese cubes, shredded cheddar cheese, and cooked bacon pieces. Continue to cook, stirring occasionally, until the cheeses are completely melted and the soup is creamy and heated through.
Notes
- Use day-old cooked chicken or store-bought rotisserie chicken for quick meal prep.
- For lower fat, substitute cream cheese with reduced-fat cream cheese and use turkey bacon instead of regular bacon.
- Make it gluten free by ensuring the ranch seasoning is gluten free or use a homemade blend.
- Freeze leftovers in airtight containers for up to 3 months; reheat gently with extra chicken broth to maintain soup consistency.
- Adding a splash of milk or cream during reheating can restore creaminess if the soup thickens too much.
Nutrition
- Serving Size: 1 cup
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 20 g
- Cholesterol: 65 mg
