Description
Crack Chicken and Rice Soup is a cozy, one-pot meal featuring tender shredded chicken, hearty rice, creamy cheese, and flavorful ranch seasoning. This comforting soup combines onions, celery, carrots, garlic, chicken broth, and smoky bacon, all simmered together to create a rich, cheesy dish perfect for chilly days or easy family dinners.
Ingredients
Units
Scale
Soup Base
- 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
- 1/2 teaspoon black pepper
- 1 cup uncooked long-grain white rice
Main Ingredients
- 2 cups cooked shredded chicken
- 1 (8-ounce) package softened cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, chopped
Instructions
- Sauté Vegetables: Heat a large pot over medium-high heat and melt 2 tablespoons butter. Add diced onion, celery, and carrots. Cook the vegetables until softened, about 5 minutes. Add minced garlic and cook for 1 minute to release aroma.
- Add Broth and Seasoning: Pour in 8 cups chicken broth, sprinkle in the dry ranch dressing mix, and add ½ teaspoon black pepper. Stir well to combine all ingredients.
- Cook Rice: Bring the soup to a boil. Stir in 1 cup uncooked long-grain white rice. Reduce heat to low and simmer uncovered for 25 minutes, or until rice is tender and cooked through.
- Add Chicken and Cheese: Stir in the cooked shredded chicken, cubed softened cream cheese, shredded cheddar cheese, and cooked bacon. Continue cooking and stirring until cheeses melt and the soup is creamy and well mixed.
- Serve and Enjoy: Remove from heat and ladle into bowls. Serve hot and enjoy a comforting, hearty bowl of crack chicken and rice soup.
Notes
- To store, refrigerate cooled soup in an airtight container for up to 5 days.
- You can freeze the soup in a ziplock bag laid flat for up to 3 months.
- Reheat thawed soup on the stove or in the microwave, adding a splash of chicken broth or milk to loosen consistency if needed.
- For a creamier texture, use half-and-half instead of chicken broth when adding liquid.
- Leftover rotisserie chicken works great for shredded chicken in this recipe.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 55 mg
