Crack Chicken and Rice Soup
Indulge in the addictive flavors of Crack Chicken and Rice Soup. Tender chicken, vegetables, and rice in a rich, creamy broth.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced (approximately 1 cup)
- 2 large carrots, diced (approximately 1 cup)
- 2 ribs celery, diced (approximately 1 cup)
- 2 teaspoons garlic, minced
- 1 packet dry ranch seasoning mix (1 ounce / 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 (185 g)
- 2 cups rotisserie chicken, shredded and cubed (280 g)
- 4 ounces cream cheese, softened (½ package)
- fresh parsley, for garnish
Instructions
Preparation Steps
- To a large pot or Dutch oven over medium heat, add olive oil and butter.
- Once butter is melted, add onion, carrots, and celery. Cook until softened, stirring occasionally (about 8-10 minutes). Add garlic and cook 1 more minute.
- Add ranch seasoning, basil, salt, oregano, and pepper. Stir to combine.
- Add chicken broth and bring mixture to a boil.
- Reduce heat to medium-low. Add rice. Stir to combine.
- Simmer for 20-25 minutes, or until the rice is cooked through and tender. Then, add the diced chicken and cream cheese, stirring until the cream cheese is completely melted and combined.
- Serve immediately, garnished with fresh parsley.
Notes
This soup is delicious and easy to make. Winner in my book!!