Description
A cozy, one-pot Crack Chicken and Rice Soup combining tender shredded chicken, hearty long-grain white rice, creamy cream cheese, cheddar cheese, bacon, and ranch seasoning for a comforting and flavorful meal.
Ingredients
Scale
Sautéed Vegetables
- 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
- ½ 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
- Prepare Vegetables: Heat a large pot over medium-high heat and melt 2 tablespoons of butter. Add the diced yellow onion, diced celery, and diced carrots to the pot. Cook the vegetables until softened, about 5 minutes.
- Add Garlic: Stir in 2 teaspoons minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Seasoning: Pour in 8 cups chicken broth, add the dry ranch dressing packet, and ½ teaspoon black pepper. Stir everything to combine.
- Cook Rice: Bring the soup to a boil, then stir in 1 cup uncooked long-grain white rice. Reduce the heat and simmer for 25 minutes until the rice is tender.
- Add Remaining Ingredients: Add 2 cups cooked shredded chicken, cubed softened cream cheese, shredded cheddar cheese, and cooked bacon to the pot. Cook and stir until cheeses are melted and everything is well combined.
Notes
- For a lighter version, use reduced-fat cream cheese and cheddar cheese.
- You can substitute cooked rotisserie chicken if preferred.
- Leftover soup can be refrigerated in an airtight container for up to 5 days.
- Freeze soup in a ziplock bag laid flat for up to 3 months; thaw overnight in the fridge before reheating.
- When reheating, add a splash of chicken broth or milk to maintain desired consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 830 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg
