Description
A cozy, one-pot Crack Chicken and Rice Soup featuring tender shredded chicken, hearty rice, creamy cheese, and zesty ranch seasoning for a comforting and flavorful meal perfect for chilly days.
Ingredients
Scale
Vegetables
- 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)
Dairy and Meat
- 2 tablespoons butter
- 2 cups cooked shredded chicken
- 1 (8-ounce) package softened cream cheese, cubed
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, chopped
Pantry
- 8 cups chicken broth
- 1 (1-ounce) package dry ranch dressing mix
- ½ teaspoon black pepper
- 1 cup uncooked long-grain white rice
Instructions
- Sauté Vegetables: Heat a large pot over medium-high heat and melt the butter. Add diced onion, celery, and carrots. Cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 additional minute.
- Add Broth and Seasoning: Pour in chicken broth, then add dry ranch dressing and black pepper. Stir well to combine all ingredients.
- Cook Rice: Bring the mixture to a boil, then stir in uncooked white rice. Reduce heat to a simmer and cook for 25 minutes until the rice is tender.
- Add Chicken and Cheese: Stir in shredded cooked chicken, cream cheese cubes, shredded cheddar cheese, and cooked bacon. Cook and stir until the cheeses melt and the soup is creamy and well combined.
Notes
- To store, refrigerate cooled soup in an airtight container for up to 5 days.
- Soup can be frozen by cooling and placing it in a ziplock bag laid flat; it will keep for up to 3 months.
- When reheating frozen soup, thaw overnight in the fridge and heat on stove or microwave. Add a splash of chicken broth or milk if needed to maintain soup consistency.
- Use cooked chicken breasts or rotisserie chicken for simplicity and extra flavor.
- You can substitute cheddar with other melting cheeses like Monterey Jack or Colby for a different taste.
