Description
Crack Chicken and Rice Soup is a comforting one-pot meal featuring tender shredded chicken, hearty long-grain white rice, creamy cheeses, and flavorful ranch seasoning, accented by fresh vegetables and crispy bacon. This hearty soup combines smooth cream cheese and sharp cheddar for a rich, creamy texture, making it perfect for cozy 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 mix
- 1/2 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 the butter. Add diced yellow onion, celery, and carrots. Cook for about 5 minutes until the vegetables soften.
- Sauté Garlic: Add minced garlic to the pot and cook for 1 minute until fragrant.
- Add Broth and Seasoning: Pour in chicken broth, sprinkling in the ranch dressing mix and black pepper. Stir to combine all ingredients.
- Cook Rice: Bring the soup to a boil. Stir in uncooked long-grain white rice, then reduce heat to a simmer. Cook uncovered for 25 minutes until rice is tender.
- Add Chicken and Cheeses: Stir in shredded chicken, cubed cream cheese, shredded cheddar cheese, and chopped cooked bacon.
- Melt and Combine: Continue cooking and stirring until cheeses melt fully and ingredients are well combined, about 5 minutes.
- Serve: Remove from heat, ladle into bowls, and enjoy warm.
Notes
- Use rotisserie chicken or leftover cooked chicken for convenience.
- Substitute cream cheese with a lighter version to reduce fat content.
- For a spicier variation, add a pinch of cayenne pepper or red pepper flakes with the black pepper.
- Make ahead and freeze for up to 3 months; thaw overnight before reheating.
- Add a splash of milk or extra chicken broth when reheating if soup thickens too much.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
