Description
Crack Chicken and Rice Soup is a deliciously creamy and hearty one-pot soup featuring tender shredded chicken, fluffy rice, melted cheddar and cream cheese, smoky bacon, and the tangy flavor of ranch seasoning. Perfect for cozy dinners, this comforting soup combines savory vegetables and chicken broth to make every spoonful flavorful.
Ingredients
Units
Scale
Vegetables and Aromatics
- 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 mix
- 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, crumbled
Instructions
- Cook Vegetables: Heat a large pot over medium-high heat and melt 2 tablespoons butter. Add the diced yellow onion, celery, and carrots, and cook until softened, about 5 minutes. Stir in the 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 mix and ½ teaspoon of black pepper. Stir to combine all ingredients well.
- Cook Rice: Bring the soup to a boil, then add 1 cup uncooked long-grain white rice. Reduce heat to low and simmer for 25 minutes, or until the rice is fully cooked and tender.
- Combine Main Ingredients: Stir in the cooked shredded chicken, softened cream cheese, shredded cheddar cheese, and cooked bacon. Continue cooking and stirring until cheeses melt fully and the soup is creamy and combined.
- Serve: Ladle the soup into bowls and serve hot for a comforting meal.
Notes
- You can substitute rotisserie chicken for a quick cooked shredded chicken option.
- For a lower-fat version, use reduced-fat cream cheese and cheese, and turkey bacon instead of regular bacon.
- If you want a thicker soup, reduce the chicken broth by 1 cup or add more cream cheese.
- To store leftover soup, refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
- When reheating frozen soup, add a splash of chicken broth or milk to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 75 mg
