Crack Chicken Rice Soup: Cozy Comfort in One Pot

This Crack Chicken Rice Soup combines tender chicken, fluffy rice, and vibrant veggies into a rich, creamy ranch-infused broth, perfect for busy nights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Substitute with canola or avocado oil for a different flavor.
1 tablespoon Butter Use unsalted for better control of salt levels.
1 Onion, finely chopped
2 Carrots, diced Can substitute with frozen or canned carrots.
1 Celery stalk, diced Can be omitted for a simpler version.
3 Garlic cloves, minced Freshly minced recommended.

For the Flavor

1 packet Ranch Seasoning Can use homemade ranch mix if preferred.
1 teaspoon Dried Basil Adjust to taste.
to taste Salt
to taste Oregano
to taste Pepper
to taste Red Pepper Flakes Adjust if sensitive to spice.

For the Soup

6 cups Chicken Broth Low-sodium to reduce saltiness.
1 cup Rice Swap for quinoa if gluten-free.
2 cups Shredded Chicken Rotisserie, leftover, or poached chicken breasts work well.

For Creaminess

8 ounces Cream Cheese Use Neufchâtel cheese for a lighter option.
to taste Parsley, chopped Optional but highly recommended.

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, heat olive oil and butter over medium heat until the butter is foaming. Add onion, carrots, and celery. Cook for 8-10 minutes until softened.
Stir in the minced garlic and cook for about 1 minute until fragrant.
Sprinkle in ranch seasoning, dried basil, salt, oregano, pepper, and red pepper flakes. Stir for 30 seconds.
Pour in the chicken broth and bring to a boil, which should take about 5-7 minutes.
Reduce the heat to a gentle simmer and add rice. Allow to simmer uncovered for 20-25 minutes.
After the rice has cooked, stir in shredded chicken and cream cheese. Cook for 2-3 minutes until the cheese melts smoothly.
Taste and adjust seasoning as needed, then remove from heat.
Ladle into bowls and garnish with parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Notes

For best results, sauté vegetables until tender, and ensure cream cheese is at room temperature for easy melting. Adjust spices to personal preference.

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