Description
The Best Crack Chicken Rice Soup is more than just a recipe; it’s an experience that fosters connection and warmth.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 6 slices cooked bacon, chopped
- 3/4 cup long grain white rice, cooked
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 1 packet ranch seasoning mix
- 2 tbsp butter or olive oil
- Salt and pepper, to taste
Instructions
- Start by melting the butter or olive oil in a large pot over medium heat. Once hot, add the chopped onion, diced celery, and carrots. Sauté these vegetables for about 5 to 7 minutes or until they become tender and fragrant. Stir in the minced garlic and cook for an additional minute.
- Next, sprinkle the ranch seasoning mix over the sautéed vegetables. Pour in the chicken broth, stirring well to combine. Bring to a gentle boil.
- Incorporate the shredded chicken and cooked rice into the pot, gently stirring to distribute evenly. Allow this mixture to simmer.
- Reduce the heat to medium-low and introduce the softened cream cheese and milk, stirring until fully melted.
- Add the shredded cheddar cheese and mix until it melts into the soup. Finally, fold in the chopped cooked bacon.
- Let the soup simmer for an additional 10 to 15 minutes, stirring occasionally. Adjust seasoning as necessary. Serve hot.
Notes
This soup is perfect for meal prep; it stores well in the refrigerator for several days or can be frozen for longer preservation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 900 mg
- Protein: 25 g