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Stop what you are doing right now, and make this Crack Chicken and Rice soup! With tender chicken, rice, creamy cheese, crispy bacon, and bold ranch flavor, this easy one-pot recipe is addictively delicious!
What Makes This Soup So Addictive
- Creamy, cheesy, and irresistible: This soup brings all the flavors of your favorite crack chicken dip and casserole into a warm, cozy bowl.
- One-pot, low effort: Everything comes together in a single pot, making it perfect for busy nights.
- Crazy Delicious! If you love crack chicken pasta, this soup has those same savory, ranch-seasoned flavors everyone goes crazy for.
Crack Chicken & Rice Soup Ingredients
- Cream Cheese: Use softened and cubed cream cheese so it melts evenly into the soup.
- Rice Alternative: You can use Orzo or cauliflower rice for a low-carb option. Note that the cooking time will be reduced to 8-12 minutes.
- Bacon: I love using pre-cooked bacon because it’s so quick and convenient.
- Chicken: Leftover rotisserie chicken is great for this recipe. Any pre-cooked chicken will work.
How to Make Crack Chicken and Rice Soup
If you love my classic crack chicken soup, you’re going to adore this version with hearty rice added in. It’s just as creamy, cheesy, and flavorful, but a little more filling thanks to the tender rice.
- Sauté Veggies: Heat a large pot over medium-high heat and then melt the butter. Add diced yellow onion, celery, and carrots to the pot. Cook the vegetables until they are softened, about 5 minutes. Add minced garlic and cook for 1 minute.
- Stir: Add chicken broth, dry ranch seasoning mix, and black pepper to the pot and stir to combine.
- Simmer: Bring to a boil, then stir in uncooked long-grain white rice. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.
- Add: Add cooked shredded chicken, softened cream cheese, shredded cheddar cheese, and cooked bacon to the pot. Cook and stir until the cheeses are melted and everything is combined. Serve crack chicken and rice soup warm.
Slow Cooker & Instant Pot Instructions
Slow Cooker
- Sauté the veggies in the butter for 3-4 minutes.
- Add them to the slow cooker with the other ingredients, except for the cream cheese, shredded cheddar, and bacon.
- Cook on low for 3-4 hours. Add the cream cheese, shredded cheese, and cooked bacon during the last 30 minutes of cooking.
Instant Pot
- Cook the veggies in the butter on sauté mode for 3-4 minutes.
- Add the remaining ingredients except for the cream cheese, shredded cheddar, and bacon.
- Pressure cook on high for 8 minutes. Quick release, then stir in cream cheese, shredded cheddar, and cooked bacon.
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Crack Chicken and Rice Soup
A cozy, one-pot soup with tender chicken, hearty rice, creamy cheese, and ranch seasoning in every bite.
Equipment
- 1 Large Pot or Dutch Oven
Ingredients
- 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
- ½ teaspoon black pepper
- 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
Instructions
- Heat a large pot over medium-high heat and melt 2 tablespoons butter. Add 1 medium diced yellow onion, 2 ribs diced celery, and 2 large diced carrots to the pot. Cook the vegetables until they are softened, about 5 minutes. Add 2 teaspoons minced garlic and cook for 1 minute.
- Add 8 cups chicken broth, 1 (1-ounce) package dry ranch dressing, and ½ teaspoon black pepper to the pot and stir to combine.
- Bring to a boil, then stir in 1 cup uncooked long-grain white rice. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.
- Add 2 cups cooked shredded chicken, 1 (8-ounce) package softened cream cheese, 1 cup shredded cheddar cheese, and 1 cup cooked bacon to the pot. Cook and stir until the cheeses are melted and everything is combined.
Notes
Storage & Reheating Instructions
- Refrigerate: Once your soup has cooled, you can store it in an airtight container in the fridge for up to 5 days.
- Freeze: You can make this soup ahead of time and freeze it for later. Once it has cooled, place it in a ziplock bag and lay it flat. It will keep for up to 3 months.
- Reheat: Thaw frozen soup in the fridge overnight. Heat the soup on the stove or in the microwave until heated through. Add a splash of chicken broth or milk to the soup for added moisture, if needed.
Nutrition
Calories: 561kcalCarbohydrates: 34gProtein: 30gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 127mgSodium: 1828mgPotassium: 503mgFiber: 2gSugar: 5gVitamin A: 4916IUVitamin C: 3mgCalcium: 220mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
