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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.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner, Soup
Cuisine: American
Keyword: chicken and rice soup, crack chicken and rice soup, crack chicken and rice soup recipe, one pot soup, one-pot
Servings: 6 servings
Author: Alyssa Rivers

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: 561kcal | Carbohydrates: 34g | Protein: 30g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 1828mg | Potassium: 503mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4916IU | Vitamin C: 3mg | Calcium: 220mg | Iron: 1mg

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