Crack Chicken and Rice Soup
×Category: Main Course Ingredients | Type: Soups | Servings: 8 | By: RecipeGadget
Protein 15g • Carbs 25g • Fat 15g • 280 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Cannot be resisted once tasted!
Ingredients
- Extra Virgin Olive Oil: 1 TBSP
- Unsalted Butter: 1 TBSP
- Yellow Onion (Diced, approximately 1 cup approximately 1 cup): 1 Cup
- Carrots (Diced, into 1 4 inch pieces, into 1 4 inch pieces approximately): 1 Cup
- Celery (Diced, into 1 4 inch pieces, into 1 4 inch pieces approximately): 1 Cup
- Garlic (Minced): 2 TSP
- Dry Ranch Seasoning Mix: 1 Oz., 3 TBSP
- Dried Basil: 1 TSP
- Kosher Salt: 1 TSP
- Dried Oregano: 1/2 TSP
- Pepper: 1/4 TSP
- Chicken Broth: 48 Oz., 6 Cup
- Long-Grain White Rice (uncooked): 1 Cup, 185 G
- Rotisserie Chicken (Shredded, Cubed, and): 2 Cup, 280 G
- Cream Cheese (Softened): 4 Oz.
- Fresh Parsley (for garnish)
Instructions
- To a large pot or Dutch oven over medium heat, add olive oil and butter.
- Once butter is melted, add onion, carrots, and celery. Cook until softened, stirring occasionally (about 8-10 minutes). Add garlic and cook 1 more minute.
- Add ranch seasoning, basil, salt, oregano, and pepper. Stir to combine.
- Add chicken broth and bring mixture to a boil.
- Reduce heat to medium-low. Add rice. Stir to combine.
- Simmer for 20-25 minutes, or until the rice is cooked through and tender. Then, add the diced chicken and cream cheese, stirring until the cream cheese is completely melted and combined.
- Serve immediately, garnished with fresh parsley.
Open this recipe in Recipe Gadget to save, organize, and cook it.