Crack Chicken Wild Rice Soup
Enjoy the irresistible flavors of Crack Chicken and Rice Soup, a hearty dish with tender chicken, veggies, and rice in a creamy ranch broth!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 large carrots, diced into ¼-inch pieces (about 1 cup)
- 2 ribs celery, diced into ¼-inch pieces (about 1 cup)
- 2 teaspoons minced garlic
- 1 ounce (3 tablespoons) dry ranch seasoning mix
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 6 cups chicken broth
- 1 cup long-grain white rice, uncooked
- 2 cups rotisserie chicken, shredded and cubed
- 4 ounces (½ package) cream cheese, softened
- Fresh parsley, for garnish
Instructions
- In a large pot or Dutch oven over medium heat, add olive oil and butter.
- Once the butter is melted, add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes. Add garlic and cook for 1 more minute.
- Stir in the ranch seasoning, basil, salt, oregano, and black pepper.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce heat to medium-low and add rice. Stir to combine. Simmer for 20-25 minutes, or until the rice is tender.
- Add the rotisserie chicken and softened cream cheese, stirring until the cream cheese is fully melted and incorporated.
- Serve immediately, garnished with fresh parsley.