Stop what you’re doing and make some Cracked Chicken Rice Soup! This simple menu combines tender chicken, rice, creamy cheese, crispy bacon, and rich ranch flavor. one pot The recipe is It’s addictively delicious!
What Makes This Soup Addictive?
- Creamy, cheesy and irresistible:This soup packs all the flavor of your favorite cracked chicken dips and casseroles into a warm, cozy bowl.
- One pot, low effort:Everything comes in one pot and is perfect for busy nights.
- Crazy delicious!If you love crackling chicken pasta, this soup has that savory ranch seasoned flavor that everyone loves.
Crack Chicken & Rice Soup Ingredients
- cream cheese: Using softened cubes of cream cheese helps it melt evenly into the soup.
- Rice Alternatives: For a low-carb option, you can use Orzo or cauliflower rice. Cooking time is reduced to 8-12 minutes.
- bacon: I like to use pre-cooked bacon. Because it’s so fast and convenient.
- chicken: Leftover rotisserie chicken is great for this recipe. Any pre-cooked chicken will work.
How to Make Cracked Chicken and Rice Soup
If you love my classic cracked chicken soup, you’ll love this version with the addition of hearty rice. It’s creamy, cheesy, and flavorful, but the soft rice makes it a little more filling.
- Roasted Vegetables: Heat a large saucepan over medium heat and melt the butter. Add chopped yellow onion, celery, and carrots to the pot. Cook until vegetables are tender, about 5 minutes. Add minced garlic and boil for 1 minute.
- row: Add chicken broth, dry ranch seasoning mix, and pepper to pot and stir to combine.
- boil: After boiling, add uncooked long grain white rice and stir. Reduce the heat and simmer for 20 to 25 minutes until the rice is tender.
- add: Add the cooked shredded chicken, soft cream cheese, shredded cheddar cheese, and cooked bacon to the pot and boil. Cook and stir until the cheese is melted and everything is combined. Enjoy the cracked chicken and rice noodles warm.
Slow Cooker and Instant Pot Instructions
slow cooker
- Add the vegetables to the butter and fry for 3-4 minutes.
- Add to slow cooker along with cream cheese, shredded cheddar cheese, and other ingredients except bacon.
- Cook over low heat for 3-4 hours. Add cream cheese, shredded cheese, and cooked bacon during the last 30 minutes of cooking.
Instant Pot
- Cook vegetables in butter sauté mode for 3-4 minutes.
- Add the remaining ingredients except cream cheese, shredded cheddar, and bacon.
- Pressure cook on high for 8 minutes. Quickly unwrap and stir in cream cheese, shredded cheddar cheese, and cooked bacon.
Cracked Chicken Rice Soup
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equipment
- 1 large pot or Dutch oven
ingredient
- 2 tablespoon butter
- 1 middle finely chopped yellow onion About 1 cup
- 2 ribs chopped celery About 1 cup
- 2 large in size finely chopped carrots About 1 cup
- 2 teaspoon Minced garlic About 2 cloves
- 8 cup chicken broth
- 1 (1 ounce) Package Dry Ranch Dressing
- ½ teaspoon pepper
- 1 cup uncooked long grain white rice
- 2 cup shredded chicken dish
- 1 (8 ounces) Packaging soft cream cheese cube
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon
guideline
- Heat a large pot over medium heat and melt. 2 tablespoons butter. add 1 medium-sized yellow onion, finely chopped, 2 ribs, chopped celeryand 2 large carrots, finely chopped In the pot. Cook until vegetables are tender, about 5 minutes. add 2 teaspoons minced garlic And cook for 1 minute.
- add 8 cups chicken broth, 1 (1 ounce) package dry ranch dressingand ½ teaspoon pepper Add to pot and stir to combine.
- Mix after boiling 1 cup uncooked long grain white rice. Reduce the heat and simmer for 20 to 25 minutes until the rice is tender.
- add 2 cups cooked shredded chicken, 1 (8-ounce) package softened cream cheese, 1 cup shredded cheddar cheeseand 1 cup cooked bacon In the pot. Cook and stir until the cheese is melted and everything is combined.
memo
- Refrigerated storage: Once the soup has cooled, you can store it in an airtight container in the refrigerator for up to 5 days.
- to hang tightly: You can make this soup in advance and freeze it for later. After cooling, place it in a ziplock bag and lay it flat. It lasts for up to 3 months.
- Reheat: Thaw frozen soup in the refrigerator overnight. Reheat the soup on the stove or in the microwave until cooked through. If needed, add chicken broth or milk to the soup for added moisture.
nutrition
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