Crack Chicken and Rice Soup

This comforting Crack Chicken and Rice Soup combines tender shredded chicken, creamy broth, and fluffy rice with a hint of ranch seasoning for a flavor-packed experience. Enhanced with vegetables and a touch of cheese, it’s a delightful twist on a classic chicken soup that’s perfect for any day of the week. This recipe is easy to prepare and meets various dietary needs.

Ingredients:

• 2 cups cooked shredded chicken
• 1 cup uncooked white rice
• 6 cups chicken broth
• 1 cup cream cheese, softened
• 1 packet ranch dressing mix
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onions, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the chicken broth, shredded chicken, ranch dressing mix, and dried thyme. Bring to a boil.
4. Once boiling, add the uncooked rice. Reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender.
5. Stir in the cream cheese until fully melted and combined. Season with salt and pepper to taste.
6. Serve hot, topped with shredded cheddar cheese and fresh parsley if desired.