Creamy Crack Chicken and Rice Soup

This creamy crack chicken and rice soup brings together tender chicken, hearty rice, and a medley of flavorful vegetables in a rich, comforting broth. Enhanced with a touch of cream cheese and a sprinkle of cheese, it balances traditional soup elements with a savory twist, making it perfect for a cozy meal. It’s a deliciously satisfying dish that meets various dietary needs, being both hearty and filling.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 1 cup uncooked white rice
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the chicken thighs to the pot, followed by the chicken broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes until the chicken is cooked through.
4. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
5. Stir in the uncooked rice, dried parsley, dried dill, salt, and pepper. Cover and cook for an additional 20 minutes, until the rice is tender.
6. Reduce the heat to low and stir in the cream cheese until melted and fully incorporated.
7. Finally, add the shredded cheddar cheese and stir until melted. Adjust seasoning if necessary before serving.