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Stop what you are doing right now, and make this Crack Chicken and Rice soup! With tender chicken, rice, creamy cheese, crispy bacon, and bold ranch flavor, this easy one-pot recipe is addictively delicious!
What Makes This Soup So Addictive
Creamy, cheesy, and irresistible: This soup brings all the flavors of your favorite crack chicken dip and casserole into a warm, cozy bowl.
One-pot, low effort: Everything comes together in a single pot, making it perfect for busy nights.
Crazy Delicious! If you love crack chicken pasta, this soup has those same savory, ranch-seasoned flavors everyone goes crazy for.
Crack Chicken & Rice Soup Ingredients
Cream Cheese: Use softened and cubed cream cheese so it melts evenly into the soup.
Rice Alternative: You can use Orzo or cauliflower rice for a low-carb option. Note that the cooking time will be reduced to 8-12 minutes.
Bacon: I love using pre-cooked bacon because it’s so quick and convenient.
Chicken: Leftover rotisserie chicken is great for this recipe. Any pre-cooked chicken will work.
How to Make Crack Chicken and Rice Soup
If you love my classic crack chicken soup, you’re going to adore this version with hearty rice added in. It’s just as creamy, cheesy, and flavorful, but a little more filling thanks to the tender rice.
Sauté Veggies: Heat a large pot over medium-high heat and then melt the butter. Add diced yellow onion, celery, and carrots to the pot. Cook the vegetables until they are softened, about 5 minutes. Add minced garlic and cook for 1 minute.
Stir: Add chicken broth, dry ranch seasoning mix, and black pepper to the pot and stir to combine.
Simmer: Bring to a boil, then stir in uncooked long-grain white rice. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.
Add: Add cooked shredded chicken, softened cream cheese, shredded cheddar cheese, and cooked bacon to the pot. Cook and stir until the cheeses are melted and everything is combined. Serve crack chicken and rice soup warm.
