\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nStop 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\u00a0<\/strong>recipe\u00a0is addictively delicious!<\/strong><\/span> <\/p>\n<\/figure>\n\nWhat Makes This Soup So Addictive<\/h2>\n\nCreamy, cheesy, and irresistible:<\/strong>\u00a0This soup brings all the flavors of your favorite crack chicken dip<\/a> and casserole<\/a> into a warm, cozy bowl.<\/li>\nOne-pot, low effort:<\/strong>\u00a0Everything comes together in a single pot, making it perfect for busy nights.<\/li>\nCrazy Delicious!<\/strong>\u00a0If you love crack chicken pasta<\/a>, this soup has those same savory, ranch-seasoned flavors everyone goes crazy for.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nCrack Chicken & Rice Soup Ingredients <\/h3>\n<\/figure>\n\nCream Cheese:<\/strong> Use softened and cubed cream cheese so it melts evenly into the soup.<\/li>\nRice Alternative:<\/strong> You can use Orzo or cauliflower rice for a low-carb option. Note that the cooking time will be reduced to 8-12 minutes.<\/li>\nBacon:<\/strong> I love using pre-cooked bacon<\/a> because it\u2019s so quick and convenient.<\/li>\nChicken:<\/strong> Leftover rotisserie chicken is great for this recipe. Any pre-cooked chicken<\/a> will work.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Crack Chicken and Rice Soup<\/h2>\nIf you love my classic crack chicken soup<\/a>, you\u2019re going to adore this version with hearty rice added in. It\u2019s just as creamy, cheesy, and flavorful, but a little more filling thanks to the tender rice. <\/p>\n\nSaut\u00e9 Veggies:<\/strong> Heat a large pot<\/a> over medium-high heat and then melt\u00a0the butter. Add\u00a0diced yellow onion,\u00a0celery, and carrots\u00a0to the pot. Cook the vegetables until they are softened, about 5 minutes. Add\u00a0minced garlic\u00a0and cook for 1 minute.<\/li>\nStir:<\/strong> Add chicken broth<\/a>, dry ranch seasoning mix<\/a>, and\u00a0black pepper\u00a0to the pot and stir to combine.<\/li>\nSimmer:<\/strong> Bring to a boil, then stir in\u00a0uncooked long-grain white rice. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.<\/li>\nAdd:<\/strong> Add\u00a0cooked shredded chicken,\u00a0softened cream cheese,\u00a0shredded cheddar cheese, and\u00a0cooked bacon\u00a0to the pot. Cook and stir until the cheeses are melted and everything is combined. Serve crack chicken and rice soup warm.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/p>\n\n\nSlow Cooker & Instant Pot Instructions<\/h3>\nSlow Cooker<\/h4>\n\nSaut\u00e9 the veggies in the butter for 3-4 minutes.<\/li>\nAdd them to the slow cooker with the other ingredients, except for the cream cheese, shredded cheddar, and bacon. <\/li>\nCook on low for 3-4 hours. Add the cream cheese, shredded cheese, and cooked bacon during the last 30 minutes of cooking.<\/li>\n<\/ol>\nInstant Pot<\/h4>\n\nCook the veggies in the butter on saut\u00e9 mode for 3-4 minutes. <\/li>\nAdd the remaining ingredients except for the cream cheese, shredded cheddar, and bacon. <\/li>\nPressure cook on high for 8 minutes. Quick release, then stir in cream cheese, shredded cheddar, and cooked bacon.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nHeat a large pot over medium-high heat and melt 2 tablespoons butter<\/span>. Add 1 medium diced yellow onion<\/span>, 2 ribs diced celery<\/span>, and 2 large diced carrots<\/span> to the pot. Cook the vegetables until they are softened, about 5 minutes. Add 2 teaspoons minced garlic<\/span> and cook for 1 minute.<\/span><\/p>\n<\/li>\n\nAdd 8 cups chicken broth<\/span>, 1 (1-ounce) package dry ranch dressing<\/span>, and \u00bd teaspoon black pepper<\/span> to the pot and stir to combine.<\/span><\/p>\n<\/li>\n\n Bring to a boil, then stir in 1 cup uncooked long-grain white rice<\/span>. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.<\/span><\/p>\n<\/li>\n\nAdd 2 cups cooked shredded chicken<\/span>, 1 (8-ounce) package softened cream cheese<\/span>, 1 cup shredded cheddar cheese<\/span>, and 1 cup cooked bacon<\/span> to the pot. Cook and stir until the cheeses are melted and everything is combined.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Once your soup has cooled, you can store it in an airtight container in the fridge for up to 5 days.<\/li>\nFreeze: <\/strong>You can make this soup ahead of time and freeze it for later. Once it has cooled, place it in a ziplock bag and lay it flat. It will keep for up to 3 months.<\/li>\nReheat: <\/strong>Thaw frozen soup in the fridge overnight. Heat the soup on the stove or in the microwave until heated through. Add a splash of chicken broth or milk to the soup for added moisture, if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>561<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>34<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>17<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>127<\/span>mg<\/span><\/span>Sodium: <\/span>1828<\/span>mg<\/span><\/span>Potassium: <\/span>503<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>4916<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>220<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Delicious Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
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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\u00a0<\/strong>recipe\u00a0is addictively delicious!<\/strong><\/span> <\/p>\n<\/figure>\n\nWhat Makes This Soup So Addictive<\/h2>\n\nCreamy, cheesy, and irresistible:<\/strong>\u00a0This soup brings all the flavors of your favorite crack chicken dip<\/a> and casserole<\/a> into a warm, cozy bowl.<\/li>\nOne-pot, low effort:<\/strong>\u00a0Everything comes together in a single pot, making it perfect for busy nights.<\/li>\nCrazy Delicious!<\/strong>\u00a0If you love crack chicken pasta<\/a>, this soup has those same savory, ranch-seasoned flavors everyone goes crazy for.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nCrack Chicken & Rice Soup Ingredients <\/h3>\n<\/figure>\n\nCream Cheese:<\/strong> Use softened and cubed cream cheese so it melts evenly into the soup.<\/li>\nRice Alternative:<\/strong> You can use Orzo or cauliflower rice for a low-carb option. Note that the cooking time will be reduced to 8-12 minutes.<\/li>\nBacon:<\/strong> I love using pre-cooked bacon<\/a> because it\u2019s so quick and convenient.<\/li>\nChicken:<\/strong> Leftover rotisserie chicken is great for this recipe. Any pre-cooked chicken<\/a> will work.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Crack Chicken and Rice Soup<\/h2>\nIf you love my classic crack chicken soup<\/a>, you\u2019re going to adore this version with hearty rice added in. It\u2019s just as creamy, cheesy, and flavorful, but a little more filling thanks to the tender rice. <\/p>\n\nSaut\u00e9 Veggies:<\/strong> Heat a large pot<\/a> over medium-high heat and then melt\u00a0the butter. Add\u00a0diced yellow onion,\u00a0celery, and carrots\u00a0to the pot. Cook the vegetables until they are softened, about 5 minutes. Add\u00a0minced garlic\u00a0and cook for 1 minute.<\/li>\nStir:<\/strong> Add chicken broth<\/a>, dry ranch seasoning mix<\/a>, and\u00a0black pepper\u00a0to the pot and stir to combine.<\/li>\nSimmer:<\/strong> Bring to a boil, then stir in\u00a0uncooked long-grain white rice. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.<\/li>\nAdd:<\/strong> Add\u00a0cooked shredded chicken,\u00a0softened cream cheese,\u00a0shredded cheddar cheese, and\u00a0cooked bacon\u00a0to the pot. Cook and stir until the cheeses are melted and everything is combined. Serve crack chicken and rice soup warm.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/p>\n\n\nSlow Cooker & Instant Pot Instructions<\/h3>\nSlow Cooker<\/h4>\n\nSaut\u00e9 the veggies in the butter for 3-4 minutes.<\/li>\nAdd them to the slow cooker with the other ingredients, except for the cream cheese, shredded cheddar, and bacon. <\/li>\nCook on low for 3-4 hours. Add the cream cheese, shredded cheese, and cooked bacon during the last 30 minutes of cooking.<\/li>\n<\/ol>\nInstant Pot<\/h4>\n\nCook the veggies in the butter on saut\u00e9 mode for 3-4 minutes. <\/li>\nAdd the remaining ingredients except for the cream cheese, shredded cheddar, and bacon. <\/li>\nPressure cook on high for 8 minutes. Quick release, then stir in cream cheese, shredded cheddar, and cooked bacon.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nHeat a large pot over medium-high heat and melt 2 tablespoons butter<\/span>. Add 1 medium diced yellow onion<\/span>, 2 ribs diced celery<\/span>, and 2 large diced carrots<\/span> to the pot. Cook the vegetables until they are softened, about 5 minutes. Add 2 teaspoons minced garlic<\/span> and cook for 1 minute.<\/span><\/p>\n<\/li>\n\nAdd 8 cups chicken broth<\/span>, 1 (1-ounce) package dry ranch dressing<\/span>, and \u00bd teaspoon black pepper<\/span> to the pot and stir to combine.<\/span><\/p>\n<\/li>\n\n Bring to a boil, then stir in 1 cup uncooked long-grain white rice<\/span>. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.<\/span><\/p>\n<\/li>\n\nAdd 2 cups cooked shredded chicken<\/span>, 1 (8-ounce) package softened cream cheese<\/span>, 1 cup shredded cheddar cheese<\/span>, and 1 cup cooked bacon<\/span> to the pot. Cook and stir until the cheeses are melted and everything is combined.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Once your soup has cooled, you can store it in an airtight container in the fridge for up to 5 days.<\/li>\nFreeze: <\/strong>You can make this soup ahead of time and freeze it for later. Once it has cooled, place it in a ziplock bag and lay it flat. It will keep for up to 3 months.<\/li>\nReheat: <\/strong>Thaw frozen soup in the fridge overnight. Heat the soup on the stove or in the microwave until heated through. Add a splash of chicken broth or milk to the soup for added moisture, if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>561<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>34<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>17<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>127<\/span>mg<\/span><\/span>Sodium: <\/span>1828<\/span>mg<\/span><\/span>Potassium: <\/span>503<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>4916<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>220<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Delicious Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
If you love my classic crack chicken soup<\/a>, you\u2019re going to adore this version with hearty rice added in. It\u2019s just as creamy, cheesy, and flavorful, but a little more filling thanks to the tender rice. <\/p>\n\nSaut\u00e9 Veggies:<\/strong> Heat a large pot<\/a> over medium-high heat and then melt\u00a0the butter. Add\u00a0diced yellow onion,\u00a0celery, and carrots\u00a0to the pot. Cook the vegetables until they are softened, about 5 minutes. Add\u00a0minced garlic\u00a0and cook for 1 minute.<\/li>\nStir:<\/strong> Add chicken broth<\/a>, dry ranch seasoning mix<\/a>, and\u00a0black pepper\u00a0to the pot and stir to combine.<\/li>\nSimmer:<\/strong> Bring to a boil, then stir in\u00a0uncooked long-grain white rice. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.<\/li>\nAdd:<\/strong> Add\u00a0cooked shredded chicken,\u00a0softened cream cheese,\u00a0shredded cheddar cheese, and\u00a0cooked bacon\u00a0to the pot. Cook and stir until the cheeses are melted and everything is combined. Serve crack chicken and rice soup warm.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/p>\n\n\nSlow Cooker & Instant Pot Instructions<\/h3>\nSlow Cooker<\/h4>\n\nSaut\u00e9 the veggies in the butter for 3-4 minutes.<\/li>\nAdd them to the slow cooker with the other ingredients, except for the cream cheese, shredded cheddar, and bacon. <\/li>\nCook on low for 3-4 hours. Add the cream cheese, shredded cheese, and cooked bacon during the last 30 minutes of cooking.<\/li>\n<\/ol>\nInstant Pot<\/h4>\n\nCook the veggies in the butter on saut\u00e9 mode for 3-4 minutes. <\/li>\nAdd the remaining ingredients except for the cream cheese, shredded cheddar, and bacon. <\/li>\nPressure cook on high for 8 minutes. Quick release, then stir in cream cheese, shredded cheddar, and cooked bacon.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nHeat a large pot over medium-high heat and melt 2 tablespoons butter<\/span>. Add 1 medium diced yellow onion<\/span>, 2 ribs diced celery<\/span>, and 2 large diced carrots<\/span> to the pot. Cook the vegetables until they are softened, about 5 minutes. Add 2 teaspoons minced garlic<\/span> and cook for 1 minute.<\/span><\/p>\n<\/li>\n\nAdd 8 cups chicken broth<\/span>, 1 (1-ounce) package dry ranch dressing<\/span>, and \u00bd teaspoon black pepper<\/span> to the pot and stir to combine.<\/span><\/p>\n<\/li>\n\n Bring to a boil, then stir in 1 cup uncooked long-grain white rice<\/span>. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.<\/span><\/p>\n<\/li>\n\nAdd 2 cups cooked shredded chicken<\/span>, 1 (8-ounce) package softened cream cheese<\/span>, 1 cup shredded cheddar cheese<\/span>, and 1 cup cooked bacon<\/span> to the pot. Cook and stir until the cheeses are melted and everything is combined.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Once your soup has cooled, you can store it in an airtight container in the fridge for up to 5 days.<\/li>\nFreeze: <\/strong>You can make this soup ahead of time and freeze it for later. Once it has cooled, place it in a ziplock bag and lay it flat. It will keep for up to 3 months.<\/li>\nReheat: <\/strong>Thaw frozen soup in the fridge overnight. Heat the soup on the stove or in the microwave until heated through. Add a splash of chicken broth or milk to the soup for added moisture, if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>561<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>34<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>17<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>127<\/span>mg<\/span><\/span>Sodium: <\/span>1828<\/span>mg<\/span><\/span>Potassium: <\/span>503<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>4916<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>220<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Delicious Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nHeat a large pot over medium-high heat and melt 2 tablespoons butter<\/span>. Add 1 medium diced yellow onion<\/span>, 2 ribs diced celery<\/span>, and 2 large diced carrots<\/span> to the pot. Cook the vegetables until they are softened, about 5 minutes. Add 2 teaspoons minced garlic<\/span> and cook for 1 minute.<\/span><\/p>\n<\/li>\n\nAdd 8 cups chicken broth<\/span>, 1 (1-ounce) package dry ranch dressing<\/span>, and \u00bd teaspoon black pepper<\/span> to the pot and stir to combine.<\/span><\/p>\n<\/li>\n\n Bring to a boil, then stir in 1 cup uncooked long-grain white rice<\/span>. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.<\/span><\/p>\n<\/li>\n\nAdd 2 cups cooked shredded chicken<\/span>, 1 (8-ounce) package softened cream cheese<\/span>, 1 cup shredded cheddar cheese<\/span>, and 1 cup cooked bacon<\/span> to the pot. Cook and stir until the cheeses are melted and everything is combined.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Once your soup has cooled, you can store it in an airtight container in the fridge for up to 5 days.<\/li>\nFreeze: <\/strong>You can make this soup ahead of time and freeze it for later. Once it has cooled, place it in a ziplock bag and lay it flat. It will keep for up to 3 months.<\/li>\nReheat: <\/strong>Thaw frozen soup in the fridge overnight. Heat the soup on the stove or in the microwave until heated through. Add a splash of chicken broth or milk to the soup for added moisture, if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>561<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>34<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>17<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>127<\/span>mg<\/span><\/span>Sodium: <\/span>1828<\/span>mg<\/span><\/span>Potassium: <\/span>503<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>4916<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>220<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Delicious Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nHeat a large pot over medium-high heat and melt 2 tablespoons butter<\/span>. Add 1 medium diced yellow onion<\/span>, 2 ribs diced celery<\/span>, and 2 large diced carrots<\/span> to the pot. Cook the vegetables until they are softened, about 5 minutes. Add 2 teaspoons minced garlic<\/span> and cook for 1 minute.<\/span><\/p>\n<\/li>\n\nAdd 8 cups chicken broth<\/span>, 1 (1-ounce) package dry ranch dressing<\/span>, and \u00bd teaspoon black pepper<\/span> to the pot and stir to combine.<\/span><\/p>\n<\/li>\n\n Bring to a boil, then stir in 1 cup uncooked long-grain white rice<\/span>. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.<\/span><\/p>\n<\/li>\n\nAdd 2 cups cooked shredded chicken<\/span>, 1 (8-ounce) package softened cream cheese<\/span>, 1 cup shredded cheddar cheese<\/span>, and 1 cup cooked bacon<\/span> to the pot. Cook and stir until the cheeses are melted and everything is combined.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Once your soup has cooled, you can store it in an airtight container in the fridge for up to 5 days.<\/li>\nFreeze: <\/strong>You can make this soup ahead of time and freeze it for later. Once it has cooled, place it in a ziplock bag and lay it flat. It will keep for up to 3 months.<\/li>\nReheat: <\/strong>Thaw frozen soup in the fridge overnight. Heat the soup on the stove or in the microwave until heated through. Add a splash of chicken broth or milk to the soup for added moisture, if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>561<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>34<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>17<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>127<\/span>mg<\/span><\/span>Sodium: <\/span>1828<\/span>mg<\/span><\/span>Potassium: <\/span>503<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>4916<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>220<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Delicious Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Heat a large pot over medium-high heat and melt 2 tablespoons butter<\/span>. Add 1 medium diced yellow onion<\/span>, 2 ribs diced celery<\/span>, and 2 large diced carrots<\/span> to the pot. Cook the vegetables until they are softened, about 5 minutes. Add 2 teaspoons minced garlic<\/span> and cook for 1 minute.<\/span><\/p>\n<\/li>\n\nAdd 8 cups chicken broth<\/span>, 1 (1-ounce) package dry ranch dressing<\/span>, and \u00bd teaspoon black pepper<\/span> to the pot and stir to combine.<\/span><\/p>\n<\/li>\n\n Bring to a boil, then stir in 1 cup uncooked long-grain white rice<\/span>. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.<\/span><\/p>\n<\/li>\n\nAdd 2 cups cooked shredded chicken<\/span>, 1 (8-ounce) package softened cream cheese<\/span>, 1 cup shredded cheddar cheese<\/span>, and 1 cup cooked bacon<\/span> to the pot. Cook and stir until the cheeses are melted and everything is combined.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Once your soup has cooled, you can store it in an airtight container in the fridge for up to 5 days.<\/li>\nFreeze: <\/strong>You can make this soup ahead of time and freeze it for later. Once it has cooled, place it in a ziplock bag and lay it flat. It will keep for up to 3 months.<\/li>\nReheat: <\/strong>Thaw frozen soup in the fridge overnight. Heat the soup on the stove or in the microwave until heated through. Add a splash of chicken broth or milk to the soup for added moisture, if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>561<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>34<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>17<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>127<\/span>mg<\/span><\/span>Sodium: <\/span>1828<\/span>mg<\/span><\/span>Potassium: <\/span>503<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>4916<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>220<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Delicious Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add 8 cups chicken broth<\/span>, 1 (1-ounce) package dry ranch dressing<\/span>, and \u00bd teaspoon black pepper<\/span> to the pot and stir to combine.<\/span><\/p>\n<\/li>\n\n Bring to a boil, then stir in 1 cup uncooked long-grain white rice<\/span>. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.<\/span><\/p>\n<\/li>\n\nAdd 2 cups cooked shredded chicken<\/span>, 1 (8-ounce) package softened cream cheese<\/span>, 1 cup shredded cheddar cheese<\/span>, and 1 cup cooked bacon<\/span> to the pot. Cook and stir until the cheeses are melted and everything is combined.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Once your soup has cooled, you can store it in an airtight container in the fridge for up to 5 days.<\/li>\nFreeze: <\/strong>You can make this soup ahead of time and freeze it for later. Once it has cooled, place it in a ziplock bag and lay it flat. It will keep for up to 3 months.<\/li>\nReheat: <\/strong>Thaw frozen soup in the fridge overnight. Heat the soup on the stove or in the microwave until heated through. Add a splash of chicken broth or milk to the soup for added moisture, if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>561<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>34<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>17<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>127<\/span>mg<\/span><\/span>Sodium: <\/span>1828<\/span>mg<\/span><\/span>Potassium: <\/span>503<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>4916<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>220<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Delicious Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Bring to a boil, then stir in 1 cup uncooked long-grain white rice<\/span>. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.<\/span><\/p>\n<\/li>\n\nAdd 2 cups cooked shredded chicken<\/span>, 1 (8-ounce) package softened cream cheese<\/span>, 1 cup shredded cheddar cheese<\/span>, and 1 cup cooked bacon<\/span> to the pot. Cook and stir until the cheeses are melted and everything is combined.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Once your soup has cooled, you can store it in an airtight container in the fridge for up to 5 days.<\/li>\nFreeze: <\/strong>You can make this soup ahead of time and freeze it for later. Once it has cooled, place it in a ziplock bag and lay it flat. It will keep for up to 3 months.<\/li>\nReheat: <\/strong>Thaw frozen soup in the fridge overnight. Heat the soup on the stove or in the microwave until heated through. Add a splash of chicken broth or milk to the soup for added moisture, if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>561<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>34<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>17<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>127<\/span>mg<\/span><\/span>Sodium: <\/span>1828<\/span>mg<\/span><\/span>Potassium: <\/span>503<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>4916<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>220<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Delicious Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add 2 cups cooked shredded chicken<\/span>, 1 (8-ounce) package softened cream cheese<\/span>, 1 cup shredded cheddar cheese<\/span>, and 1 cup cooked bacon<\/span> to the pot. Cook and stir until the cheeses are melted and everything is combined.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Reheating Instructions<\/strong><\/span><\/p>\n\nRefrigerate:<\/strong> Once your soup has cooled, you can store it in an airtight container in the fridge for up to 5 days.<\/li>\nFreeze: <\/strong>You can make this soup ahead of time and freeze it for later. Once it has cooled, place it in a ziplock bag and lay it flat. It will keep for up to 3 months.<\/li>\nReheat: <\/strong>Thaw frozen soup in the fridge overnight. Heat the soup on the stove or in the microwave until heated through. Add a splash of chicken broth or milk to the soup for added moisture, if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>561<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>34<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>17<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>127<\/span>mg<\/span><\/span>Sodium: <\/span>1828<\/span>mg<\/span><\/span>Potassium: <\/span>503<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>4916<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>220<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Delicious Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>561<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>34<\/span>g<\/span><\/span>Protein: <\/span>30<\/span>g<\/span><\/span>Fat: <\/span>34<\/span>g<\/span><\/span>Saturated Fat: <\/span>17<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>10<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>127<\/span>mg<\/span><\/span>Sodium: <\/span>1828<\/span>mg<\/span><\/span>Potassium: <\/span>503<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>5<\/span>g<\/span><\/span>Vitamin A: <\/span>4916<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>220<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Delicious Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Delicious Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/crack-chicken-soup-2-2.jpg\"\/)
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<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/IngredientsWithLabelsCrackChickenandRiceSoup-1200x800.png\"\/ "\\"Stop")
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<\/figure>\n![\"Broth](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/CrackChickenandRiceSoup-1-1200x800.jpg\"\/ "\\"Stop")
![\"Broth](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/CrackChickenandRiceSoup-1-1200x800.jpg\" "\\"Stop")
<\/figure>\n![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/CrackChickenandRiceSoup-2-2-1200x830.jpg\"\/ "\\"Stop")
![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/CrackChickenandRiceSoup-2-2-1200x830.jpg\" "\\"Stop")
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