Description
Crack Chicken & Rice Soup is a rich and creamy dish that combines tender chicken, rice, and vegetables in a flavorful broth.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup uncooked white rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ranch seasoning mix
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil
- Fresh parsley, for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent.
- Add the chicken breasts to the pot. Cook for about 5-7 minutes on each side until they are browned but not fully cooked.
- Pour in the chicken broth and add the uncooked rice. Bring the mixture to a boil.
- Stir in the ranch seasoning mix, salt, pepper, and paprika. Mix well to incorporate the flavors.
- Reduce the heat and let the soup simmer for about 20 minutes or until the rice is tender and the chicken is cooked through.
- Remove the chicken breasts from the pot. Shred the chicken using two forks and return it to the soup.
- Stir in the heavy cream and frozen mixed vegetables. Allow the soup to simmer for an additional 5-10 minutes to heat the vegetables and meld the flavors.
- Taste the soup and adjust the seasoning if needed, adding more salt or pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- You can use rotisserie chicken for a quicker preparation.
- Feel free to customize the vegetables to your liking.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg