There’s a particular kind of comfort that comes from the moment you lift the lid off a steaming pot and the kitchen fills with warm, savory aroma—rich chicken, tangy ranch notes, and a whisper of buttered rice. Crack Chicken and Rice Soup delivers that instant cozy hug: silky broth, tender shredded chicken, and fluffy rice that soaks up just enough creaminess to make every spoonful addictive. Each bite is a balance of creamy, savory, and gently herbed flavors, with textures ranging from silky stock to melt-in-your-mouth chicken and tender rice.
This soup is perfect for cool evenings when you want something satisfying without fuss, for casual family dinners, or for bringing to a potluck where comfort food reigns supreme. It also shines as a restorative meal when you’re under the weather—simple, nourishing, and gentle on the stomach. If you enjoy creamy, chicken-forward dishes, you might also like this take on butter chicken with coriander rice and naan; it shares that same soul-warming quality and layered flavor profile: butter chicken with coriander rice and naan.
At a glance, this recipe is approachable, forgiving, and built to please both picky eaters and food lovers who crave bold comfort.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: 6
- Difficulty Level: Easy — great for cooks of all skill levels
Nutrition Highlights
Estimated nutrition per serving (recipe yields 6 servings). These estimates were calculated using USDA FoodData Central values for ingredients and typical product labels; final values will vary by brand (especially broth, ranch seasoning, and rotisserie chicken). For context on sodium and daily intake recommendations, consult guidance from the Mayo Clinic or CDC.
- Calories: ~335 kcal
- Protein: ~19 g
- Carbohydrates: ~30 g
- Fat: ~13 g
- Saturated Fat: ~6 g
- Fiber: ~1.5 g
- Sodium: ~820 mg (varies widely; can be higher with regular chicken broth and standard ranch packets)
Notes on accuracy and health: these are approximations to guide meal planning. Using low-sodium chicken broth, reduced-sodium ranch seasoning, and skinless chicken will meaningfully reduce sodium and fat. Sources: USDA FoodData Central (ingredient nutrient profiles) and Mayo Clinic guidance on sodium intake for adults.
Flavor & Texture Highlights
What makes this Crack Chicken and Rice Soup sing is the marriage of creamy tang from the cream cheese and ranch seasoning with the savory backbone of chicken broth and rotisserie chicken. The rice swells and softens, adding comforting body and slightly chewy texture, while the softened mirepoix (onion, carrot, celery) provides subtle sweetness and gentle bite. It’s a texture-forward bowl—silky broth, tender meat, and just-soft rice—balanced by the bright finish of chopped parsley or a squeeze of lemon if you like a touch of freshness.
This recipe is ideal when you want something that feels indulgent without being fussy, or when you need a pot of something family-friendly that’s ready in under an hour.
Cooking Directions
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 ribs celery, diced
- 2 teaspoons garlic, minced
- 1 packet dry ranch seasoning mix
- 6 cups chicken broth
- 1 cup long-grain white rice, uncooked
- 2 cups rotisserie chicken, shredded
- 4 ounces cream cheese, softened
- Optional garnish: chopped fresh parsley, cracked black pepper, shredded cheddar
Optional ingredients and substitutions
- Swap the rice for 1 cup quick-cooking rice (reduce simmer time) or 1 cup cooked brown rice (add near the end to warm through) for a heartier fiber boost.
- Use low-sodium chicken broth and reduced-sodium ranch mix to cut sodium.
- For richness without dairy, substitute 1 cup canned full-fat coconut milk for the cream cheese (flavor will change—omit ranch if you want a different profile).
- Make it gluten-free by ensuring the ranch seasoning is certified gluten-free.
- For a lighter version, use 1 cup low-fat cream cheese or Neufchâtel.
Step-by-step instructions
- Heat the fat: In a large pot or Dutch oven, warm 1 tablespoon extra virgin olive oil and 1 tablespoon unsalted butter over medium heat until the butter is melted and shimmering.
- Sauté the aromatics: Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until vegetables are softened and beginning to color, about 8–10 minutes.
- Add garlic: Stir in 2 teaspoons minced garlic and cook for 30–60 seconds until fragrant—do not let it brown.
- Season: Sprinkle in the 1 packet dry ranch seasoning mix and stir to coat the vegetables for 30 seconds. This blooms the seasoning and deepens the flavor.
- Add broth and rice: Pour in 6 cups chicken broth and bring to a boil. Once boiling, stir in 1 cup uncooked long-grain white rice.
- Simmer rice: Reduce heat to medium-low and simmer gently until the rice is tender, about 20–25 minutes. Stir occasionally to prevent rice from sticking to the bottom.
- Finish with chicken and cream cheese: Stir in 2 cups shredded rotisserie chicken and 4 ounces softened cream cheese. Continue stirring until the cream cheese is fully melted and incorporated and the chicken is heated through, about 3–5 minutes.
- Adjust seasoning and serve: Taste and adjust with salt and pepper if needed (remember rotisserie chicken and ranch can add salt). Ladle into bowls and garnish with chopped fresh parsley or a sprinkle of cheddar if desired. Serve immediately.
Practical tips
- Avoid over-stirring once rice is added—stir occasionally to prevent sticking, but constant stirring can break rice grains and make the soup gummy.
- Check rice doneness at 18 minutes; rice can vary by brand. If the soup thickens too much, add a half-cup of broth or water to reach your desired consistency.
- If the cream cheese lumps, temper it by whisking a few tablespoons of hot broth into the cream cheese in a separate bowl until smooth, then stir back into the pot.
Ways to Enjoy
- Ladle the soup into deep bowls and top with chopped fresh parsley and cracked black pepper for a classic presentation.
- Add a knob of butter or a drizzle of extra virgin olive oil per bowl for extra gloss and richness.
- Serve with crusty bread, buttery dinner rolls, or oyster crackers for dipping.
- Pair with a simple green salad and a light white wine for an elevated weeknight dinner.
- For an all-day cozy meal, pair a small bowl with tea or coffee for brunch-style comfort.
You can find another one-pan, creamy chicken-and-rice idea that leans more towards a skillet and bright salsa verde flavors here: creamy salsa verde chicken and rice skillet.
Storage Instructions
- Room temperature: Do not leave soup at room temperature for more than 2 hours total (per food safety guidelines).
- Refrigeration: Store cooled soup in airtight containers for up to 3–4 days. Reheat to 165°F (74°C) before serving.
- Freezer: This soup can be frozen for up to 3 months. To freeze, cool completely, portion into freezer-safe containers or bags (leave headspace for expansion), and label with date. Thaw overnight in the refrigerator and reheat gently on the stove; you may need to add a splash of broth to restore texture.
Note: Rice can absorb liquid when frozen and thawed; you may notice the texture of rice soften further. If preferred, freeze the soup without rice and add freshly cooked rice when reheating.
Chef’s Advice
- Use high-quality, low-sodium chicken broth if you want full flavor without excess salt—the broth is the backbone of the soup.
- For the best texture, use long-grain white rice; it keeps its shape and gives a pleasing bite. If using quick-cook rice, shorten the simmer time to avoid mushiness.
- Shred the chicken into bite-sized pieces rather than chopping—bigger shreds feel more luxurious and retain juiciness.
- Warm the cream cheese slightly (room temperature or a quick 15-second burst in the microwave) so it incorporates smoothly.
- Finish with acid: a squeeze of lemon or a splash of white wine vinegar brightens the richness and lifts the whole bowl.
Creative Twists
- Low-carb version: Replace the rice with 2 cups cauliflower rice. Add cauliflower rice during the last 5 minutes of simmering or sauté separately and stir in at the end.
- Southwest chipotle: Swap the ranch packet for 1–2 teaspoons chipotle in adobo (minced) and add a cup of corn and a diced red bell pepper for smoky heat and color. Top with cilantro and a squeeze of lime.
- Vegan / Dairy-free: Use shredded, seasoned roasted jackfruit or canned chickpeas instead of chicken, swap cream cheese for 1 cup full-fat coconut milk (or a dairy-free cream cheese), and use vegetable broth. Adjust seasonings to taste.
- Cheesy baked finish: Transfer the soup to an ovenproof dish, top with shredded cheddar, and broil for 2–3 minutes until bubbly and golden for a gratin-style twist.
Recipe Q&A
Q: Can I use pre-cooked leftover chicken instead of rotisserie chicken?
A: Yes — any cooked, shredded chicken works. Adjust saltiness if your chicken was seasoned.
Q: My rice is still slightly firm after 25 minutes. What should I do?
A: Continue simmering, checking every 3–4 minutes. Add 1/4–1/2 cup additional broth or water if the pot is drying out.
Q: How can I reduce sodium without sacrificing flavor?
A: Use low-sodium chicken broth, reduced-sodium ranch seasoning, and rinse canned or packaged rotisserie-style chicken if it’s particularly salty. Fresh herbs, lemon, and a splash of cider vinegar can enhance flavor without salt.
Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. For slow cooker: sauté aromatics first, then combine all ingredients except rice and cream cheese; add rice during the last 45–60 minutes on low. For Instant Pot: use the Manual setting for 6–8 minutes (pressure cook), then quick-release and stir in cream cheese; if rice isn’t tender, simmer on sauté until done.
Q: What should I do if the soup becomes too thick after refrigeration?
A: Thin it with warm broth or water while reheating and adjust seasoning.
Conclusion
This Crack Chicken and Rice Soup is a weeknight hero—simple to make, deeply comforting, and endlessly adaptable. Whether you’re feeding a crowd or savoring a solo bowl, the creamy tang of ranch, the richness of cream cheese, and the wholesome heartiness of rice make this an enduring favorite. If you want another take on crack-style chicken in a homestyle soup format, check this version for inspiration: Crack Chicken and Rice Soup – I Am Homesteader. For a different angle—same comforting vibes but a skillet-packed method—take a look at this recipe: Crack Chicken and Rice Soup – The Recipe Critic.
If you try this recipe, leave a comment with your favorite twist and share a photo—I love seeing how readers make it their own.
Print
Crack Chicken and Rice Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: None specified
Description
This comforting soup features tender chicken, creamy ranch flavors, and fluffy rice, perfect for cozy evenings and gatherings.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 ribs celery, diced
- 2 teaspoons garlic, minced
- 1 packet dry ranch seasoning mix
- 6 cups chicken broth
- 1 cup long-grain white rice, uncooked
- 2 cups rotisserie chicken, shredded
- 4 ounces cream cheese, softened
- Optional garnish: chopped fresh parsley, cracked black pepper, shredded cheddar
Instructions
- In a large pot, warm olive oil and butter over medium heat until melted.
- Add diced onion, carrots, and celery, sautéing until softened, about 8–10 minutes.
- Stir in minced garlic and cook until fragrant, about 30–60 seconds.
- Add ranch seasoning and stir for 30 seconds to bloom the flavors.
- Pour in chicken broth and bring to a boil.
- Stir in uncooked long-grain rice and reduce to medium-low heat, simmering for about 20–25 minutes until rice is tender.
- Stir in shredded chicken and cream cheese until melted and heated through, about 3–5 minutes.
- Adjust seasoning with salt and pepper as needed, and serve garnished with parsley or cheddar.
Notes
For a lower sodium version, use low-sodium chicken broth and ranch seasoning. This soup can be frozen for up to 3 months without the rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 2g
- Sodium: 820mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 19g
- Cholesterol: 50mg
