Crack Chicken Rice Soup
This creamy and comforting crack chicken rice soup is loaded with tender chicken, rice, and cheese, making it the perfect weeknight meal.
Ingredients
Main Ingredients
- 1 lb cooked chicken, shredded Leftover rotisserie or baked chicken works great.
- 1 cup rice Any white rice works; adjust cooking time for brown rice.
- 4 cups chicken broth
- 1 cup cream cheese Cut into chunks for faster melting.
- 1 cup shredded cheddar cheese
- 1 cup frozen peas and carrots No need to thaw.
- 1 one onion, chopped
- 2 cloves garlic, minced
- to taste Salt and pepper
- 1 teaspoon dried thyme
- 1 teaspoon parsley
Instructions
Preparation
- In a large pot, sauté the chopped onion and minced garlic in a little oil or butter over medium heat until soft and fragrant, about 3-5 minutes.
- Add the shredded chicken, chicken broth, and rice to the pot and stir well, scraping up any browned bits from the bottom.
- Bring the mixture to a gentle boil.
Cooking
- Once boiling, reduce the heat to low and let it simmer until the rice is cooked, about 15-20 minutes, stirring occasionally.
- If the soup is too thick, add more broth or water as needed.
- When the rice is tender, stir in the cream cheese and cheddar until melted and combined, creating a creamy texture.
- Add in the frozen peas and carrots, and season with salt, pepper, thyme, and parsley, adjusting to taste.
Serving
- Serve hot in bowls, optionally garnished with extra cheddar and parsley, alongside crusty bread or a salad.
Notes
Store leftovers in the fridge for 3-4 days or freeze without rice for better texture. Reheat on the stove, adding broth or water as needed. Adapt with extra veggies or different cheeses as desired.