Description
A comforting and hearty soup made with chicken, rice, and creamy flavors, perfect for cold days.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced (approximately 1 cup)
- 2 large carrots, diced into ¼-inch pieces (approximately 1 cup)
- 2 ribs celery, diced into ¼-inch pieces (approximately 1 cup)
- 2 teaspoons garlic, minced
- 1 packet (1 ounce / 3 tablespoons) dry ranch seasoning mix
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon pepper
- 6 cups (48 ounces) chicken broth
- 1 cup (185 g) long-grain white rice, uncooked
- 2 cups (280 g) rotisserie chicken, shredded and cubed
- 4 ounces (½ package) cream cheese, softened
- fresh parsley, for garnish
Instructions
- To a large pot or Dutch oven over medium heat, add olive oil and butter.
- Once butter is melted, add onion, carrots, and celery. Cook until softened, stirring occasionally (about 8-10 minutes). Add garlic and cook 1 more minute.
- Add ranch seasoning, basil, salt, oregano, and pepper. Stir to combine.
- Add chicken broth and bring mixture to a boil.
- Reduce heat to medium-low. Add rice. Stir to combine.
- Simmer for 20-25 minutes, or until the rice is cooked through and tender. Then, add the diced chicken and cream cheese, stirring until the cream cheese is completely melted and combined.
- Serve immediately, garnished with fresh parsley.
Notes
- Feel free to adjust the vegetables to your liking.
- This soup can be stored in the refrigerator for up to 3 days.
- For a spicy kick, add red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg