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Crack Chicken and Rice Soup
Crack Chicken and Rice Soup

Crack Chicken and Rice Soup
Crack Chicken and Rice Soup
Source
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    lb
     boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1
    item
     onion, diced
  • 1
    clove
     garlic, minced
  • 60
    ml
     all-purpose flour
  • 960
    ml
     chicken broth
  • 240
    ml
     uncooked white rice
  • 240
    ml
     milk
  • 480
    ml
     shredded cheddar cheese
  • 2
    tbsp
     ranch dressing mix
  • 1
    item
     salt and pepper to taste
  • 1
    item
     chopped fresh parsley, for garnish (optional)
Crack Chicken and Rice Soup
Instructions:
  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and cook until it is no longer pink. Remove the chicken from the pot and set it aside.
  2. In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent, about 5-7 minutes.
  3. Stir in the flour until it is well combined, and cook for 1 minute to remove the raw flour taste.
  4. Add Liquids and Rice: Add the chicken broth, uncooked rice, and milk to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer until the rice is tender, about 20 minutes.
  5. Combine Chicken and Cheese: Stir in the cooked chicken, shredded cheddar cheese, and ranch dressing mix until the cheese is melted and the soup is creamy.
  6. Season the soup with salt and pepper to taste.
  7. Garnish with chopped fresh parsley, if desired, and serve hot.
  8. Enjoy this creamy and comforting cheesy chicken and rice soup!
  9. Add the chicken broth, rice, and milk to the pot. Bring to a boil, then reduce the heat to low and simmer until the rice is tender, about 20 minutes.
  10. Season with salt and pepper to taste.
  11. In the same pot, add the onion and garlic and cook until the onion is translucent.
  12. Stir in the cooked chicken, cheese, and ranch dressing mix until the cheese is melted.
  13. Garnish with fresh parsley, if desired, and serve hot.
  • 2
    tbsp
     olive oil
  • 1
    lb
     boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1
    item
     onion, diced
  • 1
    clove
     garlic, minced
  • 60
    ml
     all-purpose flour
  • 960
    ml
     chicken broth
  • 240
    ml
     uncooked white rice
  • 240
    ml
     milk
  • 480
    ml
     shredded cheddar cheese
  • 2
    tbsp
     ranch dressing mix
  • 1
    item
     salt and pepper to taste
  • 1
    item
     chopped fresh parsley, for garnish (optional)
1
Servings
0

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and cook until it is no longer pink. Remove the chicken from the pot and set it aside.

In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent, about 5-7 minutes.

Stir in the flour until it is well combined, and cook for 1 minute to remove the raw flour taste.

Add Liquids and Rice: Add the chicken broth, uncooked rice, and milk to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer until the rice is tender, about 20 minutes.

Combine Chicken and Cheese: Stir in the cooked chicken, shredded cheddar cheese, and ranch dressing mix until the cheese is melted and the soup is creamy.

Season the soup with salt and pepper to taste.

Garnish with chopped fresh parsley, if desired, and serve hot.

Enjoy this creamy and comforting cheesy chicken and rice soup!

Add the chicken broth, rice, and milk to the pot. Bring to a boil, then reduce the heat to low and simmer until the rice is tender, about 20 minutes.

Season with salt and pepper to taste.

In the same pot, add the onion and garlic and cook until the onion is translucent.

Stir in the cooked chicken, cheese, and ranch dressing mix until the cheese is melted.

Garnish with fresh parsley, if desired, and serve hot.

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