Crack Chicken Wild Rice Soup
A comforting and creamy soup featuring tender chicken, wild rice, and rich flavors, perfect for chilly days.
Ingredients
For the Soup Base
- 1 tablespoon extra virgin olive oil For sautéing
- 1 tablespoon unsalted butter For richness
- 1 medium yellow onion, diced About 1 cup
- 2 large carrots, diced In ¼-inch pieces, about 1 cup
- 2 ribs celery, diced In ¼-inch pieces, about 1 cup
- 2 teaspoons minced garlic
For Seasoning
- 1 ounce dry ranch seasoning mix About 3 tablespoons
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
For the Soup
- 6 cups chicken broth
- 1 cup long-grain white rice, uncooked
- 2 cups rotisserie chicken, shredded and cubed
- 4 ounces cream cheese, softened About ½ package
- Fresh parsley for garnish Optional, for serving
Instructions
Preparation
- In a large pot or Dutch oven over medium heat, add the olive oil and butter.
- Once the butter has melted, toss in the diced onion, carrots, and celery. Cook for about 8-10 minutes, stirring occasionally until softened.
- Add the minced garlic and cook for one additional minute.
- Stir in the ranch seasoning, basil, salt, oregano, and black pepper.
Cooking the Soup
- Pour in the chicken broth and bring to a brisk boil.
- Once boiling, reduce heat to medium-low and add the uncooked long-grain rice.
- Let it simmer for 20-25 minutes, checking until the rice is tender.
- Add the shredded rotisserie chicken and softened cream cheese, stirring until fully blended.
Serving
- Ladle the soup into bowls and garnish with fresh parsley.
Notes
For thickening, reduce the broth or add more cream cheese. Adjust cooking times if using different types of rice. Can be made ahead and stored in the refrigerator for up to 4 days.