Crack Chicken and Rice Soup

Indulge in the comforting flavors of Crack Chicken and Rice Soup, a creamy delight that warms the soul with tender chicken, hearty rice, and vibrant vegetables. This easy-to-follow recipe not only satisfies your cravings but also nourishes your body with wholesome ingredients. Perfect for chilly evenings, this soup is sure to become a family favorite. Click to explore the full recipe and create a delicious bowl of comfort for your loved ones!

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Ingredients

1 pound boneless, skinless chicken thighs

1 cup rice (jasmine or basmati)

6 cups chicken broth

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, sliced

2 celery sticks, sliced

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 tablespoon ranch seasoning mix

1 cup cream cheese, cubed

1 cup frozen peas

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Stir in the minced garlic, sliced carrots, and celery. Cook for an additional 5 minutes, allowing the vegetables to soften.

Add the chicken thighs to the pot, followed by the chicken broth, dried thyme, smoked paprika, ranch seasoning, and salt and pepper. Bring to a boil.

Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the chicken is fully cooked.

Remove the chicken thighs from the pot, and shred them using two forks. Return the shredded chicken to the pot.

Stir in the rice and cook for an additional 15 minutes, or until the rice is tender.

Add the cream cheese cubes and frozen peas, stirring until the cream cheese is melted and fully incorporated into the soup.

Taste and adjust seasoning with more salt and pepper if desired.

Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes | Total Time: 55 minutes | Servings: 6