Crack Chicken and Rice Soup


  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup uncooked white rice
  • 1 cup milk
  • 2 cups shredded cheddar cheese
  • 2 tablespoons ranch dressing mix
  • Salt and pepper to taste
  • Chopped fresh parsley, for garnish (optional)


  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 aside.
  2. In the same pot, add the onion and garlic and cook until the onion is translucent.
  3. Stir in the flour until it is well combined and cook for 1 minute.
  4. 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.
  5. Stir in the cooked chicken, cheese, and ranch dressing mix until the cheese is melted.
  6. Season with salt and pepper to taste.
  7. Garnish with fresh parsley, if desired, and serve hot.

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Soup Recipes

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