And it’s only five steps to make!
While chicken and rice are a time-tested duo that might go under-appreciated sometimes due to their ubiquity, we’ve got a soup for you today that will knock your socks off. Not just any chicken and rice soup, this is our “crack†chicken and rice soup. Of course, there’s nothing illicit in this bad boy, but one bite really does get people hooked and then we end up with numerous requests to make this, whether it’s for a weeknight, family dinner or for when we’re having people over. There’s something simultaneously homey about it, but still so tasty that it gets people questioning why their versions never end up quite as good. Well we’re spilling all our secrets today, so grab a pencil and get ready to jot this down.
Serves 8
30 minutes
INGREDIENTS
3 cups cooked chicken, shredded
6 cups low-sodium chicken broth
2 carrots, peeled and diced
2 ribs celery, diced
1 onion, finely chopped
1/2 teaspoon garlic powder
1 (1.0 oz.) package dry ranch seasoning mix
1 (10.75 oz.) can condensed cheddar cheese or cream of chicken soup
2/3 cup uncooked white rice
1 1/2 teaspoons Italian seasoning
1/2 teaspoon paprika
real bacon bits, garnish, optional
2 tablespoons extra-virgin olive oil
kosher salt and freshly ground pepper, to taste
PREPARATION
Heat olive oil in a large stock pot or Dutch oven over medium-high heat and sauté onion, carrot and celery for 8-10 minutes, or until softened.
Season with salt and pepper, Italian seasoning, ranch seasoning and paprika.
Add garlic and cook for another 1-2 minutes, or until fragrant, then stir in chicken broth and condensed soup.
Stir in chicken and rice, then bring to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes, or until rice is fully cooked.
Add bacon bits, then taste and adjust seasoning, if desired. Serve hot.
