Crack Chicken and Rice Soup

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There’s something so comforting about a warm, creamy bowl of Crack Chicken and Rice Soup, especially on chilly nights or busy weekdays when you just want an easy, satisfying meal. This soup brings together tender chicken, soft rice, and rich, cozy flavors in the most irresistible way.

I love this recipe because it feels indulgent but comes together with simple ingredients and minimal effort. Whether you’re cooking for your family or meal-prepping for the week, Crack Chicken and Rice Soup delivers big comfort with every spoonful.

It’s the kind of soup that makes everyone ask for seconds, and yes… it’s just as addictive as the name promises.

Creamy crack chicken and rice soup with shredded chicken, carrots, bacon, and pepper in a white bowl

More Soup Recipes

INGREDIENTS

2 tablespoons butter (28 g)
1 medium yellow onion, diced (about 1 cup / 150 g)
2 celery ribs, diced (about 1 cup / 100 g)
2 large carrots, diced (about 1 cup / 130 g)
2 teaspoons minced garlic (about 2 cloves / 6 g)
8 cups chicken broth (1.9 liters)
1 packet (1 oz) dry ranch seasoning (28 g)
½ teaspoon black pepper (1 g)
1 cup uncooked long-grain white rice (185 g)
2 cups cooked chicken, shredded (about 300 g)
1 block cream cheese, softened and cubed (8 oz) (225 g)
1 cup shredded cheddar cheese (110 g)
1 cup cooked bacon, crumbled (about 150 g)

INSTRUCTIONS

Melt the butter in a large pot or Dutch oven over medium-high heat. Once the butter melts, add the diced onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
Add the garlic and stir constantly for 1 minute, just until fragrant. Do not let it burn.
Pour in the chicken broth, then add the dry ranch seasoning and black pepper. Stir well and bring the soup to a gentle boil.
Stir in the uncooked rice, reduce the heat to medium-low, and let the soup simmer for 20–25 minutes, stirring occasionally, until the rice is tender and fully cooked.
Add the cooked chicken, softened cream cheese, shredded cheddar cheese, and crumbled bacon. Stir gently until the cheeses melt completely and the soup turns rich and creamy.
Taste and adjust seasoning if needed, then remove the pot from the heat. Serve the soup warm and creamy.

TIPS & VARIATIONS

Soften the cream cheese first so it melts smoothly into the soup without lumps. Let it sit at room temperature for 20–30 minutes before adding.
Use rotisserie chicken to save time and add extra flavor to your Crack Chicken and Rice Soup.
Stir occasionally while the rice cooks to prevent it from sticking to the bottom of the pot.
Make it lighter by using reduced-fat cream cheese and sharp cheddar for strong flavor with less cheese.
Add heat with a pinch of crushed red pepper flakes or a few dashes of hot sauce.
Swap the rice with cooked brown rice or jasmine rice, but adjust the cooking time as needed.
For a thicker soup, add an extra 2 oz (55 g) of cream cheese or reduce the broth slightly.
For a thinner soup, stir in additional chicken broth, ½ cup (120 ml) at a time.

SERVING IDEAS

Serve Crack Chicken and Rice Soup hot with a sprinkle of extra bacon and shredded cheddar on top for a cozy, loaded finish.
Pair it with warm crusty bread, dinner rolls, or garlic bread to soak up every creamy spoonful.
Add a simple green salad or steamed broccoli on the side to balance the richness.
For a comfort-food dinner, serve this soup with buttery biscuits or cornbread.
This soup works beautifully for weeknight dinners, meal prep, or casual family gatherings.
When serving for guests, garnish with chopped green onions or fresh parsley for a fresh pop of color.

Crack chicken and rice soup served in a white bowl with bacon, carrots, and bread on the side

FAQs

Can I store Crack Chicken and Rice Soup in the fridge?

Yes! Store Crack Chicken and Rice Soup in an airtight container in the refrigerator for up to 3–4 days. The soup will thicken as it sits.

Can I freeze this soup?

You can freeze it, but keep in mind that soups with rice and cream cheese may change texture slightly. For best results, freeze for up to 2 months and stir well after reheating.

How do I reheat leftovers?

Reheat the soup gently on the stovetop over medium-low heat or in the microwave. Add extra chicken broth, ¼–½ cup (60–120 ml), to loosen it if needed.

Can I use leftover or rotisserie chicken?

Absolutely. Rotisserie chicken works perfectly and saves time while adding great flavor.

What rice works best for this recipe?

Long-grain white rice works best because it stays tender without becoming mushy. Avoid instant rice, as it can overcook quickly.

Why did my soup get too thick?

Rice continues to absorb liquid as it sits. Simply stir in more chicken broth until you reach your desired consistency.

Recipe

Yield: 6 servings

This creamy Crack Chicken and Rice Soup is cozy, comforting, and packed with tender chicken, fluffy rice, cheese, and bacon. An easy one-pot meal everyone loves.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

2 tablespoons butter (28 g)
1 medium yellow onion, diced (about 1 cup / 150 g)
2 celery ribs, diced (about 1 cup / 100 g)
2 large carrots, diced (about 1 cup / 130 g)
2 teaspoons minced garlic (about 2 cloves / 6 g)
8 cups chicken broth (1.9 liters)
1 packet (1 oz) dry ranch seasoning (28 g)
½ teaspoon black pepper (1 g)
1 cup uncooked long-grain white rice (185 g)
2 cups cooked chicken, shredded (about 300 g)
1 block cream cheese, softened and cubed (8 oz / 225 g)
1 cup shredded cheddar cheese (110 g)
1 cup cooked bacon, crumbled (about 150 g)

Instructions

Melt the butter in a large pot over medium-high heat. Add the onion, celery, and carrots, and cook for about 5 minutes, stirring occasionally, until softened.
Add the garlic and cook for 1 minute, stirring constantly, until fragrant.
Pour in the chicken broth and stir in the ranch seasoning and black pepper. Bring the soup to a gentle boil.
Add the uncooked rice, reduce the heat to medium-low, and simmer for 20–25 minutes, stirring occasionally, until the rice is tender.
Stir in the shredded chicken, cream cheese, cheddar cheese, and bacon. Continue stirring until the cheeses melt completely and the soup becomes creamy.
Remove from the heat and serve warm.

Notes

The soup thickens as it cools. Add extra chicken broth, ¼–½ cup (60–120 ml), when reheating if needed.

Softened cream cheese blends more smoothly into the soup.

Rotisserie chicken works perfectly in this recipe.

Nutrition Information:

Yield: 6 Serving Size: 1 bowl (about 1½ cups)
Amount Per Serving: Calories: 480

Nutrition information is estimated and may vary based on ingredients used.

I hope you love this Crack Chicken and Rice Soup as much as I do. It’s creamy, cozy, and one of those recipes that instantly feels like comfort in a bowl. Perfect for busy weeknights, chilly evenings, or anytime you’re craving something warm and satisfying.

If you try this recipe, don’t forget to save it to Pinterest so you can make it again later, and feel free to share it with family and friends who love easy comfort food. I’d also love to hear how it turned out for you, so leave a comment and let me know if you added your own twist.

Happy cooking and cozy spoonfuls 🥣✨