Ingredients
Scale
- 1 tablespoon extra-virgin olive oil 🫒
- 1 tablespoon unsalted butter 🧈
- 1 medium yellow onion, diced (about 1 cup) 🧅
- 2 large carrots, diced into 1/4-inch pieces (about 1 cup) 🥕
- 2 ribs celery, diced into 1/4-inch pieces (about 1 cup) 🌿
- 2 teaspoons garlic, minced 🧄
- 1 packet (1 oz / 3 tablespoons) dry ranch seasoning mix 🧂
- 1 teaspoon dried basil 🌿
- 1 teaspoon kosher salt 🧂
- 1/2 teaspoon dried oregano 🌿
- 1/4 teaspoon black pepper ⚫
- 6 cups (48 ounces) chicken broth 🍲
- 1 cup (185 g) long-grain white rice, uncooked 🍚
- 2 cups (about 280 g) rotisserie chicken, shredded and cubed 🍗
- 4 ounces (1/2 package) cream cheese, softened 🧀
- Fresh parsley, for garnish 🌿
Instructions
- Heat a large pot or Dutch oven over medium heat and add the olive oil and butter.
- Once the butter has melted, add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8–10 minutes.
- Add the minced garlic and cook 1 more minute until fragrant.
- Stir in the dry ranch seasoning, dried basil, kosher salt, dried oregano, and black pepper until evenly combined.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce heat to medium-low and add the uncooked rice. Stir to combine.
- Simmer gently for 20–25 minutes, or until the rice is tender and cooked through.
- Add the shredded rotisserie chicken and the softened cream cheese. Stir until the cream cheese is completely melted and the soup is creamy and well combined.
- Taste and adjust seasoning as needed. If the soup is too thick, add a splash of extra broth or water to reach desired consistency.
- Ladle into bowls, garnish with fresh parsley, and serve immediately.