Crack Chicken and Rice Soup
Ingredients:
1 pound boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried dill
1 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken broth
1 cup long-grain white rice
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1 cup frozen peas and carrots
2 green onions, sliced for garnish
Directions:
In a large pot, combine the chicken breasts, garlic powder, onion powder, dill, salt, and black pepper. Pour in the chicken broth and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot. Stir in the rice and let it cook for an additional 15-20 minutes, or until the rice is tender.
Add the softened cream cheese and shredded cheddar cheese to the pot, stirring until melted and well combined. Finally, mix in the frozen peas and carrots, allowing them to heat through.
Serve the soup hot, garnished with sliced green onions.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: 420 kcal | Servings: 6 servings