Crack Chicken and Rice Soup

Here in Michigan, we’ve been slammed with this winter vortex consisting of literal freezing temperatures, white out conditions and snow. Schools and business have been closed, and I think we’re all experiencing a bit of cabin fever.

I decided that making soup would help remedy the cold, so I whipped together this amazingly delicious crack chicken and rice soup.

You can thank me now, because not only is this soup super easy to make, it’s also so darn good and will become an instant favorite in your home.

Without further ado, here are the ingredients and directions on how to make it!

INGREDIENTS:

• 3 cups chopped chicken (we used rotisserie)
• 5.5 cups of chicken broth
• 2 carrots, peeled and diced
• 2 celery stalks diced
• 1 (3 oz) packet of real pre-cooked bacon
• 1 (1 oz)  Hidden Valley Ranch seasoning packet
• 1 can (10.5 oz) cheddar cheese soup
• 2/3 cup uncooked long-grain rice (we used chicken and cheddar rice)

INSTRUCTIONS:

• Combine all ingredients in a large pot
• Bring to boil, and let simmer and cook for 20 minutes until rice is cooked
• Best served with cheese and diced chives on top