Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced (approximately 1 cup)
- 2 large carrots, diced into ¼-inch pieces (approximately 1 cup)
- 2 ribs celery, diced into ¼-inch pieces (approximately 1 cup)
- 2 teaspoons garlic, minced
- 1 packet (1 ounce / 3 tablespoons) dry ranch seasoning mix
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon pepper
- 6 cups (48 ounces) chicken broth
- 1 cup (185 g) long-grain white rice, uncooked
- 2 cups (280 g) rotisserie chicken, shredded and cubed
- 4 ounces (½ package) cream cheese, softened
- fresh parsley, for garnish
Instructions
- In a large pot over medium heat, combine olive oil and butter.
- Add diced onion, carrots, and celery; sauté until softened (8–10 minutes). Stir in minced garlic for an additional minute.
- Mix in ranch seasoning, dried basil, salt, oregano, and pepper until well combined.
- Pour in chicken broth; bring to a boil then reduce heat to medium-low.
- Stir in uncooked rice; ensure it's submerged in the broth.
- Simmer for 20–25 minutes until rice is tender.
- Incorporate shredded rotisserie chicken and cream cheese; stir until melted and well mixed.
- Serve hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups or 360g)
- Calories: 380
- Sugar: 3g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg