Cheesy Chicken & Rice Soup

It’s officially *spooky season* and that means it’s also soup season.

I adore a good bowl of soup, but I’m running out of soup recipes to make! I’ve made just about every soup and stew you can think of at this point. I guess that’s what happens when you have a recipe blog for 8+ years.

I’m sure I’ll stumble across some new soup recipes this year, like this one. I spotted a version of it on Pinterest and knew I had to give it a shot.

I’m a fiend for cheese-based soups so this recipe called to me. I also love chicken and rice soup, so I knew this recipe would be a winner.

This soup is extremely hearty and stick-to-your-ribs good. It’s got all the good stuff in it: cheese, bacon, and seasoned chicken. I served this with some bread and had it for dinner almost every night last week and didn’t get tired of it.

Save this recipe for when it’s 10 below outside and the snow is piled up around your home! It will be a good one for the dead of winter.

Enjoy!

Cheesy Chicken & Rice Soup

Servings: 8-10
Time: 45 mins
Difficulty: Easy
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A hearty chicken and rice soup with a cheesy base.

Ingredients

2 cups cooked chicken, shredded or cubed

1 yellow onion, diced

4 carrots, peeled and diced

1 TBS. olive oil

2 cans condensed cheddar cheese soup

5 cups chicken broth

1 (1 oz) packet of dry ranch seasoning (or 2 TBS. of ranch seasoning if you have the container)

4 strips bacon, cooked and crumbled

1 cup rice

Directions

Heat olive oil over medium-high heat in a large pot. Add onion and carrots and saute until tender, about 4-5 minutes.
Stir in both cans of soup, chicken broth, ranch seasoning, rice, chicken and bacon.
Let mixture come to a boil and then reduce heat to a simmer and cover.
Let soup cook for 30-40 minutes or until the rice is soft.