Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 2 large carrots, diced into ¼-inch pieces
- 2 ribs celery, diced into ¼-inch pieces
- 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 or Dutch oven over medium heat, combine olive oil and butter. Once melted, add diced onion, carrots, and celery. Sauté until softened (about 8–10 minutes), then stir in minced garlic and cook for another minute.
- Add the dry ranch seasoning mix, basil, salt, oregano, and pepper; stir to combine.
- Pour in chicken broth and bring to a boil.
- Reduce heat to medium-low and add uncooked rice; stir well.
- Simmer for 20–25 minutes or until the rice is tender.
- Stir in shredded rotisserie chicken and softened cream cheese until fully integrated.
- Serve hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 65mg