Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 ribs celery, diced
- 6 cups chicken broth
- 1 cup long-grain white rice, uncooked
- 2 cups rotisserie chicken, shredded
- 4 ounces cream cheese, softened
Instructions
- In a large pot over medium heat, combine olive oil and butter.
- Add diced onion, carrots, and celery; sauté until softened (about 8-10 minutes). Stir in minced garlic for an additional minute.
- Mix in ranch seasoning, basil, salt, oregano, and pepper.
- Pour in chicken broth and bring to a boil.
- Reduce heat to medium-low; stir in rice and simmer for 20-25 minutes until rice is tender.
- Add shredded chicken and cream cheese until well combined.
- Serve hot with fresh parsley garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 309
- Sugar: 3g
- Sodium: 880mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 69mg