Finely chop the onion into 1/4-inch pieces, dice the carrots and celery into 1/2-inch pieces, and mince the garlic fresh (this makes a real difference in flavor). Have your cream cheese cubed and softened at room temperature so it melts smoothly into the soup later. Heat the olive oil and butter together in a large pot over medium heat until the butter is fully melted and foaming slightly.

Add the chopped onion, carrots, and celery to the hot oil and butter mixture. Cook for 8-10 minutes over medium heat, stirring occasionally, until the vegetables begin to soften and the onions become translucent. This process develops sweetness in the vegetables and creates a flavorful foundation for the soup.

Stir in the fresh minced garlic and cook for about 1 minute until fragrant, being careful not to let it brown. Add the ranch seasoning, basil, salt, oregano, pepper, and red pepper flakes. Stir everything together for 30 seconds to bloom the spices and distribute them evenly throughout the vegetables. I love how the ranch seasoning gives this soup its signature flavor—it's what makes it 'crack chicken' in the best way.

Pour in the chicken broth and stir well to combine all the spices and aromatics. Increase the heat to medium-high and bring the mixture to a boil, which should take about 5-7 minutes. Once it reaches a rolling boil, you're ready to add the rice.

Reduce the heat to medium-low and add the rice, stirring to distribute it evenly throughout the broth. Simmer uncovered for 20-25 minutes, stirring occasionally, until the rice is tender and has absorbed most of the broth. The soup should be flavorful and well-seasoned at this point.

Stir in the shredded chicken and the cubed cream cheese. Continue stirring frequently for 2-3 minutes until the cream cheese is completely melted and incorporated, creating a creamy, rich soup. I like to keep the heat at medium-low here to prevent the soup from boiling too vigorously, which helps the cream cheese melt smoothly without any lumps.

Ladle the soup into bowls and top each serving with fresh parsley for color and brightness. Taste and adjust seasonings if needed—you may want an extra pinch of salt or pepper depending on your broth brand.