Heat the Base: In a large pot or Dutch oven, warm the olive oil and butter over medium heat until melted and fragrant.

Sauté the Veggies: Add the diced onion, carrots, and celery to the pot. Cook for 8-10 minutes, stirring occasionally, until they soften and the onion becomes translucent.

Add Garlic: Stir in the minced garlic and continue cooking for about a minute, allowing the aromatic flavors to permeate the mixture.

Season It Up: Mix in the ranch seasoning, dried basil, salt, oregano, and pepper. Combine thoroughly to ensure all the flavors meld beautifully together.

Pour in Broth: Add the chicken broth and bring the mixture to a boil. The soup's aroma will start to fill your kitchen.

Incorporate Rice: Reduce the heat to medium-low and stir in the uncooked rice. Make sure it’s evenly mixed to soak up all that delicious broth.

Simmer Away: Let it simmer for 20-25 minutes, until the rice is tender and has soaked up the flavors.

Mix in Chicken & Cream Cheese: Stir in the shredded chicken and softened cream cheese until fully melted and combined.

Serve & Garnish: Dish out your soup into bowls and garnish with fresh parsley for that vibrant pop of color.