Ranch Chicken Rice Soup
Ranch Chicken Rice Soup
Creamy, hearty, and full of flavor, this Ranch Chicken Rice Soup brings together the comforting essence of homemade soup with the bold taste of ranch seasoning. Packed with tender chicken, rice, and vegetables, it’s a cozy dinner that the whole family will love.
Ingredients
| Ingredient | Quantity |
|---|---|
| Shredded cooked chicken | 3 cups |
| Low-sodium chicken broth | 6 cups |
| Carrots, peeled and diced | 2 |
| Celery stalks, diced | 2 ribs |
| Onion, finely chopped | 1 |
| Garlic powder | ½ teaspoon |
| Dry ranch dressing mix | 1 (1.0 oz.) packet |
| Condensed cheddar cheese soup or cream of chicken | 1 (10.75 oz.) can |
| Uncooked white rice | ⅔ cup |
| Italian seasoning | 1 ½ teaspoons |
| Paprika | ½ teaspoon |
| Bacon bits (optional) | For topping |
| Extra-virgin olive oil | 2 tablespoons |
| Kosher salt and ground black pepper | To taste |
Instructions
Step 1: Cook the Vegetables
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add chopped onion, diced carrots, and celery. Sauté for about 8–10 minutes, or until the vegetables are soft and beginning to caramelize.
Step 2: Add Seasonings
Sprinkle in salt, pepper, Italian seasoning, ranch mix, and paprika. Stir to evenly coat the vegetables with the seasonings.
Step 3: Add Garlic Flavor
Sprinkle in the garlic powder and cook for an additional 1–2 minutes, stirring until aromatic.
Step 4: Stir in Liquids
Pour in the chicken broth and the can of condensed soup (either cheddar cheese or cream of chicken), stirring well to combine until smooth.
Step 5: Add Chicken and Rice
Mix in the shredded cooked chicken and uncooked rice.
Step 6: Simmer the Soup
Bring the pot to a gentle boil. Reduce heat to low, cover, and simmer for 15–20 minutes, or until the rice is tender and the soup has thickened slightly.
Step 7: Serve and Enjoy
Taste and adjust seasoning as needed. Top with bacon bits if using, and ladle into bowls while hot.
