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.