Dive into a heartwarming blend of shredded chicken, aromatic rice, ranch seasoning, and a medley of veggies all simmered together in a rich broth. This Ranch Chicken and Rice Soup will become your new comfort food favorite!
![Ranch Chicken and Rice Soup](https://thatovenfeelin.com/wp-content/uploads/2023/10/Ranch-Chicken-and-Rice-Soup-1.png)
Oh, the memories this Ranch Chicken and Rice Soup brings! Growing up, chicken and rice soup was a staple in our household, especially on chilly days or when one of us was under the weather. But let’s be real; as much as I cherished mom’s classic rendition, it was due for a little revamping. Enter a rainy day, me, and an accidental over-purchase of ranch seasoning. And voilà! That was the birth of this elevated, zestier version of our family classic. I remember the first time I served it; the house was filled with raised eyebrows, surprised gasps, and eventually, empty bowls. Now, whenever the weather gives me an excuse, this soup’s on the stove, and there’s a line at the door!
Why You’ll Love Ranch Chicken and Rice Soup:
This Ranch Chicken and Rice Soup is not your ordinary chicken soup; it’s an experience! First off, the ranch seasoning: it’s that unexpected twist that makes this recipe shine, introducing a tangy, zesty flavor that’ll have you going back for seconds. And, let’s not forget the cheddar cheese or cream of chicken soup, which adds a creamy depth that transforms this from “just another soup” to a dish fit for a king (or queen). Lastly, the optional bacon bits garnish? It’s the cherry on top, adding a smoky crunch that sends your taste buds to flavor town.
Ingredient Notes For Ranch Chicken and Rice Soup:
- Chicken: Preferably go for rotisserie or home-cooked, but in a pinch, canned chicken will do.
- Rice: White rice is our go-to for its quick cooking time, but feel free to try brown rice or even quinoa. Adjust cooking time accordingly.
- Ranch Seasoning Mix: Store-bought is fine, but if you have a homemade blend, even better.
- Condensed Soup: Whether you opt for cheddar cheese or cream of chicken, it will elevate the creaminess. You can also experiment with other condensed soups for a twist.
- Bacon Bits: These are optional, but come on, who says no to bacon?
How To Make Ranch Chicken and Rice Soup:
Let’s embark on this flavorful journey, shall we?
- Kick-off: Start by heating that golden olive oil in your favorite stock pot or Dutch oven. You’re setting the stage here.
- The Veggie Waltz: Introduce the onion, carrot, and celery to the warm oil. Sauté them until they’re soft, tender, and basically doing a little dance in the pot. This takes about 8-10 minutes.
- Seasoning Soirée: Season with salt, pepper, Italian seasoning, ranch seasoning, and paprika. Throw in the garlic and let everything mingle for a minute or two.
- The Broth Bath: Gently pour in the chicken broth and the condensed soup. The broth bath just got creamier and richer!
- Chicken & Rice Dive: Now, invite the chicken and rice to the party. Bring everything to an enthusiastic boil, then lower the heat, letting it all simmer until the rice is perfectly cooked. Around 15-20 minutes is golden.
- Finishing Touches: Sprinkle in those irresistible bacon bits, have a taste, adjust the seasoning if you fancy, and serve it piping hot. Slurping is not only allowed but encouraged!
Storage Options:
Ah, leftovers! If you somehow manage to resist eating it all, store this delightful soup in an airtight container in the refrigerator for up to 3-4 days. Looking to savor it later? This soup freezes beautifully. Just portion it out in freezer-safe containers or bags and store for up to 3 months. When hunger strikes, thaw overnight in the fridge and reheat on the stove.
Variations & Substitutions:
Let’s get creative!
- For the Veg Lovers: Add in some chopped bell peppers or zucchini. Maybe even a handful of spinach or kale in the last few minutes of cooking.
- Grains Galore: Swap out white rice for wild rice, barley, or even orzo for a delightful texture twist.
- Vegan Vibes: Omit the chicken, use a plant-based broth and opt for a creamy vegan soup alternative. You can even throw in some beans or lentils for protein.
- Heat Seekers: Add a dash of red pepper flakes or a splash of hot sauce for that extra kick. After all, who doesn’t like to play with fire once in a while?
Phew! That was quite a ride, wasn’t it? Now go, let your culinary flag fly, and remember: it’s not just soup; it’s an adventure in a bowl!
Ranch Chicken and Rice Soup
Ingredients
- 3 cups of chicken cooked and shredded
- 6 cups of low-sodium chicken broth
- 2 carrots peeled and finely diced
- 2 celery ribs finely diced
- 1 onion finely chopped
- 1/2 teaspoon of garlic powder
- 1 packet 1.0 oz. of dry ranch seasoning mix
- 1 can 10.75 oz. of condensed cheddar cheese or cream of chicken soup
- 2/3 cup of uncooked white rice
- 1 1/2 teaspoons of Italian seasoning
- 1/2 teaspoon of paprika
- Optional: real bacon bits for garnishing
- 2 tablespoons of extra-virgin olive oil
- Kosher salt and freshly ground pepper adjusted to taste
Instructions
- In a large stock pot or Dutch oven, warm the extra-virgin olive oil over medium-high heat. Once heated, sauté the finely chopped onion, diced carrot, and diced celery for approximately 8-10 minutes, or until the vegetables have softened.
- Add the salt, pepper, Italian seasoning, ranch seasoning, and paprika to the sautéed vegetables. Stir well to combine.
- Introduce the garlic powder and allow it to cook for an additional 1-2 minutes, ensuring the garlic does not burn.
- Pour the chicken broth and the condensed soup into the pot, mixing well to integrate the flavors.
- Incorporate the shredded chicken and white rice. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat, cover the pot, and allow the mixture to simmer for approximately 15-20 minutes. Ensure the rice is cooked thoroughly.
- If opting to use bacon bits, sprinkle them into the soup. Adjust the seasoning as necessary after tasting. Serve while still hot.