Ranch Chicken and Rice Soup
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!
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Servings: 8
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.
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