Ranch Chicken Rice Soup – Recipes Need

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Contents
IngredientsInstructions for Making Ranch Chicken Rice Soup

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Ranch Chicken Rice Soup – While it may not be the usual season for soup, I enjoy it all year long. There’s something incredibly comforting about a steaming bowl of soup that can lift your spirits. This recipe is a favorite of mine, featuring all the classic comforting ingredients, with a delightful addition of Ranch seasoning that elevates its flavors!

Ranch Chicken Rice Soup

Ingredients

  • 3 cups cooked chicken, shredded
  • 6 cups low-sodium chicken broth
  • 2 carrots, peeled and diced
  • 2 ribs celery, diced
  • 1 onion, finely chopped
  • 1/2 teaspoon garlic powder
  • 1 (1.0 oz.) package dry ranch seasoning mix
  • 1 (10.75 oz.) can condensed cheddar cheese or cream of chicken soup
  • 2/3 cup uncooked white rice
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon paprika
  • Bacon bits, for garnish (optional)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper, to taste

Instructions for Making Ranch Chicken Rice Soup

  1. In a large stock pot or Dutch oven, heat olive oil over medium-high heat and sauté the onion, carrot, and celery for 8-10 minutes, or until they are softened.
  2. Season the vegetables with salt, pepper, Italian seasoning, Ranch seasoning, and paprika.
  3. Add the garlic and cook for another 1-2 minutes, until fragrant. Then stir in the chicken broth and condensed soup.
  4. Mix in the chicken and rice, then bring the mixture to a boil. Lower the heat to a simmer, cover, and cook for 15-20 minutes, or until the rice is fully cooked.
  5. Add bacon bits if desired, adjust seasoning to taste, and serve hot.

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