Ranch Chicken Rice Soup
On those cozy nights when the weather nudges you toward something warm and comforting, this creamy ranch chicken rice soup is just the kind of recipe I love to tuck into my weekly rotation. It’s a simple, hearty pot of goodness—full of tender chicken, veggies, and that familiar ranch flavor that always brings a smile. Nothing fussy here, just a wholesome, dependable bowl that tastes like home.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 teaspoon garlic powder
- 1 (1 oz) packet dry ranch seasoning
- 1 can (10.75 oz) condensed cheddar cheese soup or cream of chicken soup
- 6 cups low-sodium chicken broth
- 3 cups cooked, shredded chicken
- 2/3 cup uncooked white rice
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon paprika
- Real bacon bits for topping, optional
- Kosher salt and black pepper, to taste
Instructions:
- Warm the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, letting them cook for 8–10 minutes until softened.
- Season the vegetables with salt, black pepper, Italian seasoning, paprika, and the ranch mix.
- Sprinkle in the garlic powder and cook for another minute or two to bring out its flavor.
- Pour in the chicken broth and add the condensed soup, stirring until everything blends smoothly.
- Add the shredded chicken and uncooked rice. Bring the pot to a gentle boil, then reduce the heat, cover, and let it simmer for 15–20 minutes, or until the rice is tender.
- Taste and adjust the seasonings as needed. Finish with bacon bits on top if you enjoy that smoky crunch. Serve warm and enjoy every cozy spoonful.
