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:

1. 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.
2. Season the vegetables with salt, black pepper, Italian seasoning, paprika, and the ranch mix.
3. Sprinkle in the garlic powder and cook for another minute or two to bring out its flavor.
4. Pour in the chicken broth and add the condensed soup, stirring until everything blends smoothly.
5. 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.
6. 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.