Whip up a warm and hearty bowl of Ranch Chicken and Rice Soup in just 30 minutes! This easy recipe features tender chicken, white rice, fresh veggies, and a flavorful seasoned broth—perfect for a comforting meal any day of the week.
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
- ½ 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
- ⅔ cup uncooked white rice
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon paprika
- Real bacon bits, for garnish (optional)
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper, to taste
Instructions
- Sauté the Vegetables: Heat olive oil in a large stock pot or Dutch oven over medium-high heat. Add the onion, carrots, and celery, and sauté for 8-10 minutes, or until softened.
- Season: Sprinkle in salt, pepper, Italian seasoning, ranch seasoning, and paprika. Stir to combine.
- Add Garlic and Broth: Add the garlic and cook for another 1-2 minutes until fragrant. Then, pour in the chicken broth and add the condensed soup.
- Combine Chicken and Rice: Stir in the shredded chicken and uncooked rice. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the rice is fully cooked.
- Finish and Serve: If desired, stir in bacon bits and adjust the seasoning to taste. Serve hot and enjoy!
This Ranch Chicken and Rice Soup is sure to become a family favorite!
