Cook time: 30 mins | Servings: 8
This Ranch Chicken and Rice Soup is one of the most underrated dishes. Chicken and rice is a famous combo that has been tested over time. This recipe gives them justice. This soup is super hearty, filling, and delicious. Not to mention easy to make using basic pantry essentials. This soup is extra flavorful, thanks to the seasonings added to the veggies, and a full packet of dry ranch seasoning kicks things up to the top! Add the chicken and rice, let the soup simmer, and viola! You have the ultimate dinner your family could ever ask for!
INGREDIENTS
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1 onion, finely chopped
3 c. cooked chicken, shredded
6 c. low-sodium chicken broth
2 ribs celery, diced
2 carrots, peeled and diced
1/2 tsp garlic powder
1 (10.75 ounces) can condense cheddar cheese or cream of chicken soup
1 (1.0 ounce) package of dry ranch seasoning mix
1 1/2 tsp Italian seasoning
1/2 tsp paprika
2/3 c. uncooked white rice
2 tbsp extra-virgin olive oil
kosher salt and freshly ground pepper, to taste
real bacon bits, garnish, optional
How to make Ranch Chicken Rice Soup
Step 1: In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. To the hot oil, add the onion, carrot, and celery. Saute the veggies for about 8 to 10 minutes until tender. Then, season with salt, pepper, Italian seasoning, ranch seasoning, and paprika.
Step 2: To the pot with the veggies, add the garlic and continue to cook for 1 to 2 minutes more or until aromatic. Next, add the chicken broth and condensed soup. Stir well.
Step 3: Add the chicken and rice. Stir and bring everything to a boil. Once boiling, decrease the heat to a simmer. Put the lid on and cook for an additional 15 to 20 minutes or until the rice is completely cooked.
Step 4: Lastly, add the bacon bits and adjust the seasoning according to taste.
Step 5: Remove from the heat when done and ladle the soup into serving bowls and serve immediately. Enjoy!
Ingredients
- 1 onion, finely chopped
- 3 c. cooked chicken, shredded
- 6 c. low-sodium chicken broth
- 2 ribs celery, diced
- 2 carrots, peeled and diced
- 1/2 tsp garlic powder
- 1 (10.75 ounces) can condense cheddar cheese or cream of chicken soup
- 1 (1.0 ounce) package of dry ranch seasoning mix
- 1 1/2 tsp Italian seasoning
- 1/2 tsp paprika
- 2/3 c. uncooked white rice
- 2 tbsp extra-virgin olive oil
- kosher salt and freshly ground pepper, to taste
- real bacon bits, garnish, optional
Instructions
Step 1: In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. To the hot oil, add the onion, carrot, and celery. Saute the veggies for about 8 to 10 minutes until tender. Then, season with salt, pepper, Italian seasoning, ranch seasoning, and paprika.
Step 2: To the pot with the veggies, add the garlic and continue to cook for 1 to 2 minutes more or until aromatic. Next, add the chicken broth and condensed soup. Stir well.
Step 3: Add the chicken and rice. Stir and bring everything to a boil. Once boiling, decrease the heat to a simmer. Put the lid on and cook for an additional 15 to 20 minutes or until the rice is completely cooked.
Step 4: Lastly, add the bacon bits and adjust the seasoning according to taste.
Step 5: Remove from the heat when done and ladle the soup into serving bowls and serve immediately. Enjoy!
