Ranch Chicken and Rice Soup

How to Prepare Ranch Chicken and Rice Soup

Let’s embark on this culinary journey!

1. Heat the Olive Oil: In a large stock pot or Dutch oven, heat olive oil over medium-high heat.
2. Sauté the Vegetables: Add chopped onion, diced carrots, and diced celery, sautéing until tender and fragrant, about 8-10 minutes.
3. Season the Mix: Add salt, pepper, Italian seasoning, ranch seasoning, paprika, and garlic powder, allowing the flavors to meld for a minute or two.
4. Create the Base: Pour in the chicken broth and condensed soup, stirring to create a creamy base.
5. Combine Ingredients: Add the shredded chicken and uncooked rice. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15-20 minutes, until the rice is cooked.
6. Finish and Serve: Sprinkle with bacon bits (if using), adjust the seasoning to taste, and serve hot, inviting everyone to enjoy!

Storage Options

If you manage to have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze portions in containers or bags for up to 3 months. When you’re ready to indulge again, thaw in the refrigerator overnight and reheat on the stove.

Variations and Substitutions

Feel free to get creative!

• For Veggie Lovers: Add bell peppers, zucchini, spinach, or kale for extra color and nutrition.
• Grain Alternatives: Try wild rice, barley, or orzo for a delightful textural change.
• Vegan Twist: Replace chicken with beans or lentils, use vegetable broth, and opt for a vegan creamy soup alternative.
• Spicy Kick: Add red pepper flakes or hot sauce for a fiery flavor boost.

Now you’re ready to unleash your inner chef! Remember, this isn’t just soup; it’s a flavorful exploration in a bowl. Enjoy!

Recipe Overview

• Cuisine: American
• Total Time: 30 minutes
• Servings: 8

Ingredients

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

Instructions

1. In a large stock pot or Dutch oven, heat olive oil over medium-high heat. Sauté onion, carrot, and celery for about 8-10 minutes until softened.
2. Season with salt, pepper, Italian seasoning, ranch seasoning, and paprika. Stir to combine well.
3. Add garlic powder and cook for an additional 1-2 minutes, being careful not to burn the garlic.
4. Pour in chicken broth and condensed soup, mixing thoroughly.
5. Add shredded chicken and rice. Increase heat to bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until rice is cooked.
6. If using bacon bits, sprinkle into the soup. Taste and adjust seasoning as needed. Serve hot and enjoy!