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Ranch Chicken Rice Soup

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Total Time 30 minutes
Course Main, Soup

Ingredients
  

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

Instructions
 

  • Heat olive oil in a large pot and sauté onion, carrots, and celery for 8–10 minutes.
  • Season with salt, pepper, Italian seasoning, paprika, and ranch mix.
  • Add garlic powder and cook 1–2 more minutes.
  • Stir in chicken broth and condensed soup. Mix well.
  • Add cooked chicken and uncooked rice. Bring to boil, reduce heat, cover, and simmer 15–20 minutes.
  • Add bacon bits if desired. Adjust seasoning. Serve hot.
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