Ranch Chicken Rice Soup
Creamy ranch chicken soup combines shredded chicken, white rice, vegetables, condensed soup, herbs, and optional bacon in one pot.
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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.
Nutrition
Serving: 1servingsCalories: 312kcalCarbohydrates: 26.5gProtein: 23.3gFat: 9gSaturated Fat: 1.3gTrans Fat: 0.1gCholesterol: 58mgSodium: 917mgFiber: 1.7gSugar: 4.5g