Ranch Chicken and Rice Soup

While chicken and rice are a time-tested duo that might go under-appreciated sometimes due to their ubiquity, we’ve got a soup for you today that will knock your socks off. Not just any chicken and rice soup, this is our “crack” chicken and rice soup. Of course, there’s nothing illicit in this bad boy, but one bite really does get people hooked and then we end up with numerous requests to make this, whether it’s for a weeknight, family dinner, or for when we’re having people over. There’s something simultaneously homey about it, but still so tasty that it gets people questioning why their versions never end up quite as good. Well, we’re spilling all our secrets today, so grab a pencil and get ready to jot this down.

Why You’ll Love This Recipe

This Ranch Chicken and Rice Soup is a comforting bowl of deliciousness that’s sure to become a staple in your recipe collection. The combination of hearty chicken, flavorful ranch seasoning, and creamy cheddar cheese soup creates a mouth-watering dish that’s both satisfying and simple to prepare. Plus, it’s perfect for cozy nights in or impressing your guests with minimal effort.

Kitchen Equipment You’ll Need

• Large stock pot or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

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
• 1/2 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
• 2/3 cup uncooked white rice
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon paprika
• Real bacon bits, garnish, optional
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper, to taste

Step-by-step Instructions

1. Heat olive oil in a large stock pot or Dutch oven over medium-high heat and sauté onion, carrot, and celery for 8-10 minutes, or until softened.
2. Season with salt and pepper, Italian seasoning, ranch seasoning, and paprika.
3. Add garlic and cook for another 1-2 minutes, or until fragrant. Then stir in chicken broth and condensed soup.
4. Stir in chicken and rice, then bring to a boil. Reduce heat to a simmer, cover, and cook for 15-20 minutes, or until rice is fully cooked.
5. Add bacon bits, then taste and adjust seasoning, if desired. Serve hot.

Tips for Success

• Be sure to sauté the vegetables until they’re nicely softened to release their flavors.
• Adjust the seasoning to your taste as the soup simmers.
• If the soup is too thick for your liking, add a little more chicken broth until you reach the desired consistency.

Additional Tips and Variations

• Feel free to substitute brown rice for a nuttier flavor and added nutrition; just adjust the cooking time accordingly.
• For a spicier kick, add a pinch of cayenne pepper.
• Consider adding some fresh herbs like parsley or dill before serving for an extra burst of flavor.

Nutritional Highlights (Per Serving)

Calories, fat, protein, and other nutritional information can be included here based on recipe analysis.

Frequently Asked Questions (FAQ)

Can I use rotisserie chicken in this recipe?

Absolutely! Rotisserie chicken works wonderfully and adds extra flavor to the soup.

How can I make this recipe gluten-free?

Ensure you use a gluten-free condensed soup and ranch seasoning mix to make this dish gluten-free.

Conclusion

We hope you enjoy this Ranch Chicken and Rice Soup as much as we do! It’s a delightful blend of flavors that brings warmth and comfort to any meal. Give it a try, and don’t forget to share your experience in the comments below. Happy cooking!