Ranch Chicken and Rice Soup

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

PREPARATION

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.