Ranch Chicken Rice Soup
This hearty and flavorful soup is a comforting meal perfect for a chilly day. The creamy ranch dressing mix adds a unique twist to the classic chicken rice soup, while the added vegetables provide a nutritious boost.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked chicken, shredded | 3 cups |
| Low-sodium chicken broth | 6 cups |
| Carrots, peeled and diced | 2 |
| Celery, diced | 2 ribs |
| Onion, finely chopped | 1 |
| Garlic powder | 1/2 teaspoon |
| Dry ranch seasoning mix | 1 (1.0 oz.) package |
| Condensed cheddar cheese or cream of chicken soup | 1 (10.75 oz.) can |
| Uncooked white rice | 2/3 cup |
| Italian seasoning | 1 1/2 teaspoons |
| Paprika | 1/2 teaspoon |
| Real bacon bits (optional) | For garnish |
| Extra-virgin olive oil | 2 tablespoons |
| Kosher salt and freshly ground pepper | To taste |
Instructions:
- Sauté vegetables: Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add onion, carrot, and celery, and sauté for 8-10 minutes, or until softened.
- Season: Season with salt, pepper, Italian seasoning, ranch seasoning, and paprika.
- Add garlic: Add garlic and cook for another 1-2 minutes, or until fragrant.
- Combine broth and soup: Stir in chicken broth and condensed soup.
- Add chicken and rice: Stir in shredded chicken and uncooked rice.
- Simmer: Bring to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, or until rice is fully cooked.
- Garnish and serve: Add bacon bits (if desired) and taste to adjust seasoning. Serve hot.
