This creamy Ranch Chicken and Rice Soup recipe is the perfect comfort food for any time of the year. The combination of shredded chicken, white rice, and creamy cheddar cheese soup creates a hearty and satisfying meal that will leave you wanting more. The addition of ranch seasoning adds a unique and delicious flavor that sets this soup apart from the rest. It’s easy to make and is sure to become a family favorite.
My husband and I were in the mood for some comfort food one night, and I remembered this recipe I had found online. I decided to give it a try, and we were blown away by how delicious it was. The combination of the creamy soup and the flavorful ranch seasoning was perfect. We loved it so much that we made it again the next week and have been making it ever since. It’s become a staple in our household, and we love to share it with our friends and family.
Why This Soup Recipe Will Change Your Life
- The combination of shredded chicken, white rice, and creamy cheddar cheese soup creates a hearty and satisfying meal.
- The addition of ranch seasoning adds a unique and delicious flavor that sets this soup apart from the rest.
- This recipe is easy to make and perfect for a quick and comforting weeknight meal.
- It’s a great way to use up leftover chicken, and the soup can be frozen for later use.
- It’s a crowd-pleaser and perfect for entertaining.
Ingredients:
- 3 cups cooked chicken, shredded (450g)
- 6 cups low-sodium chicken broth (1.4 L)
- 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 (120g)
- 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
Directions:
- In a large stock pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the onion, carrot, and celery, and sauté for 8-10 minutes or until softened.
- Season with salt, pepper, Italian seasoning, ranch seasoning, and paprika.
- Add the garlic and cook for another 1-2 minutes or until fragrant.
- Stir in the chicken broth and condensed soup.
- Stir in the 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.
- Add bacon bits, then taste and adjust seasoning, if desired.
- Serve hot.
Notes:
- To make this recipe even easier, you can use a rotisserie chicken instead of cooking your own chicken.
- You can substitute brown rice for white rice, but the cooking time will need to be adjusted.
- This soup can be frozen for later use. Just make sure to cool it down completely before freezing.
Creamy Ranch Chicken and Rice Soup Recipe
Ingredients
- 3 cups cooked chicken shredded (450g)
- 6 cups low-sodium chicken broth 1.4 L
- 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 120g
- 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
Instructions
- In a large stock pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the onion, carrot, and celery, and sauté for 8-10 minutes or until softened.
- Season with salt, pepper, Italian seasoning, ranch seasoning, and paprika.
- Add the garlic and cook for another 1-2 minutes or until fragrant.
- Stir in the chicken broth and condensed soup.
- Stir in the 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.
- Add bacon bits, then taste and adjust seasoning, if desired.
- Serve hot.
Notes
You can substitute brown rice for white rice, but the cooking time will need to be adjusted.
This soup can be frozen for later use. Just make sure to cool it down completely before freezing.