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Creamy Ranch Chicken and Rice Soup Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 7
Course: Dinner, Main Course, Soup
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. In a large stock pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Add the onion, carrot, and celery, and sauté for 8-10 minutes or until softened.
  3. Season with salt, pepper, Italian seasoning, ranch seasoning, and paprika.
  4. Add the garlic and cook for another 1-2 minutes or until fragrant.
  5. Stir in the chicken broth and condensed soup.
  6. Stir in the chicken and rice, then bring to a boil.
  7. Reduce heat to a simmer, cover, and cook for 15-20 minutes, or until rice is fully cooked.
  8. Add bacon bits, then taste and adjust seasoning, if desired.
  9. 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.