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Ranch Chicken and Rice Soup
This creamy Ranch Chicken and Rice Soup is hearty, flavorful, and perfect for cozy nights. With tender chicken, fluffy rice, and the savory tang of ranch seasoning, it’s a comforting one-pot meal the whole family will love.
Ingredients (Serves 4–6)
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup water (optional, for a thinner soup)
- 1 pound boneless, skinless chicken breasts (or thighs)
- 1 cup uncooked rice (white, brown, or wild rice blend)
- 1 packet (1 oz) ranch seasoning mix
- 1/2 cup heavy cream (or milk for a lighter option)
- 1/2 cup shredded cheddar cheese (optional)
- Salt and black pepper to taste
- Fresh parsley or chives (for garnish)
Instructions
- Sauté the Vegetables:
- Heat the olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened. Add the garlic and sauté for 1 minute until fragrant.
- Cook the Chicken:
- Pour in the chicken broth and water (if using). Add the chicken breasts to the pot and bring to a gentle boil. Reduce heat to a simmer and cook for 15–20 minutes, or until the chicken is fully cooked and tender.
- Shred the Chicken:
- Remove the chicken from the pot and shred it with two forks. Set aside.
- Cook the Rice:
- Stir the uncooked rice and ranch seasoning mix into the pot. Cover and simmer for 15–20 minutes (or according to your rice package directions), stirring occasionally to prevent sticking.
- Combine Ingredients:
- Once the rice is cooked, return the shredded chicken to the pot. Stir in the heavy cream and cheddar cheese, if using. Simmer for 2–3 minutes until warmed through.
- Season and Serve:
- Taste the soup and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh parsley or chives.
Tips:
- For a thicker soup, use less water or broth, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
- To save time, use pre-cooked rotisserie chicken and add it during the final simmer.
- Leftovers can be stored in the fridge for up to 3 days. Reheat gently, adding a splash of broth if the soup thickens too much.
Enjoy this creamy and delicious Ranch Chicken and Rice Soup! 🥣🐓🍚
