Ranch Chicken and Rice Soup

Here’s a simple and delicious Creamy Ranch Chicken and Rice Soup recipe that’s hearty, flavorful, and easy to make!

Ranch Chicken and Rice Soup

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins
Servings: 4-6

Ingredients:

• 1 tbsp olive oil or butter

• 1 lb boneless, skinless chicken breasts or thighs (diced)

• 1 small onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1 tsp dried thyme

• 1 tsp dried parsley

• 1 packet (1 oz) ranch seasoning mix (or 2 tbsp homemade ranch seasoning)

• 4 cups chicken broth

• 1 cup water

• 1 cup uncooked long-grain white rice (or pre-cooked rice for faster prep)

• 1 cup half-and-half or heavy cream (for creaminess)

• 1 cup shredded cheddar cheese (optional)

• Salt & pepper to taste

• Fresh parsley or chives for garnish

Instructions:

1. Sauté Vegetables & Chicken

   • Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 3-4 mins until softened.

   • Add garlic, thyme, and parsley, stirring for 30 seconds until fragrant.

   • Push veggies aside and add diced chicken. Cook until no longer pink (5-6 mins).

2. Add Broth & Seasonings

   • Stir in ranch seasoning, chicken broth, and water. Bring to a boil.

   • Add rice, reduce heat to low, cover, and simmer for 15-18 mins (or until rice is tender).

3. Finish with Cream & Cheese

   • Stir in half-and-half (or cream) and shredded cheese (if using). Simmer for 2-3 mins until creamy.

   • Adjust salt & pepper to taste.

4. Serve & Enjoy!

   • Ladle into bowls and garnish with fresh parsley or chives.

Tips & Variations:

• For a shortcut: Use rotisserie chicken & pre-cooked rice (add at the end).

• Crockpot version: Combine all ingredients (except cream & cheese) and cook on low 4-6 hrs. Stir in dairy before serving.

• Dairy-free? Use coconut milk instead of cream.

This soup is comforting, creamy, and packed with ranch flavor—perfect for chilly days! Would you like a lighter or spicier version? 😊