Ranch Chicken and Rice Soup

Step 1: Sauté the Vegetables

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add onion, carrots, and celery. Cook 5-7 minutes, until softened.
3. Stir in garlic; cook 1-2 minutes, until fragrant.

Step 2: Cook the Chicken

1. Add chicken to the pot. Season with salt, pepper, and ranch seasoning.
2. Cook 5-7 minutes, until browned (doesn’t need to be fully cooked).

Step 3: Add the Broth and Rice

1. Pour in chicken broth; stir to combine.
2. Add rice; stir and bring to a boil.
3. Reduce heat, cover, and simmer 20-25 minutes, or until rice is tender and chicken is cooked through.

Step 4: Add the Cream and Cheese

1. Stir in heavy cream and cheddar cheese. Cook 3-5 minutes, until cheese is melted and soup is heated through.

Step 5: Serve

1. Remove from heat; let cool slightly.
2. Ladle into bowls and garnish with parsley (optional). Serve hot!

Cooking Notes

• Ranch Seasoning: Use store-bought or make your own with dried parsley, dill, garlic powder, onion powder, and salt.
• Chicken: Rotisserie chicken works great! Add it in Step 3.
• Rice: Brown rice adds heartiness; increase cooking time by 10-15 minutes.

Variations

Spicy Ranch Chicken and Rice Soup

• Add 1/2 teaspoon red pepper flakes or hot sauce for a kick.

Loaded Ranch Chicken Soup

• Stir in 1 cup cooked, crumbled bacon and 1/2 cup chopped green onions before serving.

Dairy-Free Ranch Chicken and Rice Soup

• Replace heavy cream with coconut milk or a dairy-free alternative. Use dairy-free cheese or omit.

Frequently Asked Questions (FAQs)

Can I Make This Soup Ahead of Time?

Yes! Store in the refrigerator for up to 3 days. Add more broth when reheating.

How Should I Store Leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop.

Can I Freeze Ranch Chicken and Rice Soup?

Yes, for up to 3 months. Thaw overnight and reheat. Rice texture may change.

Enjoy this warm, comforting soup!