Ranch Chicken Veggie Soup (Printer-friendly)

Creamy chowder loaded with tender ranch chicken, vegetables, and fresh herbs—perfect comfort food for cold nights.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1 pound)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper

→ Ranch Seasoning

05 - 1 tablespoon dry ranch seasoning mix

→ Soup Base

06 - 2 tablespoons unsalted butter
07 - 1 medium onion, diced
08 - 2 medium carrots, peeled and diced
09 - 2 celery stalks, diced
10 - 3 cloves garlic, minced
11 - 1 red bell pepper, diced
12 - 1 medium zucchini, diced
13 - 1 cup frozen corn kernels
14 - 3 medium Yukon Gold potatoes, peeled and diced
15 - 6 cups low-sodium chicken broth
16 - 1 cup half-and-half
17 - 1/2 teaspoon dried thyme
18 - 1/4 teaspoon smoked paprika
19 - 1/4 teaspoon chili flakes
20 - Salt and black pepper to taste

→ To Finish

21 - 1/4 cup fresh parsley, chopped
22 - 2 tablespoons fresh chives, chopped

# Directions:

01 - Preheat oven to 400°F. Rub chicken breasts with olive oil, salt, pepper, and ranch seasoning. Place on a baking sheet and roast for 20–25 minutes until cooked through. Let rest for 5 minutes, then shred with two forks.
02 - While chicken bakes, melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
03 - Stir in garlic, bell pepper, and zucchini. Sauté for 2–3 minutes until fragrant.
04 - Add potatoes, corn, chicken broth, dried thyme, smoked paprika, and chili flakes. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
05 - Add shredded chicken and half-and-half. Simmer for 5 additional minutes. Taste and adjust salt and pepper as needed.
06 - Stir in fresh parsley and chives. Serve hot with additional herb garnish if desired.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can have real comfort food on a weeknight without the guilt of takeout.
  • The ranch seasoning does the heavy lifting flavor-wise, so you're not juggling a dozen spice jars.
  • It's naturally hearty enough to feel like a complete meal, but light enough that you won't feel weighed down afterward.
02 -
  • Don't skip roasting the chicken separately—it absorbs the ranch flavor directly and tastes infinitely better than if you'd just thrown raw chicken into the broth.
  • If your soup feels too thin, mash a few of the cooked potatoes against the side of the pot; they'll naturally thicken everything without making it gluey.
  • Taste before you serve, because you might find you want a tiny pinch more salt or a whisper more pepper than the recipe calls for.
03 -
  • Make your own ranch seasoning if you can; it takes 2 minutes and tastes noticeably fresher than anything in a packet.
  • Don't be afraid to add a little more half-and-half than the recipe calls for if you like your soup extra creamy and luxurious.
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