Ranch Chicken Veggie Soup

A cozy, creamy vegetable chowder elevated with tender shredded ranch-seasoned chicken and a medley of fresh herbs. This Ranch Chicken Veggie Soup is comforting and hearty, making it the perfect meal for chilly days when you need something warm and satisfying.

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This soup combines the freshness of seasonal vegetables like carrots and celery with the rich, savory taste of ranch-seasoned chicken. Every spoonful offers a perfect balance of textures, from the tender potatoes to the vibrant, wilted baby spinach, all swimming in a silky, herb-infused broth.

Ingredients

• 2 large boneless, skinless chicken breasts (about 500 g)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 large yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 1 red bell pepper, diced
• 2 cups (300 g) frozen or fresh corn kernels
• 3 cups (90 g) baby spinach, roughly chopped
• 3 garlic cloves, minced
• 5 cups (1.2 L) low-sodium chicken broth
• 1 cup (240 ml) half-and-half or whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour (or gluten-free flour blend)
• 2 tablespoons dry ranch seasoning mix (homemade or store-bought; see notes)
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• ¼ cup fresh parsley, chopped
• Fresh chives, for garnish (optional)

Instructions

Step 1

Heat olive oil in a large Dutch oven or soup pot over medium heat. Season chicken breasts with salt and pepper, add to the pot, and sear for 3-4 minutes per side until lightly browned. Remove and set aside (chicken will finish cooking in the soup).

Step 2

In the same pot, add butter. Once melted, add onion, carrots, celery, and bell pepper. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.

Step 3

Sprinkle flour over the vegetables and stir for 1-2 minutes to cook out the raw taste.

Step 4

Gradually pour in chicken broth, stirring constantly to prevent lumps. Add potatoes, corn, ranch seasoning, thyme, and smoked paprika. Return chicken breasts to the pot.

Step 5

Bring to a gentle boil, reduce heat, cover, and simmer for 18-20 minutes until chicken is cooked through and vegetables are tender.

Step 6

Remove chicken breasts, shred with two forks, then return shredded chicken to the soup. Stir in half-and-half (or milk) and spinach. Simmer for 3-5 more minutes until spinach is wilted and soup is creamy.

Step 7

Taste and adjust seasoning with salt and pepper as needed. Ladle soup into bowls and garnish with parsley and fresh chives.

Zusatztipps für die Zubereitung

For an even richer and more indulgent soup, you can substitute the half-and-half with heavy cream. Make sure to stir the broth constantly when adding it to the flour-coated vegetables to ensure your base remains smooth and lump-free.

Varianten und Anpassungen

This recipe is highly versatile; feel free to add extra vegetables like diced zucchini or green beans for added nutrition. To make this dish gluten-free, simply use a certified gluten-free flour blend and ensure your ranch seasoning mix is gluten-free certified.

Serviervorschläge

Ladle the soup into bowls and garnish with chopped fresh parsley and chives. Serve alongside a side of crusty bread for dipping or a simple side salad for a balanced and comforting meal.

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Whether you use store-bought ingredients or whip up your own ranch seasoning, this Ranch Chicken Veggie Soup is sure to become a household favorite. Enjoy the creamy texture and herb-filled goodness of this hearty American classic.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth if it has thickened too much.

→ What can I substitute for half-and-half?

Heavy cream will make an even richer soup. Whole milk works but yields a lighter consistency. For dairy-free options, try full-fat coconut milk or unsweetened almond milk, though the texture will be slightly different.

→ Is the ranch seasoning necessary?

The ranch seasoning provides the signature flavor, but you can substitute with 1 teaspoon each of dried dill, garlic powder, and onion powder plus ½ teaspoon salt. The homemade blend in the notes replicates the same savory, herby profile.

→ Can I use rotisserie chicken instead?

Yes, shred about 3 cups of rotisserie chicken and add it during the last 10 minutes of simmering just to heat through. Skip the initial chicken searing step and reduce the simmer time to 15 minutes since the chicken is already cooked.

→ How do I freeze this soup?

Cool completely before transferring to freezer-safe containers, leaving 1 inch of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Note that dairy-based soups may separate slightly when frozen - whisk while reheating to restore creaminess.

→ What vegetables work well in this soup?

The recipe is versatile. Try adding zucchini, green beans, or butternut squash. For a lower-carb version, replace potatoes with cauliflower or turnips. Frozen vegetable blends work well too - just add them during the last 15 minutes of cooking.