While chicken and rice are a time-tested duo that might go under-appreciated sometimes due to their ubiquity, we’ve got a soup for you today that will knock your socks off. Not just any chicken and rice soup, this is a ranch chicken and rice soup. There’s something simultaneously homey about it, but still so tasty that it gets people questioning why their versions never end up quite as good. Well, we’re spilling all our secrets today, so grab a pencil and get ready to jot this down.
While most of our soups start the same way – with carrots, onion and celery – where we veered off course a bit was with our seasoning. Paprika and Italian seasoning add a little kick, but one, full packet of dry ranch seasoning really punches things up and makes this soup extra flavorful. Instead of a roux or cornstarch slurry to act as a thickener, we just packed in even more flavor by stirring in condensed cheddar cheese soup. Condensed cream of chicken can work in a pinch, and you’re more than welcome to stir in your own, homemade condensed soup, but we had this on hand and must say it complemented all the flavors perfectly. Once that goes in, you just add in your rice and shredded chicken and you’re in business!
Cover your soup and let it simmer until the rice is cooked – that’s it! There’s a time and place for more involved recipes that are a labor of love, but for the nights when you just don’t have a minute to spare, this is the way to go. It tastes incredible and is packed with protein and flavor – what’s not to love? This crack chicken and rice soup hits the spot, so try it out and see how much you love it.
Ranch Chicken Rice Soup
Ingredients
- 3 cups cooked chicken, shredded
- 6 cups low-sodium chicken broth
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 1 onion, finely chopped
- 1/2 teaspoon garlic powder
- 1 (1.0 oz.) package dry ranch seasoning mix
- 1 (10.75 oz.) can condensed cheddar cheese or cream of chicken soup
- 2/3 cup uncooked white rice
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon paprika
- real bacon bits, garnish, optional
- 2 tablespoons extra-virgin olive oil
- kosher salt and freshly ground pepper, to taste
Preparation
- Heat olive oil in a large stock pot or Dutch oven over medium-high heat and sauté onion, carrot and celery for 8-10 minutes, or until softened.
- Season with salt and pepper, Italian seasoning, ranch seasoning and paprika.
- Add garlic and cook for another 1-2 minutes, or until fragrant, then stir in chicken broth and condensed soup.
- Stir in chicken and rice, then bring to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes, or until rice is fully cooked.
- Add bacon bits, then taste and adjust seasoning, if desired. Serve hot.
Recipe adapted from Spend With Pennies