Looking for a delicious and filling meal to warm up your day? The Ranch Chicken Veggie Soup is a perfect choice! This hearty soup combines tender, shredded chicken with a vibrant medley of vegetables, all brought together by the iconic flavors of ranch seasoning. Imagine a bowl of comfort, where every sip is packed with wholesome ingredients and that delightful ranch taste we all adore. Whether enjoyed on a chilly evening or as a nutritious option for lunch, this recipe is as versatile as it is delicious.

Not only does this soup provide warmth and comfort, but it’s also a great way to sneak in some veggies, making it a great option for families (especially kids!). The richness of the chicken broth coalesces beautifully with the fresh herbs and vegetables, resulting in a bowl that’s not only satisfying but bursting with flavor. Plus, it’s easy to prepare, with straightforward steps that won’t leave you overwhelmed in the kitchen. What more could you ask for?

Why You’ll Love This Ranch Chicken Veggie Soup

Hearty and comforting, perfect for any meal.
Loaded with nutritious veggies and lean protein.
Delicious ranch flavor elevates any simple soup.
Easy to make with minimal prep time.
Great for meal prep or leftovers that taste even better the next day.

Preparation Phase & Tools to Use

Before diving into this delicious Ranch Chicken Veggie Soup, it’s essential to prepare your workspace properly. Start by gathering all your ingredients to ensure a smooth cooking process. You will need a good quality large pot for simmering the soup, and a roasting pan or baking sheet for cooking the chicken. Have your knives and cutting boards ready for dicing the vegetables, along with measuring spoons and cups for accurate ingredient measurements. A pair of forks will come in handy to shred the chicken post-roasting. Additionally, a wooden spoon or heat-resistant spatula will help you mix everything without scratching your cookware.

Ingredients

2 large boneless, skinless chicken breasts (approximately 1 pound)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dry ranch seasoning mix
2 tablespoons unsalted butter
1 medium onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 medium zucchini, diced
1 cup frozen corn kernels
3 medium Yukon Gold potatoes, peeled and diced
6 cups low-sodium chicken broth
1 cup half-and-half
1/2 teaspoon dried thyme
1/4 teaspoon smoked paprika
1/4 teaspoon chili flakes, optional
Salt and black pepper to taste
1/4 cup fresh parsley, chopped
2 tablespoons fresh chives, chopped

Instructions

Step 1: Roast the Chicken

Start by preheating your oven to 400°F (200°C). Take the chicken breasts and rub them with olive oil, kosher salt, black pepper, and the ranch seasoning mix evenly on both sides. Place the seasoned chicken on a baking sheet and roast in the oven for about 20 to 25 minutes, or until the chicken is fully cooked. To check for doneness, the internal temperature should reach 165°F (74°C). Once cooked, allow the chicken to rest for about 5 minutes before shredding it into bite-sized pieces using two forks. This step is essential as it enriches the soup with tender chicken strands.

Step 2: Sauté the Vegetables

While the chicken is roasting, you can get your soup base ready. Melt the unsalted butter in a large pot over medium heat. Once the butter has melted, add the diced onion, carrots, and celery. Sauté these aromatic vegetables for about 5 minutes until softened. Adding the garlic, bell pepper, and zucchini, continue to sauté for another 2 to 3 minutes until fragrant. This process releases the natural flavors and enhances the overall taste of your soup.

Step 3: Simmer the Soup

Now it’s time to add some hearty components. Stir in the diced potatoes, corn kernels, and the low-sodium chicken broth. Add the dried thyme, smoked paprika, and optional chili flakes for a hint of heat. Raise the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let cook for 15 to 20 minutes until the potatoes are tender. This cooking period allows all the flavors to meld beautifully, creating a rich base for your soup.

Step 4: Final Touches

After the potatoes are tender, carefully add the shredded chicken and half-and-half to the pot. Allow the soup to simmer for an additional 5 minutes to heat everything through. Taste the soup and adjust the salt and black pepper as per your preference. As a finishing touch, stir in the fresh parsley and chives for a burst of color and freshness. The fresh herbs will add a lovely brightness to the soup, making it even more appealing.

Variations

Protein: Swap out chicken for cooked turkey or even shredded beef for a different twist. If you prefer a vegetarian option, try using chickpeas or lentils.
Vegetables: Feel free to mix in other seasonal vegetables like green beans, spinach, or kale for added nutrition and flavor.
Spices: Experiment with spices such as cumin or coriander to infuse a different flavor profile, or add fresh herbs like thyme or oregano for a unique touch.

Cooking Notes

For a thicker soup, mash some of the potatoes before adding the chicken and half-and-half. This adds creaminess without the need for cream.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.

Serving Suggestions

Serve this hearty soup with crusty bread or warm rolls for dipping.
A sprinkle of additional herbs or a dollop of sour cream can elevate the flavors even further.

Tips

If you want to increase the flavor depth, consider adding a splash of white wine after sautéing the vegetables and before adding the broth.
For an easier cleanup, line your baking sheet with parchment paper when roasting the chicken.

Prep Time, Cook Time, Total Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Nutritional Information

Calories: 350
Protein: 25g
Sodium: 600mg

FAQs

Can I make this soup in a slow cooker?

Absolutely! You can sauté the vegetables in a skillet first, then add everything to the slow cooker along with the chicken. Cook on low for 6-8 hours or high for 4-5 hours.

How can I make this soup dairy-free?

You can substitute half-and-half with a non-dairy milk like almond or coconut milk, and replace the butter with olive oil or a vegan butter alternative.

Can this soup be frozen?

Yes, you can freeze the soup! Allow it to cool completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. Reheat on the stove or microwave before serving.

What should I serve with Ranch Chicken Veggie Soup?

This soup pairs wonderfully with a side salad, some garlic bread, or even a hearty sandwich for a complete meal.

Conclusion

The Ranch Chicken Veggie Soup is the perfect blend of warmth, comfort, and taste, making it a must-try recipe for everyone. Packed with nutritious ingredients, this soup is not only delightful but also flexible for your culinary creations. It’s excellent for meal prepping and can easily be transformed with different proteins and vegetables to keep things exciting. We encourage you to share your experience with this recipe and try out your variations. Embrace the deliciousness of home cooking and let this hearty soup become a staple in your kitchen!