Name: Hearty Ranch Chicken Veggie Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
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

Description

The Ranch Chicken Veggie Soup is the perfect blend of warmth, comfort, and taste.

Ingredients

Scale

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

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.
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.
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.
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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup

Nutrition

Calories: 350 kcal
Sodium: 600 mg
Protein: 25 g