Description
A cozy, creamy soup that blends tender chicken, comforting rice, and a tangy ranch twist, perfect for weeknight dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 chicken breasts
- 4 cups chicken broth
- 1 cup long-grain rice
- 1 packet ranch seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/2 cup heavy cream
- 2 cups frozen mixed vegetables
- Fresh parsley, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until translucent, about 5–7 minutes.
- Add chicken breasts to the pot and cook for 5–7 minutes per side until browned but not fully cooked.
- Pour in chicken broth and add uncooked rice. Bring to a boil, then reduce to a simmer.
- Stir in ranch seasoning mix, salt, pepper, and paprika. Simmer for about 20 minutes or until rice is tender and chicken is cooked through.
- Remove chicken, shred it with two forks, and return it to the soup.
- Stir in heavy cream and frozen mixed vegetables. Simmer for an additional 5–10 minutes.
- Taste and adjust seasoning. Serve hot, garnished with fresh parsley.
Notes
For a different flavor profile, consider adding mushrooms or using wild rice. Leftover chicken can be added in the final minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg