Ranch chicken rice soup is a warm and comforting dish that is perfect for chilly days or when you’re feeling under the weather. This hearty soup is made with tender chunks of chicken, savory rice, and a rich broth that’s seasoned with ranch seasoning. It’s a filling meal that’s easy to make and can be enjoyed by the whole family.
One of the great things about ranch chicken rice soup is how customizable it is. You can adjust the seasoning to suit your taste, add in extra vegetables or spices, or swap out the chicken for another protein like beef or pork. It’s a versatile recipe that you can make your own.
To start making ranch chicken rice soup, you’ll need to gather your ingredients. You’ll need chicken, rice, broth or stock, ranch seasoning, and any additional vegetables or spices you’d like to include. It’s important to use good quality ingredients to ensure the best flavor and texture in your soup.
Once you have your ingredients assembled, it’s time to start cooking. Begin by cooking the chicken until it’s tender and fully cooked. Then, cook the rice according to the package instructions, using broth or stock instead of water for added flavor.
Next, combine the chicken and rice in a large pot or Dutch oven. Pour in the broth or stock, and add in the ranch seasoning. Stir everything together and bring the mixture to a boil.
Reduce the heat and let the soup simmer for about 20-30 minutes, or until the rice is fully cooked and the flavors have melded together. You can adjust the seasoning at this point, adding more ranch seasoning or salt and pepper to taste.
If you’d like to add additional vegetables or spices, you can do so during the cooking process. Some popular additions include carrots, celery, onions, garlic, or even some chili powder for a little extra kick.
Once your soup is fully cooked, you can ladle it into bowls and serve it hot. It’s a filling and satisfying meal that’s perfect for lunch or dinner. You can also store any leftovers in the refrigerator or freezer for later.
Overall, ranch chicken rice soup is a delicious and comforting meal that’s easy to make and customizable to your liking. Whether you’re looking for a quick weeknight dinner or a hearty soup to enjoy on a cold day, this recipe is sure to satisfy. So grab your ingredients and get cooking!
Ingredients:
1 lb chicken breasts or thighs, cut into small chunks
1 cup uncooked white rice
8 cups chicken broth or stock
2 tablespoons ranch seasoning
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 carrot, chopped
1 celery stalk, chopped
Salt and pepper, to taste
Directions:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté until the vegetables are tender and the onion is translucent, about 5-7 minutes.
Add the chicken to the pot, and season with salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.
Add the uncooked rice to the pot, and stir to combine with the chicken and vegetables.
Pour in the chicken broth or stock, and add the ranch seasoning. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the rice is fully cooked and the chicken is tender.
Taste the soup and adjust the seasoning as needed, adding more ranch seasoning or salt and pepper to taste.
Ladle the soup into bowls, and serve hot. Optional toppings include chopped fresh parsley, grated Parmesan cheese, or a dollop of sour cream.
This recipe makes about 6-8 servings of ranch chicken rice soup, depending on serving size.
Tips:
To save time, you can use pre-cooked chicken or rotisserie chicken instead of cooking the chicken from scratch.
If you prefer a creamier soup, you can add a splash of heavy cream or coconut milk at the end of cooking.
For a vegetarian version, you can swap out the chicken for tofu or tempeh, and use vegetable broth or stock instead of chicken broth.
Nutrition facts:
Here is an approximate nutrition breakdown for one serving (based on 8 servings per recipe):
Calories: 276
Protein: 20g
Fat: 8g
Carbohydrates: 28g
Fiber: 1g
Sugar: 1g
Sodium: 996mg
Serving suggestions:
Serve with a crusty bread or crackers for dipping and soaking up the broth.
Add a side salad or steamed vegetables for a balanced meal.
Top with chopped fresh parsley, grated Parmesan cheese, or a dollop of sour cream for added flavor and texture.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
To freeze, ladle the soup into freezer-safe containers or resealable bags and store in the freezer for up to 3 months.
To reheat, thaw the soup in the refrigerator overnight (if frozen), then reheat on the stovetop or in the microwave until heated through.
