This Ranch Chicken Veggie Soup is a warm, hearty dish that brings comfort with every spoonful. Combining tender roasted chicken with a vibrant medley of fresh vegetables, the soup offers a perfect balance of savory and subtle spice notes that are satisfying any time of the day.
Originating from classic American flavors, this soup is loaded with wholesome ingredients and enriched with creamy half-and-half, making it both nourishing and delicious. It’s ideal for a cozy dinner or a fulfilling lunch, especially on cooler days when you crave something warming and nutritious.
- Rich, comforting flavors with roasted chicken and ranch seasoning for deep savory tastes.
- Loaded with fresh vegetables and potatoes to boost nutrition and texture.
- Creamy yet light, perfect for a low-calorie, satisfying meal.
- Easy to prepare with simple steps suitable for weeknight dinners.
Ingredients
- Boneless, skinless chicken breasts: About 1 pound, roasted for tender, flavorful chicken that adds heartiness to the soup.
- Olive oil: Used to rub the chicken, enhancing moisture and preventing sticking while roasting.
- Kosher salt: Provides essential seasoning to the chicken and vegetable base for balanced taste.
- Freshly ground black pepper: Adds mild heat and depth to both the chicken and soup components.
- Dry ranch seasoning mix: Infuses the chicken with classic herbaceous and tangy flavors characteristic of ranch.
- Unsalted butter: Used for sautéing vegetables, imparting richness without extra salt.
- Onion: Diced medium onion to create a savory aromatic foundation for the soup’s flavor.
- Carrots: Peeled and diced, they provide natural sweetness and vibrant color.
- Celery stalks: Chopped for classic soup base flavor and subtle crunch.
- Garlic cloves: Minced three cloves for pungent, aromatic depth.
- Red bell pepper: Adds sweetness and color contrast, boosting the veggie profile.
- Zucchini: Diced for a tender, mild vegetable texture that complements potatoes.
- Frozen corn kernels: One cup adds bursts of sweetness and texture.
- Yukon Gold potatoes: Peeled and diced for creaminess and body in each spoonful.
- Low-sodium chicken broth: Six cups form the flavorful liquid base, keeping sodium levels controlled.
- Half-and-half: One cup incorporated for a smooth, creamy finish without heaviness.
- Dried thyme: Offers earthy herbal notes characteristic of hearty soups.
- Smoked paprika: Adds subtle smokiness and warm color for complexity.
- Chili flakes (optional): For a mild kick of heat if desired.
- Fresh parsley and chives: Chopped fresh herbs to brighten and finish the soup with freshness.
Instructions
- Roast the Chicken
Preheat your oven to 400°F. Rub the chicken breasts all over with olive oil, kosher salt, black pepper, and dry ranch seasoning. This coating creates a flavorful crust while roasting, sealing in the chicken’s moisture. Arrange on a baking sheet and roast for 20 to 25 minutes until cooked through and juices run clear. Let rest for 5 minutes before shredding with two forks to maintain juiciness and texture for the soup.
- Sauté Aromatics and Vegetables
While the chicken roasts, melt the butter in a large pot over medium heat. Add diced onion, carrots, and celery and cook for about 5 minutes until softened, releasing their natural sweetness and forming the soup base. Stir in minced garlic, diced red bell pepper, and zucchini, then sauté an additional 2 to 3 minutes until fragrant. This step develops rich layers of flavor and tenderizes the vegetables for a satisfying bite.
- Add Potatoes, Corn, and Broth
Incorporate diced Yukon Gold potatoes and frozen corn kernels into the pot. Pour in the low-sodium chicken broth along with dried thyme, smoked paprika, and optional chili flakes. Bring the mixture to a rolling boil, then reduce the heat and simmer gently for 15 to 20 minutes until the potatoes are tender but intact. This slow simmer allows flavors to meld beautifully, creating a hearty, comforting soup base.
- Incorporate Chicken and Cream
Add the shredded roasted chicken back into the pot along with the half-and-half for creamy richness. Simmer the soup for an additional 5 minutes to warm through and combine the flavors. Taste and adjust seasoning with kosher salt and black pepper to suit your preference, enhancing balance and depth.
- Finish with Fresh Herbs and Serve
Turn off the heat and stir in freshly chopped parsley and chives for brightness and a fresh herby aroma. Serve the soup hot, optionally garnished with extra herbs for appeal and a pop of color. This finishing touch enhances the soup’s complexity and freshness, rounding out the flavors beautifully.
- For a thicker texture, mash some of the cooked potatoes before adding chicken and half-and-half, creating a naturally creamy consistency.
- If you prefer less creaminess, substitute half-and-half with milk or omit it and use extra broth.
- Adjust chili flakes to control the level of spiciness based on your preference.
Storage Tips
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium heat, adding a splash of broth or water if it becomes too thick.
Serving Suggestions
This soup pairs wonderfully with crusty bread or warm dinner rolls for dipping. You can also serve it alongside a fresh green salad for a balanced meal filled with textures and flavors.
- Roasting the chicken beforehand enhances its flavor and keeps the meat moist when added to the soup.
- Using Yukon Gold potatoes provides a creamy texture when cooked without breaking down completely.
- Fresh herbs added at the end brighten the dish and elevate the flavors.
FAQs
- Can I make this soup in advance?
Yes, this soup tastes even better the next day as the flavors meld. Store it covered in the fridge up to 3 days.
- Can I use rotisserie chicken instead of roasting my own?
Absolutely, substituting with pre-cooked rotisserie chicken saves time and works well without sacrificing flavor.
- Is this soup freezer-friendly?
It can be frozen, but cream-based soups sometimes separate. Cool completely before freezing and reheat gently, stirring frequently.
- What can I substitute for the half-and-half?
Use whole milk or a dairy alternative like coconut milk for a different creamy texture, but it may slightly alter the flavor.
- Can I add other vegetables?
Yes, feel free to include green beans, peas, or spinach for added nutrition and variety.
- How spicy is this soup?
The chili flakes are optional and can be adjusted or omitted to control heat level for your taste.
- What type of ranch seasoning works best?
A dry ranch mix with herbs and buttermilk powder creates the best flavor without adding liquid.
Ranch Chicken Veggie Soup
Equipment
- 1 oven for roasting chicken
- 1 large pot for sautéing and simmering soup
- 1 baking sheet for roasting chicken
- 2 forks for shredding chicken
Ingredients
- 2 large boneless skinless chicken breasts (about 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
- Preheat oven to 400°F. Rub chicken breasts with olive oil, salt, pepper, and ranch seasoning.
- Place chicken on a baking sheet and roast for 20 to 25 minutes until cooked through.
- Let chicken rest for 5 minutes, then shred with two forks.
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened.
- Add garlic, bell pepper, and zucchini. Sauté for 2 to 3 minutes until fragrant.
- Stir in potatoes, corn, chicken broth, dried thyme, smoked paprika, and chili flakes if using. Bring to a boil.
- Reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
- Add shredded chicken and half-and-half. Simmer for 5 minutes more.
- Adjust salt and pepper to taste. Stir in fresh parsley and chives.
- Serve hot with additional herbs if desired.
Notes
- Adjust seasoning according to taste.
- For thicker soup, mash some potatoes before adding chicken and half-and-half.
- Store leftovers refrigerated for up to 3 days.
