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Ranch Chicken Veggie Soup

Ranch Chicken Veggie Soup

A hearty, comforting soup loaded with shredded chicken, fresh vegetables, and savory ranch seasoning, perfect for a warming meal any time of day.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course dinner, Soup
Cuisine American
Servings 6 people
Calories 350 kcal

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.