If you’re craving a comforting, hearty, and flavor-packed bowl of goodness, this Ranch Chicken Veggie Soup Recipe is exactly what you need. It’s a perfect blend of tender roasted chicken and a colorful variety of vegetables all simmered in a creamy, ranch-seasoned broth that’s both satisfying and healthy. Whether you’re warming up on a chilly evening or looking for a wholesome meal that feels like a hug in a bowl, this soup delivers layers of texture and flavor that will quickly make it one of your new favorites.
Ingredients You’ll Need
The magic behind this soup’s rich taste and inviting texture comes down to a handful of fantastic, simple ingredients. Each element plays a key role—from the juicy, ranch-seasoned chicken to the fresh and vibrant vegetables, and the creamy broth that ties everything together perfectly.
- 2 large boneless, skinless chicken breasts: The protein powerhouse, perfectly roasted for tender shredding.
- 1 tablespoon olive oil: Helps the chicken roast beautifully with a golden finish.
- 1 teaspoon kosher salt: Balances and enhances all the flavors.
- 1/2 teaspoon freshly ground black pepper: Adds a mild kick of warmth.
- 1 tablespoon dry ranch seasoning mix: The signature flavor that makes this soup unforgettable.
- 2 tablespoons unsalted butter: For sautéing vegetables with a silky richness.
- 1 medium onion, diced: Provides a sweet, aromatic base for the soup.
- 2 medium carrots, peeled and diced: Adds natural sweetness and color.
- 2 celery stalks, diced: Contributes a crisp, fresh texture.
- 3 cloves garlic, minced: Delivers a fragrant, savory depth.
- 1 red bell pepper, diced: Brings bright color and subtle sweetness.
- 1 medium zucchini, diced: Offers a tender, fresh contrast.
- 1 cup frozen corn kernels: Adds pops of sweet crunch.
- 3 medium Yukon Gold potatoes, peeled and diced: Thickens the soup naturally with a creamy bite.
- 6 cups low-sodium chicken broth: The flavorful foundation that ties everything together.
- 1 cup half-and-half: Adds luscious creaminess without overwhelming the veggies.
- 1/2 teaspoon dried thyme: A subtle herbal note that complements the ranch seasoning.
- 1/4 teaspoon smoked paprika: Introduces a gentle smoky warmth.
- 1/4 teaspoon chili flakes (optional): For a little kick if you like it spicy.
- Salt and black pepper to taste: To adjust seasoning perfectly.
- 1/4 cup fresh parsley, chopped: Brightens every spoonful with freshness.
- 2 tablespoons fresh chives, chopped: Adds a mild oniony zest for garnish.
How to Make Ranch Chicken Veggie Soup Recipe
Step 1: Roast the Chicken
Start by preheating your oven to 400°F. Rub the chicken breasts generously with olive oil, kosher salt, black pepper, and the dry ranch seasoning mix. This step infuses the meat with that classic ranch flavor and ensures a juicy, aromatic result. Roast the chicken on a baking sheet for about 20 to 25 minutes until fully cooked. Once done, let it rest for 5 minutes to seal in the juices before shredding it finely with two forks. This shredded chicken forms the heart of your soup, giving it wonderful texture and protein-packed goodness.
Step 2: Sauté the Base Vegetables
While the chicken roasts, melt butter in a large pot over medium heat. Add diced onions, carrots, and celery – the classic mirepoix trio that creates a flavorful foundation for many comforting dishes. Cook them gently for about 5 minutes until they’re softened and sweet, releasing their natural aromas. This step sets the stage for the complexity of the soup’s flavor.
Step 3: Add Aromatics and More Veggies
Next, stir in minced garlic, diced red bell pepper, and zucchini. Sauté everything together for 2 to 3 minutes until the garlic is fragrant and the veggies start to tenderize. These colorful ingredients uplift the soup with freshness and subtle sweetness, balancing the deep flavors from the broth and seasoning.
Step 4: Build the Soup with Potatoes and Broth
Time to add the diced Yukon Gold potatoes and frozen corn kernels. Potatoes give the soup a comforting, creamy body without needing extra thickeners, while the corn adds delightful bursts of sweetness. Pour in the chicken broth, then season with dried thyme, smoked paprika, and chili flakes if you’re feeling adventurous. Bring everything to a boil, then reduce the heat and let it simmer gently for 15 to 20 minutes until the potatoes become tender and the flavors have melded beautifully.
Step 5: Finish with Chicken and Cream
Add the shredded chicken back into the pot along with the half-and-half, stirring to combine. Simmer the soup for 5 more minutes to heat through the chicken and create a velvety, creamy texture without losing the freshness of the broth. Taste and adjust with salt and pepper as needed — this final step brings all the layers of flavor together.
Step 6: Stir in Fresh Herbs and Serve
Right before serving, stir in chopped fresh parsley and chives. These herbs offer a vibrant pop of green and a fresh, oniony zing that elevates every spoonful of your Ranch Chicken Veggie Soup Recipe. Serve it hot, ladled into your favorite bowls, and enjoy the warmth and comforting flavors in every bite.
How to Serve Ranch Chicken Veggie Soup Recipe
Garnishes
Fresh herbs like parsley and chives are the perfect finishing touch, but you can also add a sprinkle of shredded cheddar cheese or a dollop of sour cream for extra richness. A twist of fresh lemon juice brightens up the creamy broth if you want a little zing. Cracked black pepper on top adds just the right hint of spice and aroma.
Side Dishes
This soup deserves equally considerate sides! Think warm crusty bread or buttery garlic rolls for dipping, or a simple crisp green salad to contrast the creamy texture. Crispy tortilla chips or a light cheese quesadilla also complement the ranch flavors wonderfully if you want something playful on the side.
Creative Ways to Present
Serve the soup in rustic white bowls for a cozy farmhouse vibe or in clear glass mugs if you want to show off the colorful layers of veggies and chicken. Garnish each bowl with a sprig of parsley or a few chive strands arranged artfully to elevate your presentation. You might even add a small ramekin of extra ranch seasoning or hot sauce on the side for guests to customize their bowls.
Make Ahead and Storage
Storing Leftovers
This Ranch Chicken Veggie Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain freshness and flavor. The potatoes might thicken the soup slightly after chilling, but a quick stir with a splash of broth or water will bring it back to perfect consistency.
Freezing
Freezing is a fantastic way to save this soup for later. Cool it completely, then transfer to freezer-safe containers or heavy-duty bags. It will keep well for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your soup over medium-low heat, stirring occasionally to prevent sticking. If the soup thickened too much while cold or frozen, add a little broth or water to loosen it up. Reheating slowly helps preserve the creamy texture and ensures that fresh herb flavors remain vibrant and inviting.
FAQs
Can I use rotisserie chicken instead of roasting my own?
Absolutely! Using pre-cooked rotisserie chicken is a great shortcut that saves time. Just shred the chicken and add it during the final simmering step. The soup will still be delicious and packed with that signature ranch flavor.
What if I don’t have half-and-half? Can I substitute?
You can substitute half-and-half with whole milk or cream depending on your preference. Whole milk makes it lighter, while cream will make it richer. Just adjust the amount slightly to avoid making the soup too thin or too heavy.
Is this soup spicy? Can I make it milder?
The chili flakes are completely optional and can be left out if you prefer a milder flavor. The ranch seasoning itself adds warmth but not heat, so the soup will be creamy and flavorful without being spicy if you skip the chili flakes.
Can I add other vegetables to this soup?
Definitely! This recipe is versatile, so feel free to add veggies like green beans, peas, or spinach to boost the nutrition and variety. Just add tender greens toward the end so they stay bright and fresh.
How thick should the soup be?
This soup should have a creamy but slightly brothy consistency. The potatoes help thicken it naturally, but it should still be spoonable and not too thick like a stew. You can always adjust by adding more broth or letting it simmer longer to concentrate flavors.
Final Thoughts
There’s something truly special about this Ranch Chicken Veggie Soup Recipe that makes it feel like a warm hug from the inside out. With fresh veggies, tender chicken, and that unforgettable ranch twist, it’s a comforting meal you’ll want to make again and again. I hope you have as much joy making and sharing this soup as I’ve had. So grab your ingredients, cozy up in the kitchen, and enjoy every delicious spoonful!
Print
Ranch Chicken Veggie Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: American
Description
A comforting and hearty Ranch Chicken Veggie Soup packed with tender roasted chicken, fresh vegetables, and a creamy ranch-flavored broth. Perfect for a wholesome family meal that combines vibrant veggies with a rich, savory taste.
Ingredients
Chicken
- 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
Soup Base
- 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
Garnish
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
Instructions
- Roast the Chicken: Preheat your oven to 400°F (200°C). Rub the chicken breasts with olive oil, kosher salt, black pepper, and dry ranch seasoning mix. Place the chicken on a baking sheet and roast for 20 to 25 minutes, or until cooked through. Remove from oven and let rest for 5 minutes before shredding the meat with two forks.
- Sauté the Vegetables: While the chicken is roasting, melt the butter in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for about 5 minutes until the vegetables are softened and fragrant.
- Add More Vegetables: Stir in minced garlic, diced red bell pepper, and zucchini. Continue to sauté for 2 to 3 minutes until the garlic is fragrant and the vegetables have slightly softened.
- Simmer the Soup: Add the diced potatoes, frozen corn kernels, chicken broth, dried thyme, smoked paprika, and chili flakes if using. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 15 to 20 minutes until the potatoes are tender when pierced with a fork.
- Incorporate Chicken and Cream: Add the shredded chicken and pour in the half-and-half. Stir well and allow the soup to simmer for an additional 5 minutes to heat through and combine the flavors. Taste and season with salt and black pepper as needed.
- Finish with Fresh Herbs: Stir in the chopped fresh parsley and chives just before serving. Serve the soup hot, garnished with extra herbs if desired for a fresh finish.
Notes
- For added spice, increase the chili flakes or add a dash of hot sauce.
- You can substitute half-and-half with heavy cream for a richer soup or with milk for a lighter option.
- Use low-sodium chicken broth to better control the saltiness of the soup.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Shredding the chicken after roasting ensures tender, juicy chicken incorporated throughout the soup.
