Description
This comforting Ranch Chicken Veggie Soup combines tender roasted chicken with a medley of fresh vegetables in a creamy, flavorful broth seasoned with ranch spices and herbs. Perfect for a cozy meal, it’s packed with wholesome ingredients and easy to prepare in under an hour.
Ingredients
Scale
Chicken and Seasoning
- 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
Sautéed Vegetables
- 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
Main Soup Ingredients
- 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
Finishing Touches
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
Instructions
- Roast the Chicken: Preheat oven to 400°F. Rub chicken breasts with olive oil, kosher salt, black pepper, and ranch seasoning mix. Place the chicken on a baking sheet and roast for 20 to 25 minutes until fully cooked. Remove from oven and let rest for 5 minutes before shredding with two forks.
- Sauté Aromatics: While the chicken roasts, melt the unsalted butter in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables soften and become fragrant.
- Add Additional Vegetables: Stir in minced garlic, diced red bell pepper, and diced zucchini. Sauté for another 2 to 3 minutes, allowing the garlic to release its aroma and the veggies to soften slightly.
- Simmer Soup Base: Add diced Yukon Gold potatoes, frozen corn kernels, and pour in the low-sodium chicken broth. Season with dried thyme, smoked paprika, and chili flakes if using. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 to 20 minutes until the potatoes are tender when pierced with a fork.
- Combine Chicken and Cream: Stir in the shredded roasted chicken and the half-and-half cream into the pot. Let the soup simmer gently for an additional 5 minutes to blend the flavors. Taste and adjust salt and pepper as needed.
- Finish with Fresh Herbs: Remove the soup from heat and stir in the freshly chopped parsley and chives. Serve the soup hot, garnished with extra herbs if desired.
Notes
- Use low-sodium chicken broth to control the salt level for a healthier option.
- If fresh herbs are unavailable, dried parsley and chives can be substituted but add them earlier during simmering to release flavor.
- For a dairy-free version, substitute half-and-half with coconut milk or another plant-based cream.
- To make it spicier, increase chili flakes or add a dash of cayenne pepper.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
