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
Scale
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.
