Description
This comforting soup features tender chicken, creamy ranch flavors, and fluffy rice, perfect for cozy evenings and gatherings.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 ribs celery, diced
- 2 teaspoons garlic, minced
- 1 packet dry ranch seasoning mix
- 6 cups chicken broth
- 1 cup long-grain white rice, uncooked
- 2 cups rotisserie chicken, shredded
- 4 ounces cream cheese, softened
- Optional garnish: chopped fresh parsley, cracked black pepper, shredded cheddar
Instructions
- In a large pot, warm olive oil and butter over medium heat until melted.
- Add diced onion, carrots, and celery, sautéing until softened, about 8–10 minutes.
- Stir in minced garlic and cook until fragrant, about 30–60 seconds.
- Add ranch seasoning and stir for 30 seconds to bloom the flavors.
- Pour in chicken broth and bring to a boil.
- Stir in uncooked long-grain rice and reduce to medium-low heat, simmering for about 20–25 minutes until rice is tender.
- Stir in shredded chicken and cream cheese until melted and heated through, about 3–5 minutes.
- Adjust seasoning with salt and pepper as needed, and serve garnished with parsley or cheddar.
Notes
For a lower sodium version, use low-sodium chicken broth and ranch seasoning. This soup can be frozen for up to 3 months without the rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 2g
- Sodium: 820mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 19g
- Cholesterol: 50mg