Save When the air turns crisp and you crave something truly comforting, this Ranch Chicken Veggie Soup is the perfect answer. It is a hearty, zesty twist on a classic vegetable chowder, elevated by the bold flavors of ranch-seasoned chicken and a velvety, cream-kissed broth that warms you from the inside out.
Save What makes this soup truly special is the method of roasting the chicken. By coating the breasts in olive oil and ranch seasoning before baking, the meat remains incredibly tender and juicy, infusing every bite of the soup with concentrated flavor. Combined with the sweetness of corn and the earthiness of Yukon Gold potatoes, it is a balanced meal in a single bowl.
Ingredients
- Chicken: 2 large boneless, skinless chicken breasts (about 500 g / 1 lb), 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
- Ranch Seasoning: 1 tablespoon dry ranch seasoning mix (store-bought or homemade)
- 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 (or whole milk), 1/2 teaspoon dried thyme, 1/4 teaspoon smoked paprika, 1/4 teaspoon chili flakes (optional)
- To Finish: 1/4 cup fresh parsley (chopped), 2 tablespoons fresh chives (optional)
Instructions
- Step 1
- Preheat oven to 400°F (200°C). Rub chicken breasts with olive oil, salt, pepper, and ranch seasoning. Place on a baking sheet and roast for 20–25 minutes, until cooked through. Let rest for 5 minutes, then shred with two forks.
- Step 2
- While chicken bakes, melt butter in a large pot over medium heat. Add onion, carrots, celery, and cook for 5 minutes until softened.
- Step 3
- Stir in garlic, bell pepper, and zucchini. Sauté for 2–3 minutes.
- Step 4
- Add potatoes, corn, chicken broth, dried thyme, smoked paprika, and chili flakes (if using). Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender.
- Step 5
- Add shredded chicken and half-and-half. Simmer for 5 more minutes. Taste and adjust salt and pepper as needed.
- Step 6
- Stir in fresh parsley and chives. Serve hot, garnished with extra herbs if desired.
Zusatztipps für die Zubereitung
For a thicker, more rustic chowder, use a wooden spoon to mash a few of the cooked potato cubes against the side of the pot before adding the cream and chicken. This releases starches that naturally thicken the broth. Also, ensure you allow the chicken to rest after roasting to keep it moist during the shredding process.
Varianten und Anpassungen
If you don't have a store-bought mix, you can easily create homemade ranch seasoning by mixing 1 tsp dried dill, 1 tsp dried parsley, 1/2 tsp dried chives, 1/2 tsp garlic powder, 1/2 tsp onion powder, and a pinch of salt and pepper. For a lighter version of the soup, substitute the half-and-half with whole milk.
Serviervorschläge
This soup is a complete meal on its own, but it pairs wonderfully with a side of warm, crusty artisan bread or a light green salad with a lemon vinaigrette. For an extra touch of indulgence, garnish each bowl with a sprinkle of shredded cheddar cheese or a few crispy bacon bits.
Save Whether you're looking for a new family favorite or a cozy meal to get through a rainy afternoon, this Ranch Chicken Veggie Soup is sure to satisfy. Its vibrant colors and rich, creamy texture make it as beautiful as it is delicious.
Recipe FAQ
- → Can I use rotisserie chicken instead of roasting fresh chicken breasts?
Yes, using a store-bought rotisserie chicken shreds about 2 cups of meat and reduces total preparation time to roughly 30 minutes since you skip the roasting step entirely.
- → How can I make this soup thicker?
Mash some cooked potatoes against the pot side before adding chicken, or stir in a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold broth) during the final simmer.
- → Is this soup freezer-friendly?
The soup freezes well for up to 3 months, though the texture of potatoes may soften slightly. Consider freezing without half-and-half and adding cream when reheating for best consistency.
- → What can I substitute for half-and-half?
Whole milk works for a lighter version, or coconut milk creates dairy-free options. Heavy cream yields richer results, while evaporated milk maintains creaminess without excessive fat.
- → Which vegetables work best as substitutions?
Butternut squash or sweet potatoes replace Yukon Golds beautifully. Green beans, peas, or diced butternut squash substitute nicely for corn or zucchini depending on seasonal availability.