Ranch Chicken Veggie Soup (Print View)

Creamy chowder featuring shredded ranch-seasoned chicken and a medley of fresh vegetables, rich and hearty.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper

→ Vegetables

05 - 1 large yellow onion, diced
06 - 2 medium carrots, peeled and sliced
07 - 2 celery stalks, diced
08 - 2 medium potatoes, peeled and diced
09 - 1 red bell pepper, diced
10 - 2 cups frozen or fresh corn kernels
11 - 3 cups baby spinach, roughly chopped
12 - 3 garlic cloves, minced

→ Broth & Dairy

13 - 5 cups low-sodium chicken broth
14 - 1 cup half-and-half or whole milk
15 - 2 tablespoons unsalted butter
16 - 2 tablespoons all-purpose flour or gluten-free flour blend

→ Seasonings & Herbs

17 - 2 tablespoons dry ranch seasoning mix
18 - 1 teaspoon dried thyme
19 - ½ teaspoon smoked paprika
20 - ¼ cup fresh parsley, chopped
21 - Fresh chives for garnish, optional

# Directions:

01 - Heat olive oil in a large Dutch oven or soup pot over medium heat. Season chicken breasts with salt and pepper, add to the pot, and sear for 3-4 minutes per side until lightly browned. Remove and set aside for continued cooking in the soup.
02 - In the same pot, add butter. Once melted, add onion, carrots, celery, and bell pepper. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
03 - Sprinkle flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste.
04 - Gradually pour in chicken broth, stirring constantly to prevent lumps. Add potatoes, corn, ranch seasoning, thyme, and smoked paprika. Return chicken breasts to the pot.
05 - Bring to a gentle boil, reduce heat, cover, and simmer for 18-20 minutes until chicken is cooked through and vegetables are tender.
06 - Remove chicken breasts, shred with two forks, then return shredded chicken to the soup. Stir in half-and-half or milk and spinach. Simmer for 3-5 more minutes until spinach is wilted and soup is creamy.
07 - Taste and adjust seasoning with salt and pepper as needed. Ladle soup into bowls and garnish with parsley and fresh chives.

# Expert Advice:

01 -
  • It's one of those soups where you can taste every vegetable without any single flavor overpowering the others, thanks to the creamy ranch base that ties everything together.
  • The shredded chicken stays impossibly tender because you cook it gently in the broth instead of boiling it to death in a separate pot.
02 -
  • Don't skip the roux step thinking you can just dump in cream later and call it a day, because the flour coating the vegetables is what creates that velvety texture that makes people think you cooked all afternoon.
  • If your soup looks too thin after adding the broth, resist the urge to panic because the potatoes release starch as they cook, naturally thickening everything, and overseasoned is harder to fix than underseasoned.
03 -
  • Make your own ranch seasoning if you want to control sodium levels or avoid additives, and honestly it tastes fresher and you'll feel proud using homemade.
  • Chill leftover soup in the refrigerator and reheat it gently over low heat with a splash of broth or milk because reheating too aggressively can break the cream and make it look separated.
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