Introduction to Ranch Chicken Veggie Soup
As a busy mom, I know how challenging it can be to get a wholesome meal on the table. That’s where my beloved Ranch Chicken Veggie Soup comes into play! This hearty dish is not only a quick solution for those hectic weekdays, but it also warms the soul and delights the family. Imagine a cozy bowl filled with tender chicken, vibrant veggies, and that creaminess that wraps you in comfort. It’s the perfect remedy for the day’s stress, making it a staple in my kitchen and a meal everyone loves!
Why You’ll Love This Ranch Chicken Veggie Soup
This Ranch Chicken Veggie Soup is a lifesaver for busy families! It’s incredibly easy to make and ready in under an hour. The flavors blend harmoniously, creating a rich, comforting dish that feels homemade. Plus, it’s a great way to sneak in healthy veggies without the kiddos protesting. You’ll love how one pot can deliver so much warmth and satisfaction, making both your taste buds and your schedule smile!
Ingredients for Ranch Chicken Veggie Soup
Gathering your ingredients is half the fun! For this Ranch Chicken Veggie Soup, you’ll need a mix of fresh produce and pantry staples. Here’s what you’ll need:
- Chicken Breasts: I use boneless, skinless for ease. They get tender and shred nicely.
- Olive Oil: A drizzle for roasting chicken, adding flavor while keeping it moist.
- Kosher Salt: A must for enhancing all those delicious flavors.
- Black Pepper: Freshly ground offers a kick and enhances taste.
- Dry Ranch Seasoning Mix: The star ingredient! It gives that signature tang and creaminess without much fuss.
- Unsalted Butter: Adds richness when sautéing veggies—yum!
- Onion, Carrots, and Celery: This classic mix brings depth to the soup’s flavor base.
- Garlic: Freshly minced liven things up with its aromatic kick.
- Red Bell Pepper: Sweet and colorful, it adds crunch and vitamins.
- Zucchini: Mild in flavor, perfect for sneaking in healthy greens.
- Frozen Corn Kernels: Add a touch of sweetness and vibrant color.
- Yukon Gold Potatoes: Creamy and perfect for making the soup hearty.
- Low-Sodium Chicken Broth: The foundation of the soup’s warmth—low-sodium keeps it healthy!
- Half-and-Half: Makes the soup creamy and luscious—divine!
- Dried Thyme: Offers earthy notes that elevate the soup’s profile.
- Smoked Paprika: If you’re like me and love smoky flavors, this is a game-changer.
- Chili Flakes (optional): For those who crave an extra kick—totally customizable!
- Fresh Parsley and Chives: These vibrant herbs add freshness and a splash of color at the finish.
With all these ingredients handy, you’re ready to create a hearty soup that’s pure comfort in a bowl! For exact measurements, be sure to check the end of the article where they’re listed for printing.
How to Make Ranch Chicken Veggie Soup
Making this Ranch Chicken Veggie Soup is a breeze. Follow these simple steps, and you’ll have a cozy bowl ready in no time!
Step 1: Roasting the Chicken
Begin by preheating your oven to 400°F. While it’s heating, rub the chicken breasts with olive oil, kosher salt, black pepper, and dry ranch seasoning mix. This step not only adds flavor but ensures the chicken remains juicy.
Once your oven is ready, place the seasoned chicken on a baking sheet. Roast for 20 to 25 minutes, until the chicken is cooked through and no longer pink. Let it rest for about 5 minutes after baking. Then, shred the chicken with two forks, letting the magic happen!
Step 2: Sautéing the Vegetables
While the chicken roasts, grab a large pot and melt some unsalted butter over medium heat. Toss in the diced onion, carrots, and celery. These aromatic ingredients form a lovely base for your soup!
Sauté the veggies for about 5 minutes until they start to soften. Next, stir in the minced garlic, diced red bell pepper, and zucchini. These add layers of flavor and texture, so sauté them for another 2 to 3 minutes until they’re fragrant.
Step 3: Combining Ingredients
Now it’s time to add a bit more goodness! Toss in the diced Yukon Gold potatoes and frozen corn kernels. Pour in the low-sodium chicken broth to bring everything together.
For extra flavor, sprinkle in dried thyme and smoked paprika. If you’re feeling adventurous, add a pinch of chili flakes for some heat!
Step 4: Simmering for Flavor
Bring the mixture to a gentle boil, then reduce the heat. Let it simmer for 15 to 20 minutes. This is when the potatoes will cook through and all the flavors meld together beautifully. Trust me, your kitchen will smell incredible!
Step 5: Finishing Touches
After simmering, add the shredded chicken to the pot along with the half-and-half. Stir well and allow it to simmer for an additional 5 minutes. This is where the soup turns creamy!
Finally, don’t forget to taste the soup. Adjust salt and black pepper to your preference. Just before serving, stir in fresh parsley and chives for a burst of freshness.
Serve hot and watch everyone devour this delightful Ranch Chicken Veggie Soup!
Tips for Success
- Prep your veggies ahead of time for a quicker cooking experience.
- Feel free to use rotisserie chicken if you’re short on time.
- Adjust the seasonings to suit your family’s taste—it’s fun to experiment!
- For a heartier soup, mash some potatoes before adding the milk for creaminess.
- Garnish with extra herbs for a pop of freshness right before serving!
Equipment Needed
- Oven: Essential for roasting chicken; don’t have one? A stovetop grill works too!
- Large Pot: A good-sized pot for simmering your soup; a Dutch oven is perfect!
- Baking Sheet: Necessary for roasting the chicken; any flat oven-safe pan will do.
- Knife and Cutting Board: For chopping veggies; you can use a simple paring knife!
- Measuring Cups and Spoons: For precise ingredient amounts; a kitchen scale is great if you have one!
Variations of Ranch Chicken Veggie Soup
- Vegetarian Version: Swap chicken for chickpeas or white beans and use vegetable broth for a plant-based meal.
- Spicy Kick: Add diced jalapeños or increase chili flakes for those who love heat in their soup.
- Herb Lovers: Experiment with fresh herbs like dill or cilantro to create a unique flavor profile.
- Low-Carb Option: Replace Yukon Gold potatoes with cauliflower florets for a delicious low-carb alternative.
- Cheesy Delight: Stir in shredded cheese like cheddar or Monterey Jack before serving for an extra creamy texture.
Serving Suggestions with Ranch Chicken Veggie Soup
- Crusty Bread: Serve with warm, crusty bread or dinner rolls for a comforting touch.
- Side Salad: Pair with a light salad dressed in vinaigrette for a refreshing contrast.
- Herb Topping: Garnish with additional fresh herbs for a pop of color and flavor.
- Cheese Crackers: Offer a side of cheese crackers for a delightful crunch.
FAQs about Ranch Chicken Veggie Soup
Can I make Ranch Chicken Veggie Soup in advance?
Absolutely! This soup stores well in the fridge for up to 3 days. I often make a big batch on the weekend to enjoy throughout the week—just reheat and savor!
Can I freeze this soup?
Yes! You can freeze Ranch Chicken Veggie Soup for up to 3 months. Just make sure to leave out the half-and-half until you’re ready to serve it again for the best texture.
How can I make this soup healthier?
To lighten it up, consider using low-fat half-and-half or replacing it with almond milk. You can also add more veggies to up that nutrient count!
What other vegetables can I add to this soup?
Feel free to get creative! Peas, green beans, or even spinach can add a lovely touch. The best part of this soup is its versatility!
Can I use another protein instead of chicken?
Of course! If you prefer turkey or even cooked sausage, feel free to make those substitutions. Just be sure to adjust cooking times as needed.
Final Thoughts
As I serve up a steaming bowl of Ranch Chicken Veggie Soup, I can’t help but feel a wave of joy wash over me. This recipe isn’t just about nourishing our bodies; it’s about bringing the family together over a cozy meal. The laughter shared, the tools clattering, and the aroma wafting through the kitchen all create precious memories. In just under an hour, I have transformed simple ingredients into a heartwarming dish that comforts and delights. Every spoonful holds the promise of love, care, and a little bit of magic—how can you beat that?
Print
Ranch Chicken Veggie Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Low Calorie
Description
A hearty and comforting Ranch Chicken Veggie Soup, perfect for any meal!
Ingredients
- 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
- 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
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
Instructions
- Preheat oven to 400°F. Rub chicken breasts with olive oil, salt, pepper, and ranch seasoning. Place on a baking sheet and roast for 20 to 25 minutes until cooked through. Allow to rest for 5 minutes, then shred with two forks.
- While chicken bakes, melt butter in a large pot over medium heat. Add onion, carrots, and celery, cooking for 5 minutes until softened.
- Stir in garlic, bell pepper, and zucchini. Sauté for 2 to 3 minutes until fragrant.
- 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 to 20 minutes until potatoes are tender.
- Add shredded chicken and half-and-half. Simmer for 5 additional minutes. Taste and adjust salt and pepper as needed.
- Stir in fresh parsley and chives. Serve hot with additional herbs if desired.
Notes
- Adjust seasoning according to taste.
- For a thicker soup, you can mash some of the potatoes before adding the chicken and half-and-half.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
