Name: Ranch Chicken Veggie Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
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

Description

A hearty and comforting Ranch Chicken Veggie Soup, perfect for any meal!

Ingredients

Scale

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

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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