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Simple Creamy Ranch Chicken Rice Soup

A comforting bowl of creamy soup filled with tender chicken, fluffy rice, and vibrant vegetables, enhanced with ranch seasoning for a burst of flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Ensure the chicken is halal-compliant.
  • 1 cup cooked rice Any variety of cooked rice can be used.
  • 4 cups chicken broth Use low-sodium broth for a healthier option.
  • 1 cup heavy cream Can substitute with coconut cream for a lighter version.
  • 1 packet ranch dressing mix Check labels for gluten-free options if necessary.
Vegetables
  • 1 cup carrots, diced Fresh carrots provide the best flavor.
  • 1 cup celery, diced Add a slight crunch to the soup.
  • 1 medium onion, chopped Can use yellow or white onions.
Seasoning
  • Salt and pepper to taste Adjust to personal preference.
Garnish
  • Fresh parsley for garnish Chopped parsley enhances presentation.

Method
 

Preparation
  1. Gather all of your ingredients, ensuring that your chicken is properly cooked and shredded.
  2. In a large pot, heat a dash of oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables are tender, about 5-7 minutes.
  3. Pour in the chicken broth and stir to combine. Bring to a boil.
  4. Add the shredded chicken and cooked rice to the pot. Stir until well combined.
  5. Reduce the heat to low and slowly stir in the heavy cream and ranch dressing mix. Ensure everything is mixed thoroughly, allowing the soup to simmer for another 5-10 minutes.
  6. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley.
  7. Gather the family around the table and enjoy this bowl of hearty goodness!

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. You can freeze the soup for up to 2 months. Reheat by thawing in the refrigerator overnight and gently warming it on the stove. Avoid boiling after adding the cream to prevent curdling.