Creamy Ranch Chicken Soup
Warm, comforting, and full of flavor, this Creamy Ranch Chicken Soup is the perfect meal for chilly days. With tender chicken, hearty vegetables, and a rich, ranch-infused broth, every spoonful brings cozy satisfaction.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts
- 4 cups (950 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1 cup (150 g) diced carrots
- 1 cup (150 g) diced celery
- 1 cup (150 g) diced potatoes
- ½ cup (75 g) frozen peas
- ½ cup (120 g) ranch dressing
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
Instructions
1. Cook the Chicken
Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then cook for 5–7 minutes per side until golden brown and fully cooked. Remove from the pot and set aside to cool slightly.
2. Sauté the Vegetables
In the same pot, add the carrots, celery, and potatoes. Sauté for about 5 minutes, stirring occasionally, until they start to soften.
3. Add the Broth
Pour in the chicken broth and bring to a boil. Once boiling, reduce to a simmer and cook for 15 minutes, or until the vegetables are tender.
4. Shred the Chicken
While the soup simmers, shred the cooked chicken into bite-sized pieces using two forks.
5. Combine and Simmer
Return the shredded chicken to the pot. Stir in the heavy cream, ranch dressing, garlic powder, onion powder, dried dill, and frozen peas. Mix well to combine all the flavors.
Let the soup simmer for another 5–10 minutes, stirring occasionally, until heated through and creamy. Taste and adjust seasoning with salt and pepper.
6. Serve
Ladle the soup into bowls, sprinkle with fresh chopped parsley, and serve warm with slices of crusty bread for dipping.
Cooking Tips
- For extra depth of flavor, sauté minced garlic and onion with the vegetables.
- Use rotisserie chicken instead of raw chicken for a quicker option.
- Add more veggies like corn or bell peppers for extra color and sweetness.
- Store leftovers in the fridge for up to 3 days, or freeze for later. (Note: the cream may slightly change texture after freezing.)
Creamy, hearty, and full of homestyle flavor — this Ranch Chicken Soup is sure to become a family favorite!
