Description
This hearty Ranch Chicken Veggie Soup combines tender roasted chicken with a colorful medley of vegetables in a creamy, flavorful broth spiced with ranch seasoning and herbs. Perfect for a cozy meal, this nutritious soup is made by roasting seasoned chicken breasts, then simmering them with potatoes, corn, zucchini, bell pepper, and aromatic vegetables in a rich broth finished with half-and-half for creaminess.
Ingredients
Scale
Chicken
- 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
Vegetables & Aromatics
- 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
Liquids & Seasonings
- 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 freshly ground black pepper, to taste
Fresh Herbs
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
Instructions
- Roast the Chicken: Preheat your oven to 400°F (200°C). Rub the chicken breasts with olive oil, kosher salt, freshly ground black pepper, and dry ranch seasoning mix. Place them on a baking sheet and roast in the oven for 20 to 25 minutes until fully cooked. Remove from oven and let rest for 5 minutes before shredding using two forks.
- Sauté Base Vegetables: While the chicken roasts, melt the unsalted butter in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for about 5 minutes until the vegetables are softened and fragrant.
- Add Additional Veggies: Stir in the minced garlic, diced red bell pepper, and diced zucchini. Sauté this mixture for 2 to 3 minutes until aromatic.
- Simmer the Soup: Add the diced Yukon Gold potatoes, frozen corn kernels, low-sodium chicken broth, dried thyme, smoked paprika, and optional chili flakes to the pot. Bring everything to a boil, then reduce the heat to low and simmer uncovered for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Finish with Chicken and Cream: Stir the shredded roasted chicken and the half-and-half into the soup. Continue to simmer for an additional 5 minutes to allow the flavors to meld together. Adjust seasoning with salt and black pepper to taste.
- Add Fresh Herbs and Serve: Finally, stir in freshly chopped parsley and chives. Serve the soup hot, garnished with additional herbs if desired.
Notes
- Use low-sodium chicken broth to control salt levels and adjust seasoning at the end.
- Shredding the chicken after roasting results in better texture and flavor integration in the soup.
- The recipe is flexible: swap vegetables based on preference or seasonality.
- For a dairy-free version, substitute half-and-half with coconut milk or a dairy-free cream alternative.
- Chili flakes are optional and can be omitted to keep the soup mild.
