Ranch Chicken Veggie Soup (Printable Version)

Creamy, comforting bowl loaded with tender chicken and garden vegetables in zesty ranch broth.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper

→ Vegetables

05 - 1 large yellow onion, diced
06 - 2 medium carrots, peeled and sliced
07 - 2 celery stalks, diced
08 - 2 medium potatoes, peeled and diced
09 - 1 red bell pepper, diced
10 - 2 cups frozen or fresh corn kernels
11 - 3 cups baby spinach, roughly chopped
12 - 3 garlic cloves, minced

→ Broth & Dairy

13 - 5 cups low-sodium chicken broth
14 - 1 cup half-and-half or whole milk
15 - 2 tablespoons unsalted butter
16 - 2 tablespoons all-purpose flour or gluten-free flour blend

→ Seasonings & Herbs

17 - 2 tablespoons dry ranch seasoning mix
18 - 1 teaspoon dried thyme
19 - ½ teaspoon smoked paprika
20 - ¼ cup fresh parsley, chopped
21 - Fresh chives for garnish, optional

# Directions:

01 - Heat olive oil in a large Dutch oven or soup pot over medium heat. Season chicken breasts with salt and pepper, add to the pot, and sear for 3-4 minutes per side until lightly browned. Remove and set aside.
02 - In the same pot, add butter. Once melted, add onion, carrots, celery, and bell pepper. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
03 - Sprinkle flour over the vegetables and stir for 1-2 minutes to cook out the raw taste.
04 - Gradually pour in chicken broth, stirring constantly to prevent lumps. Add potatoes, corn, ranch seasoning, thyme, and smoked paprika. Return chicken breasts to the pot.
05 - Bring to a gentle boil, reduce heat, cover, and simmer for 18-20 minutes until chicken is cooked through and vegetables are tender.
06 - Remove chicken breasts, shred with two forks, then return shredded chicken to the soup. Stir in half-and-half or milk and spinach. Simmer for 3-5 more minutes until spinach is wilted and soup is creamy.
07 - Taste and adjust seasoning with salt and pepper as needed. Ladle soup into bowls and garnish with parsley and fresh chives.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can have homemade soup on the table on a Tuesday night without the stress.
  • The ranch seasoning does most of the flavor work for you, so even if you're not confident in the kitchen, this turns out reliably delicious.
  • It's naturally creamy without being heavy, and the fresh spinach at the end keeps it feeling bright and nourishing.
02 -
  • Don't skip the searing step with the chicken, because that golden crust actually builds flavor through something called the Maillard reaction, and it makes the whole soup taste more developed.
  • If your broth is salty, reduce it to 4 cups and taste before adding the ranch seasoning, because oversalting is the quickest way to ruin something otherwise perfect.
03 -
  • If you want to make your own ranch seasoning, combine 1 teaspoon dried dill, 1 teaspoon dried parsley, half a teaspoon garlic powder, half a teaspoon onion powder, half a teaspoon dried chives, a quarter teaspoon salt, and a quarter teaspoon black pepper, and store it in a small jar for whenever you need it.
  • The secret to creamy soup without it tasting like cream is balancing your roux correctly, so don't be shy with those 2 tablespoons of butter and flour at the beginning.
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