Save It My neighbor knocked on the door one rainy Tuesday with a container of this soup, still warm. She told me she'd been tweaking her mom's vegetable chowder recipe for weeks and finally landed on something worth sharing. One spoonful and I understood why she was so excited: creamy, herby, with these pockets of sweetness from the corn and just enough ranch flavor to make it feel like a hug in a bowl. I asked for the recipe on the spot.
I made this the first time on a Sunday when my sister and her kids came over unannounced. I had chicken thawing and a bag of frozen corn I kept forgetting about. The kids were skeptical at first, but they each had two bowls and my nephew asked if I could teach his mom to make it. That felt like the highest compliment a nine year old could give.
Ingredients
- Boneless, skinless chicken breasts: Searing them first adds a little caramelized flavor even though they finish cooking in the broth, and shredding them makes every spoonful feel generous.
- Yellow onion: The sweetness it releases while sauteing becomes the backbone of the whole soup.
- Carrots and celery: Classic soup vegetables that add gentle texture and a hint of earthiness without stealing the show.
- Potatoes: They break down just slightly at the edges, thickening the broth naturally and making the soup more filling.
- Red bell pepper: A pop of color and a mild sweetness that balances the savory ranch notes.
- Corn kernels: Frozen works perfectly and brings little bursts of sunshine to each bite.
- Baby spinach: Stir it in at the end so it wilts into silky green ribbons without turning mushy.
- Garlic: Just a minute in the pot releases that warm, aromatic oil that makes the kitchen smell like home.
- Chicken broth: Low sodium gives you control over the saltiness, especially once the ranch seasoning goes in.
- Half and half: Creates that creamy, luscious texture without feeling as heavy as cream.
- Butter and flour: A quick roux that thickens the soup just enough so it coats the back of your spoon.
- Dry ranch seasoning mix: The secret ingredient that makes this soup unforgettable, adding dill, garlic, onion, and a little tang all at once.
- Dried thyme and smoked paprika: Thyme adds a gentle herbal note and paprika gives a whisper of smokiness.
- Fresh parsley and chives: Brightness and color right before serving, like a final little gift to your taste buds.
Instructions
- Sear the chicken:
- Heat olive oil over medium heat and season the chicken breasts with salt and pepper. Sear them for 3 to 4 minutes per side until golden, then set aside; they will finish cooking in the soup and stay tender.
- Saute the vegetables:
- Melt butter in the same pot and add onion, carrots, celery, and bell pepper. Let them soften for about 5 minutes, stirring occasionally, then add garlic and cook just until fragrant.
- Make a quick roux:
- Sprinkle flour over the vegetables and stir for a minute or two. This cooks out the raw flour taste and gets ready to thicken your broth.
- Add broth and seasonings:
- Slowly pour in the chicken broth, stirring constantly to keep it smooth. Toss in potatoes, corn, ranch seasoning, thyme, and smoked paprika, then nestle the chicken breasts back into the pot.
- Simmer until tender:
- Bring everything to a gentle boil, then reduce the heat, cover, and let it simmer for 18 to 20 minutes. The chicken will cook through and the vegetables will turn tender and sweet.
- Shred and finish:
- Remove the chicken, shred it with two forks, and return it to the pot. Stir in half and half and spinach, then simmer for another 3 to 5 minutes until the spinach wilts and the soup turns creamy.
- Taste and serve:
- Adjust salt and pepper to your liking, ladle into bowls, and sprinkle with fresh parsley and chives.
Save It The second time I made this, I doubled the batch and froze half in individual containers. On a night when I came home exhausted and hungry, I pulled one out and reheated it on the stove. It tasted just as good as the day I made it, maybe even better after the flavors had a chance to settle. That is when I realized this soup was not just comfort food, it was future comfort waiting in the freezer.
How to Store and Reheat
Let the soup cool completely before transferring it to airtight containers. It will keep in the fridge for up to four days and actually tastes richer the next day once everything has mingled. For longer storage, freeze it in portion sized containers for up to three months, though the potatoes may get a little softer after thawing. Reheat gently on the stovetop over medium low heat, stirring occasionally and adding a splash of broth or milk if it has thickened too much.
Swaps and Substitutions
If you do not have ranch seasoning, the homemade mix in the notes works beautifully and you probably have all the dried herbs already. You can swap the chicken for rotisserie chicken and skip the searing step entirely, just stir in the shredded meat near the end. For a dairy free version, use coconut milk or cashew cream instead of half and half, and replace the butter with olive oil. Green beans, zucchini, or even diced sweet potato can stand in for any of the vegetables listed.
Serving Suggestions
This soup feels complete on its own, but a slice of crusty sourdough or a warm biscuit on the side makes it even cozier. A simple green salad with lemon vinaigrette cuts through the creaminess nicely if you want something fresh alongside. I have also served it with cornbread muffins and a little honey butter, which my family devoured.
- Top with shredded cheddar or a dollop of sour cream for extra richness.
- Serve in bread bowls for a fun presentation that kids especially love.
- Pair with a light white wine like Sauvignon Blanc if you are feeling fancy.
Save It This soup has become my go to when I want something that feels like care in a bowl. It is forgiving, flexible, and always makes people ask for seconds.
Common Questions About Recipes
- → Can I make this soup gluten-free?
Yes, substitute regular flour with a certified gluten-free flour blend and ensure your ranch seasoning mix is certified gluten-free. Many store-bought ranch blends contain wheat-based thickeners, so check labels carefully or make your own seasoning blend.
- → Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely. Skip the initial searing step and add shredded rotisserie chicken during the last 5 minutes of simmering. This reduces total cooking time significantly, making it perfect for busy weeknights.
- → How long will this soup keep in the refrigerator?
Store cooled soup in an airtight container for 3-4 days. The potatoes may absorb some liquid, so add a splash of broth or milk when reheating. Avoid freezing if possible, as dairy can separate and potatoes become grainy.
- → Can I make this soup dairy-free?
Replace half-and-half with full-fat coconut milk or cashew cream for richness. Use olive oil instead of butter for sautéing vegetables. The texture will remain creamy and satisfying while accommodating dairy-free diets.
- → What vegetables work best in this soup?
The classic trio of onions, carrots, and celery provides the aromatic base. Potatoes add substance while corn contributes sweetness. You can also add zucchini, green beans, or kale. Avoid delicate vegetables that might disintegrate during the 20-minute simmer.
- → Can I freeze leftovers?
Freezing isn't recommended because the dairy half-and-half may separate and become grainy upon thawing. If you must freeze, omit the dairy, freeze the vegetable and chicken base, then stir in fresh cream when reheating.