Ranch Chicken Veggie Soup (Printable Version)

Creamy chowder with ranch-seasoned chicken, vegetables, and fresh herbs in a rich broth.

# The Ingredients You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 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 and 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 and Herbs

17 - 2 tablespoons dry ranch seasoning mix
18 - 1 teaspoon dried thyme
19 - 1/2 teaspoon smoked paprika
20 - 1/4 cup fresh parsley, chopped
21 - Fresh chives for garnish, optional

# Step-by-Step Instructions:

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 for later use.
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 flour 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 achieves a creamy consistency.
07 - Taste and adjust seasoning with salt and pepper as needed. Ladle soup into bowls and garnish with parsley and fresh chives.

# Additional Tips::

01 -
  • It turns leftover chicken and pantry staples into something that tastes like you spent all afternoon cooking.
  • The ranch seasoning adds a tangy, herby warmth you dont usually get in vegetable soup.
  • Its thick enough to feel like a meal but bright enough from the spinach and bell pepper that you dont feel weighed down.
  • You can swap in whatever veggies are hiding in your crisper drawer and it still works beautifully.
02 -
  • Dont skip searing the chicken; even a light browning adds depth you will taste later.
  • Stir constantly when adding the broth to the roux or you will end up with little flour clumps floating around.
  • Add the spinach at the very end so it stays vibrant green and does not turn gray and slimy.
  • If your soup feels too thick after sitting, thin it with a splash of broth or milk when reheating.
03 -
  • Use a Dutch oven if you have one; the heavy bottom prevents scorching and distributes heat evenly.
  • Taste your ranch seasoning before adding it to the soup, some store bought mixes are saltier than others.
  • If you like a thicker chowder, mash a few of the potato pieces against the side of the pot before adding the cream.
  • Fresh dill stirred in at the end amplifies that ranch flavor in the most beautiful way.
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