A Comforting Bowl of Ranch Chicken Rice Soup

When the weather turns chilly, there’s nothing better than a warm bowl of soup. This Ranch Chicken Rice Soup combines tender shredded chicken, fluffy rice, creamy broth, and a savory kick of ranch seasoning. It’s a recipe that blends American ranch flavors with the timeless comfort of chicken and rice soup. Packed with veggies, protein, and just the right amount of seasoning, this soup is filling, flavorful, and perfect for family dinners or meal prep. The addition of cheddar or cream of chicken soup creates a creamy texture, making every spoonful rich and satisfying.

Origins and Flavor Inspiration

While chicken and rice soup has roots across many cultures, this variation is uniquely American, thanks to the ranch seasoning. Ranch flavoring was invented in the 1950s in California and quickly became a staple across households in the U.S. Adding ranch seasoning to soup gives it a tangy, herby profile that pairs beautifully with the richness of chicken and cheddar. The result is a creamy, hearty meal that’s both nostalgic and creative—bridging the gap between classic comfort food and modern twists.

Why These Ingredients Work

Every ingredient in this recipe plays a role in making the soup flavorful and wholesome. The shredded chicken provides lean protein, while the rice makes it filling and cozy. Carrots, celery, and onion form the traditional “mirepoix” base, which builds depth of flavor. Ranch seasoning brings a tangy and savory kick that elevates the dish. Meanwhile, the cheddar or cream of chicken soup thickens the broth, giving it a silky, creamy texture. Garnished with bacon bits, it adds an optional smoky crunch that takes the flavor to the next level.

Ingredients

• 3 cups cooked chicken, shredded
• 6 cups low-sodium chicken broth
• 2 carrots, peeled and diced
• 2 celery ribs, diced
• 1 onion, finely chopped
• ½ teaspoon garlic powder
• 1 (1 oz.) package dry ranch seasoning mix
• 1 (10.75 oz.) can condensed cheddar cheese or cream of chicken soup
• ⅔ cup uncooked white rice
• 1 ½ teaspoons Italian seasoning
• ½ teaspoon paprika
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper, to taste
• Optional: real bacon bits, for garnish

Instructions

Step 1: Sauté Vegetables

Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add onion, carrot, and celery. Cook for 8–10 minutes until softened.

Step 2: Season

Sprinkle in salt, pepper, Italian seasoning, ranch seasoning, and paprika. Stir well to coat the vegetables.

Step 3: Add Garlic

Add the garlic powder and sauté for another 1–2 minutes until fragrant.

Step 4: Combine Broth and Soup

Pour in chicken broth and the condensed cheddar cheese (or cream of chicken soup). Stir until the mixture is smooth.

Step 5: Add Chicken and Rice

Stir in shredded chicken and uncooked white rice. Mix thoroughly.

Step 6: Simmer

Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes until rice is tender.

Step 7: Garnish and Serve

Adjust seasoning to taste. Garnish with bacon bits if desired, and serve hot with bread or crackers.

Recipe Timing

• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 40 minutes
• Servings: 6 bowls

Nutrition Information (Per Serving – approx.)

• Calories: 290
• Protein: 23g
• Carbohydrates: 28g
• Fat: 12g
• Fiber: 2g
• Sodium: 780mg

Ranch Chicken Rice Soup

Q1: Can I use brown rice instead of white rice?

Yes, but note that brown rice takes longer to cook (35–40 minutes). If using, adjust the cooking time or pre-cook it before adding to the soup.

Q2: How do I make this soup creamier?

For extra creaminess, stir in ½ cup heavy cream or an additional can of cream of chicken soup right before serving.

Q3: Can I freeze Ranch Chicken Rice Soup?

Yes, but it’s best to freeze it without the rice, as rice tends to get mushy after thawing. When reheating, cook fresh rice and add it in.

Q4: What can I serve with this soup?

This soup pairs perfectly with crusty bread, biscuits, or a simple side salad for a full meal.

Q5: Is there a vegetarian version?

Absolutely. Substitute chicken broth with vegetable broth, swap shredded chicken with chickpeas or white beans, and skip the bacon garnish.