Ranch Chicken Veggie Soup (Printable Version)

Hearty vegetable chowder with tender ranch-seasoned chicken in a creamy broth.

# Needed Ingredients:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1 pound)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper

→ Ranch Seasoning

05 - 1 tablespoon dry ranch seasoning mix

→ Soup Base

06 - 2 tablespoons unsalted butter
07 - 1 medium onion, diced
08 - 2 medium carrots, peeled and diced
09 - 2 celery stalks, diced
10 - 3 cloves garlic, minced
11 - 1 red bell pepper, diced
12 - 1 medium zucchini, diced
13 - 1 cup frozen corn kernels
14 - 3 medium Yukon Gold potatoes, peeled and diced
15 - 6 cups low-sodium chicken broth
16 - 1 cup half-and-half
17 - 1/2 teaspoon dried thyme
18 - 1/4 teaspoon smoked paprika
19 - 1/4 teaspoon chili flakes, optional
20 - Salt and black pepper to taste

→ Finishing

21 - 1/4 cup fresh parsley, chopped
22 - 2 tablespoons fresh chives, chopped

# Steps:

01 - Preheat oven to 400°F. Rub chicken breasts with olive oil, salt, pepper, and ranch seasoning. Place on a baking sheet and roast for 20–25 minutes until cooked through. Allow to rest for 5 minutes, then shred using two forks.
02 - While chicken roasts, melt butter in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 5 minutes until softened.
03 - Stir in minced garlic, diced bell pepper, and diced zucchini. Sauté for 2–3 minutes until fragrant.
04 - Add diced potatoes, frozen corn, chicken broth, dried thyme, smoked paprika, and chili flakes if desired. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
05 - Add shredded chicken and half-and-half to the pot. Simmer for 5 additional minutes. Taste and adjust seasoning with salt and pepper as needed.
06 - Stir in fresh parsley and chives. Serve hot, garnishing with additional fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can have dinner ready before the evening settles in.
  • The ranch seasoning does all the heavy lifting flavor-wise, so there's no stress about balancing herbs.
  • Everything softens into this gentle, cohesive bowl that tastes like someone who cares made it.
02 -
  • Don't skip the resting period after roasting the chicken—those 5 minutes make it easier to shred and keep it from drying out.
  • If your potatoes aren't getting tender after 20 minutes, they were probably cut too large; just give them another few minutes and trust the process.
03 -
  • Don't crowd the pot when cooking your soffritto of onion, carrot, and celery—give them space to caramelize slightly, which deepens everything that comes after.
  • Taste the broth before you add the cream and adjust seasonings then, because cream mellows and softens flavors in ways you might not anticipate.
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