Ranch Chicken Veggie Soup (Printable)

Creamy chowder loaded with ranch-seasoned chicken, potatoes, and colorful vegetables in a rich, flavorful broth.

# What you'll need:

→ 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

→ To Finish

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

# Method:

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

# Expert Advice:

01 -
  • It comes together faster than you'd expect: under an hour from first ingredient to steaming bowl, no fancy techniques required.
  • The ranch seasoning does the heavy lifting: it seasons the chicken and enriches the entire pot with barely any effort on your part.
  • It's endlessly forgiving: swap vegetables based on what's in your crisper drawer without changing the soul of the dish.
02 -
  • Don't skip resting the roasted chicken: Five minutes lets the juices redistribute, so when you shred it, you get tender pieces instead of dry fibers.
  • Add the cream near the end: If you add it too early or boil it too vigorously, it can separate and look broken—keep that heat gentle once it goes in.
03 -
  • Let the chicken breasts dry completely before seasoning: moisture is the enemy of browning, and roasting gives you more flavor than poaching.
  • Taste as you go, especially at the end: half-and-half can make things taste slightly less salty, so what seemed perfectly seasoned before the cream might need a pinch more salt now.
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