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Ranch Chicken and Rice Soup

Written by Admin

Ingredients

3 cups cooked chicken, shredded6 cups low-sodium chicken broth2 carrots, peeled and diced2 ribs celery, diced1 onion, finely chopped1/2 teaspoon garlic powder1 (1.0 oz.) package dry ranch seasoning mix1 (10.75 oz.) can condensed cheddar cheese or cream of chicken soup2/3 cup uncooked white rice1 1/2 teaspoons Italian seasoning1/2 teaspoon paprikareal bacon bits, garnish, optional2 tablespoons extra-virgin olive oilkosher salt and freshly ground pepper, to taste

Preparation

Heat olive oil in a large stock pot or Dutch oven over medium-high heat and sauté onion, carrot and celery for 8-10 minutes, or until softened.

Season with salt and pepper, Italian seasoning, ranch seasoning and paprika.

Add garlic and cook for another 1-2 minutes, or until fragrant, then stir in chicken broth and condensed soup.

Stir in chicken and rice, then bring to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes, or until rice is fully cooked.

Add bacon bits, then taste and adjust seasoning, if desired. Serve hot.

ENJOY!

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Admin

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