Ranch Chicken Veggie Soup (Printable)

Hearty chowder with ranch-seasoned chicken, potatoes, and vegetables in a creamy broth. Ready in under an hour.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1 lb)
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

→ Finish

20 - 1/4 cup fresh parsley, chopped
21 - 2 tablespoons fresh chives, chopped

# How To Make It:

01 - Preheat oven to 400°F. Rub chicken breasts with olive oil, salt, pepper, and ranch seasoning. Place on baking sheet and roast for 20-25 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. Cook for 5 minutes until softened.
03 - Stir in garlic, bell pepper, and zucchini. Sauté for 2-3 minutes.
04 - Add potatoes, corn, chicken broth, thyme, smoked paprika, and chili flakes. Bring to boil, then reduce heat and simmer for 15-20 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 with additional herbs as desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The ranch seasoning creates a subtle, savory depth that feels elegant without requiring fancy ingredients.
  • One pot means minimal cleanup, which honestly matters more than people admit on busy weeknights.
02 -
  • Don't skip the resting time after roasting the chicken—it makes the difference between tender shreds and tough, dried-out pieces.
  • The soup thickens as it cools, so serve it at the consistency you prefer and remember it'll be thicker reheated the next day.
03 -
  • Make your own ranch seasoning when you have five minutes—it's fresher than store-bought and you'll taste the difference immediately.
  • Don't rush the initial vegetable sauté; those few minutes of softening create the backbone that makes this soup taste sophisticated instead of flat.
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