Ranch Chicken Veggie Soup (Printable)

Comforting creamy soup loaded with tender ranch-seasoned chicken, potatoes, vegetables, and fresh herbs.

# 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

# Step-by-step Directions:

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 fully cooked. Allow to rest 5 minutes, then shred using two forks.
02 - While chicken roasts, melt butter in large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
03 - Stir in minced garlic, bell pepper, and zucchini. Sauté for 2-3 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 15-20 minutes until potatoes are tender.
05 - Add shredded chicken and half-and-half to 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 -
  • Ready in under an hour but tastes like you've been stirring a pot all day.
  • The ranch seasoning does all the heavy lifting flavor-wise, so you don't need a ton of fussing.
  • Freezes beautifully if you want to make a double batch and save yourself for later.
02 -
  • Don't skip letting the chicken rest after roasting—those 5 minutes make it way easier to shred and keep it tender.
  • If you want a thicker chowder, grab a fork and gently mash a few potatoes against the side of the pot before adding the chicken—it thickens naturally without needing flour.
03 -
  • Make your own ranch seasoning if you have 2 minutes and dried herbs in your pantry—it tastes fresher and you know exactly what's going in.
  • Keep your chicken pieces roughly the same size when dicing vegetables so everything cooks evenly and looks intentional in the bowl.
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