Ranch Chicken Veggie Soup (Print Version)

Hearty vegetable chowder with shredded ranch chicken, fresh herbs, and creamy broth—perfect comfort food.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 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
20 - Salt and black pepper to taste

→ Garnish

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

# How to Make It:

01 - Preheat oven to 400°F. Rub chicken breasts with olive oil, kosher salt, black 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 roasts, melt butter in 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. 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, garnished with additional fresh herbs.

# Additional Tips::

01 -
  • It turns everyday vegetables into something that tastes like you spent all day in the kitchen, even though you didn't.
  • The ranch seasoning does quiet magic, adding familiar flavor without tasting like a salad dressing went rogue.
  • You can make it on a weeknight and still have time to sit down before the dishes pile up.
  • Leftovers actually get better as the flavors settle in overnight.
02 -
  • If you want a thicker chowder, mash a few potato chunks against the side of the pot before adding the chicken and cream.
  • Don't skip letting the chicken rest after roasting, it keeps the meat juicy and easier to shred.
  • Use low-sodium broth so the ranch seasoning doesn't make the soup too salty.
03 -
  • Make your own ranch seasoning if you can, it tastes fresher and you control the salt.
  • Don't add the half-and-half until the end or it might curdle if the soup boils too hard.
  • Taste the soup before serving and adjust the seasoning, sometimes it needs a pinch more salt or a crack of fresh pepper to come alive.
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