Ranch chicken veggie soup sautés onion, carrots, and celery, adds broccoli, then simmers everything in a ranch-seasoned broth with already-cooked shredded chicken, ready in about 30 minutes. Using a ranch seasoning packet stirred directly into the broth, rather than building a dressing separately, is what gives this soup its distinct flavor without extra ingredients.
Ranch Chicken Veggie Soup
Ingredients
- For the Soup:
- 2 cups cooked chicken (shredded)
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 carrots (sliced)
- 1 cup celery (chopped)
- 2 cups broccoli florets
- 3 cups chicken broth
- 1 packet ranch seasoning
- Salt and pepper to taste
- Optional:
- Fresh parsley
- Grated cheese
- Crusty bread
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrots, and celery until softened.
- Add broccoli and cook for a few minutes.
- Pour in chicken broth and add ranch seasoning.
- Bring to a simmer.
- Add shredded chicken and cook for 10–15 minutes.
- Season with salt and pepper.
- Serve warm with parsley or cheese if desired.
Recipe Notes
- Use rotisserie chicken for convenience.
- Adjust ranch seasoning to taste.
- Add cream for a richer version.
- Great for meal prep and freezing.
Nutrition
- Serving Size
- 1 serving
- Calories
- 280
- Sugar
- 5 g
- Sodium
- 520 mg
- Fat
- 10 g
- Saturated Fat
- 2 g
- Unsaturated Fat
- 7 g
- Trans Fat
- 0 g
- Carbohydrates
- 20 g
- Fiber
- 4 g
- Protein
- 28 g
- Cholesterol
- 75 mg
Why you'll love this
- Adding the broccoli after the harder vegetables have already softened, rather than all at once, accounts for broccoli's shorter cook time so it doesn't turn mushy by the time the carrots are tender.
- Using already-cooked shredded chicken means the final simmer of 10-15 minutes is about melding the ranch flavor into the broth and warming the chicken, not cooking raw meat through.
Tips for the best result
- Adjust the ranch seasoning to taste, as the recipe's own notes suggest, since packet strength can vary by brand.
- Add cream for a richer version, per the recipe's own notes, if a lighter broth-based soup isn't what you're after.
Troubleshooting
The broccoli turned mushy.
It likely went in too early or simmered too long. Add it after the other vegetables have already softened and simmer only long enough to heat the chicken through.
The soup tastes too salty.
Ranch seasoning packets vary in sodium. Use less than the full packet next time and taste before adding more, especially if using a low-sodium broth wasn't part of your original shopping.
Ranch Chicken Veggie Soup seems too thin.
create a quick slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water, then stir into the simmering soup.
The recipe's own notes say this is great for meal prep and freezing.
The recipe's own notes suggest fresh parsley, grated cheese, or crusty bread alongside.
Frequently asked questions
Can I make Ranch Chicken Veggie Soup in a slow cooker?
Absolutely! Add all ingredients except cream and spinach. Cook on low for 6-7 hours, stir in cream and spinach during the final 30 minutes. The slow cooking develops wonderful flavors.
Is there a dairy-free version of this soup?
Yes! Substitute coconut milk for cream and use dairy-free ranch seasoning. The soup maintains its creamy texture with a slightly different but equally delicious flavor profile.
Can I use frozen vegetables in this recipe?
Definitely. Frozen vegetable medleys work perfectly and save prep time. Add them in the last 10-15 minutes of cooking to prevent them from becoming mushy.
How do I make this soup spicier?
Add a diced jalapeño with the vegetables, use pepper jack instead of regular cheese, or stir in cayenne pepper or hot sauce to taste at the end of cooking.
What’s the best way to thicken Ranch Chicken Veggie Soup without flour?
Puree a cup of the cooked soup (vegetables and broth) and stir it back into the pot. This naturally thickens the soup while intensifying its flavor.
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