Ranch Chicken Veggie Soup (Printable)

A cozy, hearty vegetable chowder with tender ranch chicken, fresh herbs, and creamy broth—perfect for chilly evenings.

# Components:

→ 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

→ Garnish

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

# Method:

01 - Preheat oven to 400°F. Rub chicken breasts with olive oil, salt, pepper, and ranch seasoning. Place on a baking sheet and roast for 20–25 minutes until cooked through. Let rest for 5 minutes, then shred with two forks.
02 - While chicken bakes, melt butter in a 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 until fragrant.
04 - Add potatoes, corn, chicken broth, dried thyme, smoked paprika, and chili flakes. Bring to a 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, garnished with extra herbs if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinner without the stress.
  • The ranch flavoring does the heavy lifting, so you don't need to fiddle with multiple seasonings.
  • Roasting the chicken first gives it a tender texture that actually holds up in the broth instead of turning stringy.
02 -
  • Don't skip roasting the chicken separately—simmering it directly in the broth makes it tough and pulls all the flavor into the liquid instead of keeping it in the meat itself.
  • If you want a thicker chowder, take a wooden spoon and gently mash a few of the cooked potatoes against the side of the pot to release their starch; this thickens everything without needing flour or cream.
03 -
  • Taste your broth before you start cooking so you know its flavor profile—some brands are saltier than others, and this changes how you season.
  • Keep the chili flakes optional unless you want heat; the soup is perfectly balanced without them, and everyone at the table can adjust their own bowl.
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