Ranch Chicken Veggie Soup (Printable)

Creamy chowder with ranch-seasoned chicken, potatoes, corn, and fresh spinach in a hearty broth.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper

→ Vegetables

05 - 1 large yellow onion, diced
06 - 2 medium carrots, peeled and sliced
07 - 2 celery stalks, diced
08 - 2 medium potatoes, peeled and diced
09 - 1 red bell pepper, diced
10 - 2 cups fresh or frozen corn kernels
11 - 3 cups baby spinach, roughly chopped
12 - 3 garlic cloves, minced

→ Broth and Dairy

13 - 5 cups low-sodium chicken broth
14 - 1 cup half-and-half or whole milk
15 - 2 tablespoons unsalted butter
16 - 2 tablespoons all-purpose flour or gluten-free flour blend

→ Seasonings and Herbs

17 - 2 tablespoons dry ranch seasoning mix
18 - 1 teaspoon dried thyme
19 - ½ teaspoon smoked paprika
20 - ¼ cup fresh parsley, chopped
21 - Fresh chives for garnish, optional

# Method:

01 - Heat olive oil in a large Dutch oven or soup pot over medium heat. Season chicken breasts with salt and pepper, add to the pot, and sear for 3-4 minutes per side until lightly browned. Remove and set aside.
02 - In the same pot, add butter. Once melted, add onion, carrots, celery, and bell pepper. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
03 - Sprinkle flour over the vegetables and stir for 1-2 minutes to cook out the raw taste.
04 - Gradually pour in chicken broth, stirring constantly to prevent lumps. Add potatoes, corn, ranch seasoning, thyme, and smoked paprika. Return chicken breasts to the pot.
05 - Bring to a gentle boil, reduce heat, cover, and simmer for 18-20 minutes until chicken is cooked through and vegetables are tender.
06 - Remove chicken breasts, shred with two forks, then return shredded chicken to the soup. Stir in half-and-half or milk and spinach. Simmer for 3-5 more minutes until spinach is wilted and soup is creamy.
07 - Taste and adjust seasoning with salt and pepper as needed. Ladle soup into bowls and garnish with parsley and fresh chives.

# Expert Advice:

01 -
  • The ranch seasoning does all the heavy lifting, so you skip the stress of balancing multiple spice jars.
  • It's genuinely creamy without being heavy, thanks to a sneaky flour roux that thickens everything naturally.
  • You can prep and cook this in under an hour, which makes it perfect for those evenings when you want homemade without the commitment.
02 -
  • Don't skip the roux step—it's the difference between a thin broth and a genuinely creamy soup that coats your spoon.
  • Add the spinach at the very end so it stays bright and tender instead of turning into gray-green mush.
03 -
  • If you want a richer version, swap out the half-and-half for heavy cream and adjust the salt down slightly since cream is less forgiving.
  • Keep your heat at a gentle simmer rather than a rolling boil—it keeps the chicken tender and the vegetables from breaking apart into the broth.
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