Ranch Chicken Rice Soup


* 3 cups cooked chicken, shredded

* 6 cups low-sodium chicken broth

* 2 carrots, peeled and diced

* 2 ribs celery, diced

* 1 onion, finely chopped

* 1/2 teaspoon garlic powder

* 1 (1.0 oz.) package dry ranch seasoning mix

* 1 (10.75 oz.) can condensed cheddar cheese or cream of chicken soup

* 2/3 cup uncooked white rice

* 1 1/2 teaspoons Italian seasoning

* 1/2 teaspoon paprika

* 2 tablespoons extra-virgin olive oil

* kosher salt and freshly ground pepper, to taste


Heat olive oil in a large stock pot or Dutch oven over medium-high heat and sauté onion, carrot and celery for 8-10 minutes, or until softened.

Season with salt and pepper, Italian seasoning, ranch seasoning and paprika.

Add garlic and cook for another 1-2 minutes, or until fragrant, then stir in chicken broth and condensed soup.

Stir in chicken and rice, then bring to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes, or until rice is fully cooked.

Taste and adjust seasoning, if desired. Serve hot.