Dinner

Ranch Chicken Veggie Soup

Ranch Chicken Veggie Soup is a cozy, savory bowl that combines tender shredded chicken, soft potatoes, and bright carrots in a herby, tangy ranch-spiced broth. It smells warm and inviting as it simmers — the ranch seasoning adds an herby, slightly tangy note while the vegetables become soft and sweet. This soup is quick to make, forgiving for home cooks, and a great way to use simple pantry ingredients. If you enjoy ranch flavors in other dishes, you might like the baked ranch chicken recipe as another easy weeknight option.

Recipe Information

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 180 kcal
Protein: 24 g
Carbohydrates: 10 g
Fat: 3.5 g
Fiber: 2 g
Sugar: 2.5 g
Sodium: 550 mg

Why Make This Ranch Chicken Veggie Soup

This soup is simple, flavorful, and comforting. It blends familiar ranch herb notes with classic chicken-and-vegetable comfort. The texture is silky broth with tender shredded chicken and soft, fork-tender vegetables. It’s a great weeknight meal, easy to scale, and kid-friendly. You get a satisfying, protein-rich bowl with bright vegetable bites and a hint of tang from the ranch mix.

How to Make Ranch Chicken Veggie Soup

This method keeps the flavors clean and the vegetables tender. Use low-sodium broth if you want to control salt. Shredded chicken cooks into the broth, giving it savory depth. Add spinach at the end for a fresh color and slight earthy taste.

Ingredients:

1 lb chicken breast, shredded
4 cups chicken broth
1 cup carrots, diced
1 cup celery, diced
1 cup potatoes, diced
1 onion, chopped
1 packet ranch seasoning mix
Salt and pepper to taste
2 cups spinach (optional)

Directions:

Step 1: Preparation

In a large pot, combine the chicken broth, chicken breast, carrots, celery, potatoes, and onion. Bring everything together so the chicken sits in the broth and the vegetables are evenly distributed.

Step 2: Mixing

Bring the pot to a gentle boil over medium-high heat. Stir once to make sure nothing sticks to the bottom and flavors start to mingle.

Step 3: Cooking

Reduce heat to a simmer and cook for about 20 minutes, or until the vegetables are tender and the chicken is cooked through. Taste the broth and adjust heat as needed so it stays at a lively simmer without boiling over.

Step 4: Finishing

Stir in the ranch seasoning and season with salt and pepper to taste. If using spinach, add it now and cook for an additional 5 minutes until wilted. Remove from heat and serve hot.

How to Serve Ranch Chicken Veggie Soup

Ladle into bowls and serve hot. Garnish with a sprinkle of fresh parsley, a squeeze of lemon for brightness, or a light drizzle of olive oil. Serve with crusty bread, crackers, or a simple green salad. For a heartier meal, add cooked rice, egg noodles, or a spoonful of sour cream on top.

How to Store Ranch Chicken Veggie Soup

Refrigerator: Cool to room temperature, store in an airtight container for 3–4 days.
Freezer: Freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stove over medium-low heat, stirring occasionally. If frozen, allow extra time and add a splash of broth or water if it thickens.

Expert Tips for Perfect Ranch Chicken Veggie Soup

Use low-sodium broth and season to taste. Ranch packets can be salty, so adjust salt later.
Shred the chicken after cooking for a better texture; you can also use pre-cooked rotisserie chicken to save time.
Cut vegetables into even pieces so they cook uniformly.
For deeper flavor, sauté the onion, carrots, and celery for 3–4 minutes before adding broth.
If the soup tastes flat, add a small splash of apple cider vinegar or lemon juice to brighten it.
To thicken slightly, mash a few potatoes against the pot side or stir in 1/4 cup of cream or milk for richness.
Avoid overcooking spinach—add only at the end for color and fresh flavor.

Delicious Variations

Creamy Ranch: Stir in 1/2 cup cream or half-and-half at the end for a creamier texture.
Bacon Ranch: Cook chopped bacon until crisp, reserve a little bacon fat for sautéing vegetables, and top bowls with bacon crumbles.
Veggie-Loaded: Add corn, peas, or diced bell pepper for extra color and sweetness.
Hearty Grain: Add cooked rice, quinoa, or small pasta to make it more filling.
Vegetarian Swap: Replace chicken with cannellini beans and use vegetable broth; omit ranch or use a vegetarian ranch seasoning.

Frequently Asked Questions

Q1: Can I use rotisserie chicken instead of cooking raw chicken in the broth?
A1: Yes. Add shredded rotisserie chicken in Step 4 so it heats through without overcooking. This shortens cook time and still gives strong flavor.

Q2: Can I make this in a slow cooker or Instant Pot?
A2: Slow cooker: place ingredients in the crock, cook on low 4–6 hours or high 2–3 hours. Add spinach in the last 15 minutes. Instant Pot: cook on high pressure for 8 minutes, then quick release and add ranch and spinach before serving.

Q3: How do I reduce sodium?
A3: Use low-sodium or homemade broth and use half the ranch packet, tasting as you go. Skip adding extra salt until the end.

Q4: Can I freeze the soup with potatoes and spinach?
A4: You can freeze it, but potatoes can change texture after freezing. If you plan to freeze, consider undercooking potatoes slightly or freeze without spinach then add fresh spinach when reheating.

Q5: How can I make this dairy-free or vegan?
A5: For dairy-free, the recipe already is if your ranch packet is dairy-free — check ingredients. For vegan, replace chicken with beans or tofu, use vegetable broth, and use a vegan ranch seasoning or make your own herb mix.

Q6: Is the ranch packet necessary?
A6: The packet gives the signature tangy-herby ranch flavor. You can substitute 1 tsp each of dried dill, parsley, and onion powder with a pinch of garlic powder and salt to taste.

Q7: How long does it keep in the fridge?
A7: Stored in an airtight container, it stays good for 3–4 days. Reheat until steaming hot before eating.

Conclusion

This Ranch Chicken Veggie Soup is an easy, comforting weeknight winner. It smells savory, tastes herby and a touch tangy, and fills the bowl with tender chicken and soft vegetables. If you want a richer, bacon-forward twist for inspiration, check out this Chicken Bacon Ranch Soup on Love Bakes Good Cakes for ideas you can borrow. Give this soup a try — it’s quick to make and lovely for chilly nights or simple family dinners.