Description
A cozy and savory bowl of tender shredded chicken, soft potatoes, and bright carrots in a herby ranch-spiced broth.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
Use low-sodium broth for better control over the salt content. Add additional toppings like fresh parsley or a squeeze of lemon for brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2.5g
- Sodium: 550mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg