Homemade Chicken, Ranch, and Rice Soup

By November 11, 2012 Rice Dinners, Soup 2 Comments

Homemade Chicken, Ranch, and Rice Soup

I made this soup expecting it to be like chicken and rice soup – but it was soooo much better! So much flavor and it tasted even better reheated the next day for lunch. 

This picture is not the best, but it works.

What you need:

  • 2 TBS extra virgin olive oil
  • 1 medium onion, finely chopped (I did mine in a small food chopper)
  • 3 large carrots, peeled, and thinly sliced
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 large – boneless, skinless chicken breasts – cooked and shredded or chopped
  • 1 cup rice (1 cup dry, about 2 and 1/2 cups cooked) cooked 
  • 45 oz chicken broth (about 1 and a half boxes of the 32 oz boxes)
  • 1 packet dry Ranch Dressing seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 TBS Dijon mustard (don’t be scared, it really adds a nice flavor)

What you do:

  1. If the chicken is not all ready cooked, boil in water and shred. Also, get the 1 cup of rice cooking also. 
  2. Heat oil in a large skillet over medium heat. When hot, saute onion, carrots and celery for about 10 minutes or until softened slightly. 
  3. Stir in garlic and cook for 1 minuts. 
  4. Stir in cooked and shredded chicken and cook 1 minute. 
  5. Add rice and pour in chicken broth. 
  6. Stir in the ranch seasoning, salt, pepper and add the Dijon. 
  7. Reduce heat and simmer until serving. You are welcome to taste and season accordingly.
This made about 6-8 adult servings. 


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