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