Ranch Chicken Veggie Soup (Printable Version)

Creamy, hearty chowder loaded with tender ranch chicken, vegetables, and fresh herbs—ready in under an hour.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1 pound)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper

→ Ranch Seasoning

05 - 1 tablespoon dry ranch seasoning mix

→ Soup Base

06 - 2 tablespoons unsalted butter
07 - 1 medium onion, diced
08 - 2 medium carrots, peeled and diced
09 - 2 celery stalks, diced
10 - 3 cloves garlic, minced
11 - 1 red bell pepper, diced
12 - 1 medium zucchini, diced
13 - 1 cup frozen corn kernels
14 - 3 medium Yukon Gold potatoes, peeled and diced
15 - 6 cups low-sodium chicken broth
16 - 1 cup half-and-half
17 - 1/2 teaspoon dried thyme
18 - 1/4 teaspoon smoked paprika
19 - 1/4 teaspoon chili flakes, optional
20 - Salt and black pepper to taste

→ Garnish

21 - 1/4 cup fresh parsley, chopped
22 - 2 tablespoons fresh chives, chopped, optional

# How-To Steps:

01 - Preheat oven to 400°F. Rub chicken breasts with olive oil, salt, pepper, and ranch seasoning. Place on a baking sheet and roast for 20 to 25 minutes until cooked through. Let rest for 5 minutes, then shred with two forks.
02 - While chicken bakes, melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
03 - Stir in garlic, bell pepper, and zucchini. Sauté for 2 to 3 minutes until fragrant.
04 - Add potatoes, corn, chicken broth, dried thyme, smoked paprika, and chili flakes if using. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
05 - Add shredded chicken and half-and-half. Simmer for 5 more minutes. Taste and adjust salt and pepper as needed.
06 - Stir in fresh parsley and chives. Serve hot, garnished with extra herbs if desired.

# Tips for Success:

01 -
  • It comes together in under an hour, which means weeknight dinners don't have to feel rushed or complicated.
  • The roasted ranch chicken adds a savory depth that store-bought rotisserie never quite captures, and your kitchen will smell incredible while it bakes.
  • Creamy without being heavy, packed with vegetables so you feel good about what you're eating, and naturally gluten-free if you use the right seasoning mix.
02 -
  • Don't skip roasting the chicken separately—boiling it in the broth makes it bland and stringy, while roasting with the ranch seasoning gives it a crust and flavor that actually matters.
  • If you want a thicker chowder, grab a potato masher and press some of the cooked potatoes against the side of the pot to break them down and thicken the broth naturally.
  • Taste the broth before you add the chicken back in, because the ranch seasoning is salty and you don't want to over-season and ruin the balance.
03 -
  • Don't overcrowd your baking sheet when roasting the chicken—give it space so it develops a golden exterior instead of steaming in its own moisture.
  • Save a cup of broth before adding the cream so you can thin the soup later if it reduces too much during cooking or sitting.
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