ADVERTISEMENT
Directions
1. Cook the Chicken
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken breasts and cook until browned, about 5–7 minutes. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables
In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened and fragrant.
3. Add the Broth and Rice
Pour in the chicken broth and stir in the uncooked rice. Add the cooked chicken back into the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the rice is fully cooked.
4. Stir in Ranch Seasoning and Cream
Once the rice is tender, stir in the packet of ranch seasoning mix and heavy cream. Let the soup simmer for an additional 5 minutes, stirring occasionally.
5. Season and Serve
Taste the soup and adjust the seasoning with salt and pepper as needed. For extra freshness, sprinkle chopped parsley on top before serving.
ADVERTISEMENT