Ranch Chicken Veggie Soup (Printable Version)

Creamy vegetable chowder loaded with ranch-seasoned chicken, tender potatoes, and fresh herbs in a rich broth.

# What You 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
20 - Salt and black pepper to taste

→ Finishing Garnish

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

# How-To Steps:

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

# Expert Advice:

01 -
  • It comes together in under an hour without any complicated techniques or special equipment.
  • The ranch-seasoned chicken is the secret ingredient that makes this taste like something you'd order at a restaurant.
  • You can use whatever vegetables you have on hand and it'll still taste intentional and delicious.
02 -
  • Don't skip letting the chicken rest after roasting—those five minutes let the juices redistribute so your shredded chicken stays tender instead of drying out in the soup.
  • If you want a thicker, more chowder-like texture, mash some of the cooked potato pieces against the side of the pot with your wooden spoon right before adding the chicken.
  • Taste the soup before serving because you might discover you prefer it with a pinch more salt or a crack more pepper—every broth behaves differently.
03 -
  • Make your own ranch seasoning mix if you have the dried herbs on hand—it's fresher and you control the salt level, which matters when you're cooking with broth.
  • Cut your vegetables slightly larger than you think you need them because they'll soften as the soup simmers and you want them to stay distinct and textured.
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