Ingredients
2 cups cooked chicken, shredded or diced
1 quart chicken broth
1 packet (1 oz) dry ranch dressing mix
8 oz cream cheese, softened
1/2 cup heavy cream
2 cups potatoes, peeled and diced
1 cup carrots, sliced
1/2 cup celery, diced
1/2 cup onion, finely chopped
2 tablespoons butter
1/2 cup frozen corn (optional)
Salt and pepper to taste
Garnish: Bacon bits, shredded cheese, green onions
Instructions
Step 1: Melt butter in a large Dutch oven or soup pot over medium heat. Add onion, carrots, and celery, sautéing for 5-7 minutes until soft.
Step 2: Add the diced potatoes and sprinkle the dry ranch seasoning over the vegetables. Stir for 1 minute to coat and toast the spices.
Step 3: Pour in the chicken broth. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes, or until the potatoes are fork-tender.
Step 4: Stir in the cooked shredded chicken and frozen corn. Let simmer for another 5 minutes to heat through.
Step 5: In a small bowl, whisk the softened cream cheese with a ladle of the hot broth until smooth. Pour this mixture into the pot along with the heavy cream.
Step 6: Stir continuously over low heat until the soup is creamy and well-combined. Do not let it reach a rolling boil once the dairy is added.
Step 7: Season with salt and pepper to taste. Serve hot with your favorite toppings like bacon, cheese, and green onions.
Notes
For a thicker soup, you can mash a few of the cooked potatoes against the side of the pot before adding the cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
Keywords: ranch chicken soup recipe, creamy chicken soup, easy dinner ideas, comfort food, one pot soup
