Creamy Ranch Chicken and Potato Soup Rsc
Warm up with a bowl of hearty, comforting Creamy Ranch Chicken and Potato Soup, a rich and velvety dish perfect for busy weeknights or lazy weekends. This one-pot wonder combines succulent bites of tender chicken, creamy russet potatoes, and aromatic vegetables like carrots, celery, and onion in a flavorful base infused with ranch seasoning. A luxurious blend of cream cheese and milk adds an irresistible creaminess, while fresh parsley provides the perfect touch of freshness. Easy to prepare in under an hour, this soup is a crowd-pleaser that’s as satisfying as it is simple to make. Serve it with crusty bread for dipping or enjoy it solo as a complete, cozy meal! Perfect for those searching for ranch-flavored recipes, creamy soups, or quick and comforting dinner ideas.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 4 medium Russet potatoes
- 2 medium Carrots
- 2 Celery stalks
- 1 medium Yellow onion
- 6 cups Chicken broth
- 1 packet Ranch seasoning mix
- 8 ounces Cream cheese
- 1 cup Milk
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Peel and dice the potatoes into bite-size cubes. Dice the carrots, celery, and onion into small pieces.
Cut the chicken breasts into small, bite-size pieces and season lightly with salt and pepper.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through. Remove the chicken and set aside.
Add the carrots, celery, and onion to the pot. Sauté for 4-5 minutes, stirring occasionally, until the vegetables start to soften.
Add the potatoes, chicken broth, and ranch seasoning mix to the pot. Stir well to distribute the seasoning.
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
In a medium bowl, whisk the cream cheese and milk together until smooth. You can microwave the cream cheese for 20 seconds to make it easier to mix if needed.
Add the cream cheese mixture to the soup and stir well to combine. Simmer for an additional 10 minutes, stirring occasionally, until the soup thickens slightly.
Return the cooked chicken to the pot and stir to incorporate. Cook for another 5 minutes to warm through.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with parsley if desired before serving.
Nutrition Facts
Calories |
2920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 8430 mg | 367% | |
| Total Carbohydrate | 219.2 g | 80% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 46.8 g | ||
| Protein | 208.2 g | 416% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 902 mg | 69% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 7752 mg | 165% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
