Description

A rich and hearty Creamy Chicken Ranch Potato Soup made with slow-cooked chicken, tender vegetables, zesty ranch seasoning, and melty cheddar cheese. This comforting soup is perfect for chilly nights or meal prep.

Ingredients

2 1/2 pounds potatoes, chopped into bite-size pieces

2 carrots, sliced

3 celery stalks, sliced

1 large yellow onion, diced

5–6 garlic cloves, minced

2 pounds boneless, skinless chicken breasts or thighs

1–2 tablespoons cooking oil

1 (10.5-ounce) can cream of chicken soup

1 (10.5-ounce) can cream of celery soup

1 packet (about 1 ounce) dry ranch seasoning mix

4 cups chicken broth

1 cup heavy cream

8 ounces shredded cheddar cheese

Seasonings:

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon black pepper

1–2 teaspoons smoked paprika

2 tablespoons dried parsley

Salt and pepper, to taste

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Instructions

1. Add the potatoes, carrots, celery, onion, and garlic to the slow cooker. Sprinkle with garlic powder, onion powder, and black pepper, then stir to combine.

2. Season the chicken evenly with smoked paprika, salt, and pepper.

3. Heat the cooking oil in a skillet over medium heat. Brown the chicken for about 4 minutes per side, just until lightly golden.

4. In a bowl, whisk together the cream of chicken soup, cream of celery soup, ranch seasoning, and chicken broth. Pour the mixture into the slow cooker and stir well.

5. Place the browned chicken on top, making sure it is mostly submerged in the liquid.

6. Cover and cook on high for 4–6 hours or on low for 6–8 hours, until the potatoes are tender and the chicken is fully cooked.

7. Remove the chicken, shred or chop it into bite-size pieces, and set aside.

8. Stir the heavy cream and shredded cheddar cheese into the soup until the cheese is fully melted and the soup is creamy.

9. Return the chicken to the slow cooker and stir in the dried parsley. Taste and adjust with additional salt and pepper if needed.

10. Serve hot and enjoy a hearty, comforting bowl of soup.

Notes

For a gluten-free option, use certified gluten-free cream soups and ranch mix. For extra spice, add a dash of cayenne or diced green chiles. To freeze, prepare without cream and cheese, then add them after reheating.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Soups & Stews
Method: Slow cooker
Cuisine: American