Description

This Creamy Chicken Ranch Soup is the ultimate cozy meal. Loaded with tender chicken, rich cream cheese, ranch seasoning, and sharp cheddar, it’s a low-carb, gluten-free dinner that feels like comfort in a bowl. Easy to make and deeply satisfying.

Ingredients

2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

1 tablespoon butter

1 tablespoon olive oil

1 small yellow onion, chopped

2 celery stalks, chopped

3 to 4 cloves garlic, minced

6 cups chicken broth

1 tablespoon dry ranch-style seasoning

8 ounces cream cheese, softened and cubed

1 cup shredded cheddar cheese

1 cup heavy cream

Salt and black pepper, to taste

Optional toppings: chopped green onions, extra shredded cheddar cheese, fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

1. Heat a large soup pot or Dutch oven over medium heat. Add the butter and olive oil and allow them to melt together.

2. Add the chopped onion and celery. Cook for 3 to 4 minutes, stirring often, until the vegetables begin to soften.

3. Stir in the garlic and chicken pieces. Cook for about 7 to 8 minutes, stirring frequently, until the chicken is fully cooked.

4. Pour in the chicken broth and sprinkle in the ranch-style seasoning. Stir well, scraping up any flavorful bits from the bottom of the pot.

5. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for about 8 minutes.

6. Add the cream cheese cubes, stirring until fully melted and blended into the soup.

7. Stir in the shredded cheddar cheese until smooth, followed by the heavy cream. Mix until creamy and well combined.

8. Taste and season with salt and black pepper as needed. Remove from heat.

9. Ladle into bowls and garnish with green onions, extra cheese, or fresh parsley if desired.

Notes

You can use rotisserie chicken instead of raw for a quicker version.

To lighten the recipe, substitute light cream cheese and half-and-half for a lower-fat option.

Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat gently to avoid curdling.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Soups & Stews
Method: Stovetop
Cuisine: American