There’s something magical about a bowl of creamy ranch chicken soup on a chilly evening, it’s like a warm hug in food form! This recipe has been my go-to for years when I need something comforting yet healthy, quick yet impressive. What makes it special? That velvety texture from the cream (or coconut milk, if you’re feeling dairy-free), the zesty punch of ranch seasoning, and the way it somehow makes every vegetable taste better. I first made this soup when my best friend was sick, and now it’s our tradition, whether we’re fighting off a cold or just craving something cozy. The best part? You probably have most ingredients in your kitchen right now!
Why You’ll Love This Creamy Ranch Chicken Soup
This isn’t just any chicken soup, it’s the kind that makes you go back for seconds (and thirds!). Here’s why it’ll become your new favorite:
- Comfort in a bowl: That creamy texture with tender chicken and veggies feels like a warm hug when you’re under the weather or just need some cozy nourishment.
- Crazy-easy to make: One pot, 35 minutes, and you’re done, perfect for busy weeknights when takeout sounds tempting.
- Secret immune boost: Between the garlic, carrots, and that homemade broth, it’s basically a flu-fighting superhero in soup form.
- Shape-shifter recipe: Dairy-free? Use coconut milk. Keto? You’re covered. Want extra veggies? Toss ’em in! It adapts to whatever you need.
- Kid-approved magic: Even picky eaters can’t resist the ranch flavor, I’ve seen it turn veggie-haters into carrot fans!
35-Minute Creamy Ranch Chicken Soup Comforts Your Soul
A creamy and comforting ranch chicken soup that’s perfect for cold days or when you need a healthy meal. This recipe is easy to make and packed with flavor.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 1 packet ranch seasoning
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sauté until softened.
- Add chopped carrots and celery, cook for 2-3 minutes.
- Place chicken breasts in the pot, then pour in chicken broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes until chicken is cooked through.
- Remove chicken, shred it, and return to the pot.
- Stir in heavy cream, ranch seasoning, thyme, and parsley. Simmer for 5 more minutes.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a keto-friendly version, use full-fat coconut milk instead of heavy cream.
- Add more veggies like spinach or zucchini for extra nutrients.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Ingredients for Creamy Ranch Chicken Soup
Grab these simple ingredients, you might already have most in your kitchen! I’ve listed them in the order you’ll use them while cooking:
- Chicken: 2 boneless, skinless breasts (about 1 lb), or use thighs for richer flavor
- Veggies:
- 1 small onion, finely diced (about ¾ cup)
- 2 cloves garlic, minced
- 2 carrots, chopped (about 1 cup)
- 2 celery stalks, chopped (¾ cup)
- Liquids:
- 4 cups chicken broth (homemade or low-sodium store-bought)
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- Seasonings:
- 1 packet ranch seasoning (about 2 tbsp)
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
Ingredient Substitutions & Notes
This soup is super flexible! Here are my favorite swaps:
- For smoky flavor: Add 2 slices chopped turkey bacon when sautéing onions
- Lower fat option: Use half-and-half instead of heavy cream, or unsweetened almond milk for dairy-free (but it’ll be less creamy)
- Keto/paleo: Stick with coconut milk and check your ranch packet for hidden carbs
- Watch out! Don’t use watery milk substitutes, they’ll make the soup thin. If you must, simmer longer to thicken.
How to Make Creamy Ranch Chicken Soup
Okay, let’s make some magic happen! This creamy ranch chicken soup comes together so easily, you’ll wonder why you ever settled for canned soup. Here’s exactly how I do it:
- Sauté the aromatics: Heat olive oil in your favorite soup pot over medium heat. Toss in the diced onion and minced garlic, that sizzle and smell means you’re off to a great start! Cook until they’re soft and translucent, about 3 minutes. Don’t let the garlic brown, burnt garlic is nobody’s friend.
- Veggie time: Add your chopped carrots and celery. Give them a quick stir to coat with all that flavorful oil. Let them hang out for about 2-3 minutes, you’re just taking the raw edge off, not cooking them through yet.
- Chicken dance: Nestle those chicken breasts right into the veggie mix, then pour in your chicken broth. Bring everything to a gentle boil, this is when the real flavor magic starts happening!
- Simmer session: Reduce heat to low, cover the pot, and let it bubble away for 15-20 minutes. You’ll know the chicken’s done when it reaches 165°F internally or shreds easily with a fork. The broth will take on a beautiful golden color.
- Shred & return: Take the chicken out (careful, it’s hot!) and shred it on a cutting board using two forks. Return all that juicy chicken to the pot, every strand adds more flavor!
- Creamy finish: Now for the good stuff! Stir in the heavy cream (or coconut milk), ranch seasoning, thyme, and parsley. Let it simmer uncovered for another 5 minutes, you’ll see the soup thicken slightly as it comes together. Taste and adjust salt and pepper as needed.
Pro Tips for Perfect Creamy Ranch Chicken Soup
- Shred smart: Chicken shreds easiest when it’s warm, if it cools too much, just pop it back in the hot broth for a minute.
- Ranch control: Start with ¾ of the ranch packet, then add more to taste. Some brands are saltier than others!
- Green boost: Toss in a handful of fresh spinach or kale during the last 2 minutes for extra nutrients and color.
- Thickness trick: If your soup seems too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the final simmer.
Serving Suggestions for Creamy Ranch Chicken Soup
This creamy ranch chicken soup shines all on its own, but here’s how I love to serve it for maximum coziness:
- Bread buddies: A crusty baguette or warm garlic bread is perfect for soaking up every last drop of that creamy broth.
- Fresh finishes: Top with chopped parsley, grated Parmesan, or a dollop of sour cream for extra richness.
- Kid hack: My niece loves it with oyster crackers or goldfish floating on top, makes it fun!
- Light pairing: Serve with a simple green salad when you want something fresh alongside the richness.
Storage & Reheating
This creamy ranch chicken soup keeps beautifully, if you can resist eating it all at once! Here’s how to store it right:
- Fridge: Cool completely, then store in airtight containers for up to 3 days. I always write the date on the lid, trust me, you’ll forget otherwise!
- Freezer: Portion into freezer bags (lay flat to save space) for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently over low heat, stirring often. If it separates, a quick whisk brings it right back together. Never boil, that cream can get cranky!
Creamy Ranch Chicken Soup Nutritional Info
Here’s the scoop on what’s in each comforting bowl (based on using heavy cream, numbers change slightly with coconut milk):
- Calories: 320 per serving
- Protein: 25g (hello, muscle fuel!)
- Fat: 18g (9g saturated, that’s the creamy goodness)
- Carbs: 12g (4g sugar, 2g fiber)
Keto note: Using coconut milk bumps fat to 22g and cuts carbs to 8g per serving, perfect for low-carb days! Remember, these are estimates, your exact amounts depend on ingredients. For more great recipes, check out Family Tastes.
FAQs About Creamy Ranch Chicken Soup
I get asked these questions all the time, here’s everything you need to know about making this creamy ranch chicken soup perfect for your needs!
Can I use rotisserie chicken instead?
Absolutely! Skip the chicken boiling step and just add 3 cups shredded rotisserie chicken when you stir in the cream. It’s my secret shortcut when I’m extra busy, the flavor’s amazing!
Is this soup gluten-free?
Almost! The tricky part is the ranch seasoning, some brands contain wheat. Look for gluten-free ranch packets (I love Hidden Valley’s GF version) or make your own blend with dried herbs.
How can I make it spicier?
Ooh, my favorite trick! Add ¼ tsp cayenne pepper with the other seasonings, or top each bowl with a dash of hot sauce. My husband always adds sliced jalapeños to his!
Can I make it in the Instant Pot?
You bet! Sauté veggies as directed, then add everything except cream. Pressure cook on high for 8 minutes, quick release, stir in cream. So easy!
Why did my soup turn out thin?
Usually means the cream wasn’t simmered long enough, give it those full 5 minutes after adding. If it’s still thin, see my cornstarch trick in the Pro Tips section!
Final Thoughts
There you have it, my all-time favorite creamy ranch chicken soup that’s as easy to make as it is delicious! I can’t wait for you to try this recipe and make it your own. Tweak the veggies, play with the seasonings, or keep it classic, just promise me you’ll enjoy every creamy, comforting bite. Don’t forget to come back and tell me how yours turned out! If you enjoy this style of comfort food, you might also like our cozy homestyle chicken soup pot recipe or perhaps try a different creamy option like our creamy Cajun chicken soup recipe.