Creamy Ranch Chicken Vegetable Soup Rsc Food

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CREAMY RANCH CHICKEN AND POTATO SOUP #RSC



Creamy Ranch Chicken and Potato Soup #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This is a delicious and satisfying soup that is a snap to put together even on the busiest weekdays. The Hidden Valley Ranch Seasoning Mix easily adds another layer of flavor to the soup.

Provided by Sirbarney

Categories     Weeknight

Time 30m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 10

2 lbs red potatoes
2 shallots, minced
2 garlic cloves, minced
6 cups low sodium chicken broth
1 (1 ounce) package Hidden Valley Original Ranch Dressing Mix
8 ounces sharp cheddar cheese, shredded
1 1/2 cups shredded cooked boneless skinless chicken breasts
2 teaspoons lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Peel and cut the potatoes into 1/2-inch cubes, place into a large stockpot. Add in the shallot, garlic and chicken broth. Bring to a boil over high heat, lower heat to medium and cook until potatoes are tender, approximately 15 minutes.
  • Remove pot from heat. Using a large mesh strainer or slotted spoon, remove about half of the potatoes/shallots/garlic from the pot and place onto a large plate; set aside. Using an immersion blender, blend the contents of the pot until smooth. Add in the Hidden Valley Ranch seasoning mix, continue to blend until fully combined.
  • Place pot back over medium heat. Add in the cheese and stir until cheese has melted into soup. Add in the reserved potato mixture, the chicken, lemon juice, salt and pepper. Continue to cook until heated through, approximately 2 minutes.

RANCH CHICKEN MEATBALLS & CREAMY RANCH GRAVY #RSC



Ranch Chicken Meatballs & Creamy Ranch Gravy #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This recipe is one of my families' favorites. It's quick and easy, you can cook it on the stove top or in a crock pot; make and freeze ahead; and it feeds a crowd, i.e., my family! Even the little ones love it, spinach and all! I like to serve over buttered egg noodles with steamed broccoli on the side.

Provided by RoxyHart

Categories     Weeknight

Time 1h45m

Yield 16-24 meatballs, 6-8 serving(s)

Number Of Ingredients 25

1 lb ground chicken breast
1 lb ground pork
2 shallots, peeled and diced fine or 1/3 cup shallot
1 garlic clove, minced
1 cup fresh spinach leaves, packed, chopped fine
1 (1 ounce) package Hidden Valley Original Ranch Dressing Mix
1 cup fresh breadcrumb (do NOT use seasoned dry breadcrumbs)
1/2 cup grated parmesan cheese
1/2 teaspoon fresh ground black pepper
1 teaspoon kosher salt
1/2 teaspoon mustard powder
1/8 teaspoon nutmeg
2 eggs, lightly beaten
1/3 cup sour cream
3 tablespoons vegetable oil (for frying)
2 tablespoons butter (melted if using crock pot)
4 tablespoons flour
1 1/2 cups Hidden Valley® Original Ranch® Dressing
2 cups whole milk
1/2 cup sour cream
1/2 teaspoon fresh ground black pepper
1 teaspoon salt
1/8 teaspoon nutmeg
1/3 cup finely chopped scallion, green tops only, plus more for garnish
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 350.
  • MEATBALLS:.
  • Combine all ingredients, except vegetable oil, in large bowl as listed. Mix well to ensure all ingredients are combined. (I use my hands, clean of course!) Using a small ice cream scoop or a tablespoon, scoop up mixture and form into balls. When all meatballs are all formed - Heat 3 tablespoons of vegetable oil in 12" skillet over medium hi heat. Add as many meatballs to skillet without crowding and fry till all sides are golden brown. (You may need to add more vegetable oil with each batch you fry) Set on rack placed over cookie sheet and continue to fry meatballs until all are done. Place meatballs in oven to finish cooking while you make the sauce.
  • GRAVY:.
  • In large measuring cup or bowl, whisk together Hidden Valley Ranch Dressing, milk and sour cream. Set aside.
  • In large saucepan over medium heat, melt butter. Whisk in flour, mixture will be crumbly and a little dry.
  • Gradually add dressing mixture to pan, whisking constantly. Mixture will begin to thicken almost immediately. Continue to whisk, adding in pepper, salt,nutmeg, scallions and parmesan cheese. Turn heat to lowest setting and cover.
  • Remove meatballs from oven and place on large platter or dish. Spoon gravy over top, sprinkle chopped scallions over top, and serve extra gravy on the side.

HIDDEN VALLEY RANCH CHICKEN CASSEROLE #RSC



Hidden Valley Ranch Chicken Casserole #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. A deliciously seasoned low-carb chicken casserole, using fresh ingredients - a great Winter warm-up in one dish.

Provided by dbooosh

Categories     One Dish Meal

Time 1h5m

Yield 1 2 QT casserole, 4 serving(s)

Number Of Ingredients 11

1 whole boneless skinless chicken breast
1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
1 tablespoon smoked paprika
3 tablespoons olive oil
1 large oven-roasted tomatoes, peeled, seeded and diced
1 large green pepper, chopped
1/2 cup chopped shallot
1 garlic clove, minced
1 lb spinach, chopped
2 tablespoons TABASCO® brand Chipotle Pepper Sauce
3/4 cup shredded parmesan cheese

Steps:

  • Preheat oven to 400 degrees F.
  • Season chicken pieses generously on each side with Hidden Valley Ranch seasoning mix and 1 TBSP smoked paprika. Let chicken stand for 20 minutes after being seasoned. Meanwhile, roast tomato in oven until skin is charred, peel and dice.
  • Heat oil in large skillet, over medium high heat. Add chicken, without crowding, and brown well. Turn chicken and brown well. Add green pepper and shallots, and cook until soft. Add garlic and tomato, then cook 5 minutes while stirring. Add spinach, cook down, then add pepper sauce, reduce heat and simmer, covered, 30 minutes.
  • Transfer chicken stew to 9", 2 QT casserole dish. Sprinkle with grated parmesan cheese. Bake until cheese is light brown on top.

EASY CREAMY RANCH CHICKEN POTATO SOUP #RSC



Easy Creamy Ranch Chicken Potato Soup #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. I thought about the list of ingredients and this soup just seemed a natural fit. This soup brings an old favorite up to date. And, did I mention how easy it is to make? All in one pot or crock pot. This soup can be made rich & creamy or, by changing the milk to fat-free Half & Half, made into a skinny soup without losing any of the flavor. You may also omit the chicken to made a vegetarian Creamy Ranch Potato Soup.

Provided by mae lafferty

Categories     Weeknight

Time 40m

Yield 8-10 soup bowls, 8-10 serving(s)

Number Of Ingredients 11

1/2 cup water
2 (3 ounce) packages Hidden Valley Original Ranch Dips Mix
6 1/2 cups water
3 medium chicken breasts, cut into bite size pieces
1 (12 ounce) can evaporated milk or 1 1/2 cups fat-free half-and-half
1 tablespoon butter
1 shallot, peeled and chopped
6 medium red potatoes, washed and cut into pieces to easily fit a spoon
1 lb baby carrots, washed
salt and pepper
2 cups fresh spinach, chopped for garnish

Steps:

  • Place 1/2 cup water in 5-6 quart pot, add two packets of Hidden Valley Ranch Dip Mix (original flavor) and stir until well mixed.
  • Add 6 1/2 cups water and add all remaining ingredients; except fresh spinach.
  • Bring soup to boil over medium heat. Reduce heat to med/ low cook until vegetables are desired crispness. 30-45 minute.
  • Garnish with fresh chopped spinach. Serve hot.
  • May be made in crock pot.

Nutrition Facts : Calories 298.4, Fat 10, SaturatedFat 4.4, Cholesterol 51, Sodium 177.5, Carbohydrate 35, Fiber 4.5, Sugar 4.8, Protein 17.9

CROCK POT CREAMY RANCH CHICKEN LIGHT



Crock Pot Creamy Ranch Chicken Light image

Make and share this Crock Pot Creamy Ranch Chicken Light recipe from Food.com.

Provided by K Conway2

Categories     Chicken Breast

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
1 package hidden valley ranch dressing mix
8 ounces light sour cream
1 can low-fat cream of chicken soup
1/2 chopped yellow onion
1/2 cup water
1 pinch salt
pepper

Steps:

  • Put all ingredients into the crock pot (my chicken was partially thawed).
  • Cook on low for 6 hours stirring occasionally.

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