Creamy Ranch Chicken Vegetable Soup Rsc Food

CREAMY CHICKEN VEGETABLE SOUP

Creamy Chicken Vegetable Soup image

It's easy to entice kids of all ages to eat their veggies when they appear in a creamy chicken soup created in our Test Kitchen. Brie cheese adds a delightfully mild flavor.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1 small onion, finely chopped
1 celery rib, chopped
1 medium carrot, chopped
1 garlic clove, minced
1 tablespoon butter
2 cans (14-1/2 ounces each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
2 cups cubed cooked chicken breast
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 round (8 ounces) Brie cheese, rind removed and chopped

Steps:

In a Dutch oven, saute the onion, celery and carrot in butter until crisp-tender. Add garlic; saute for 1 minute more. Stir in the broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the chicken, spinach and cheese. Cook and stir for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 408 calories, Fat 24g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 1324mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

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

Ingredients

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.

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

Ingredients

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